Pork in Green Mole
Tender pork in green mole of pumpkin seeds, serrano chilli, tomatillo and hierba santa.
About this recipe
Pork in green mole is a vibrant, aromatic stew of central Mexico where the pork is braised until very tender in a green mole of pumpkin seeds, serrano chilli, tomatillo, hierba santa and epazote. The sauce has a bright green colour, dense texture and great flavour complexity combining the nuttiness of pumpkin seeds with the acidity of tomatillo and the wild anise of hierba santa.
History & Origin
Green mole - different from pipián by including more herbs and using tomatillo as the base - is one of the seven traditional moles of Oaxaca but also has a strong presence in Puebla, Guerrero and central Mexico. Unlike pipián with its denser texture from pumpkin seeds, green mole balances the creaminess of the seed with the acidity of tomatillo. Hierba santa - Piper auritum - is a pre-Hispanic ingredient that contributes a unique anise and pepper flavour that has no substitute.
Estimated cost
£10.48
Total cost
£1.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
435
Calories
33g
Protein
11g
Carbohydrates
30g
Fat
3g
Fibre
460mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Braise the pork cubes in salted water with garlic and onion for 35 minutes until tender. Reserve the stock.
- 2
Toast the pumpkin seeds in a dry comal over low heat until puffed and golden. Cool.
- 3
Boil the tomatillos for 5 minutes until softened. Char the serrano chillies on the comal. Blend tomatillos, chillies, pumpkin seeds, hierba santa, epazote, garlic and onion with 200 ml of the stock.
- 4
Heat lard in a casserole over high heat. Pour in the sauce and fry for 5-6 minutes until it thickens and darkens slightly.
💡 Well-fried green mole has body and does not taste raw.
- 5
Add the pork and remaining stock. Cook over low heat for 20 minutes. Adjust salt.
- 6
Serve hot with white rice and corn tortillas.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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