Mole Verde
Notes: Buy masa fresh from a Mexican-food market, or make it, using dehydrated masa (corn tortilla) flour.
How to Make It
Step 1
1
In a 5- to 6-quart pan, combine tomatillos, onions, lima beans, garlic, chilies, and 3 1/2 cups water.
Step 2
2
Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes. Drain, reserving cooking liquid.
Step 3
3
Whirl vegetable mixture in a food processor or blender until smooth. (If desired, chill purée and liquid airtight up to 1 day.)
Step 4
4
Return purée to pan. Cook, uncovered, over medium heat, stirring often, until purée is as thick as catsup, about 15 minutes.
Step 5
5
With a fork, blend prepared masa with 1 cup reserved cooking liquid; add to purée.
Step 6
6
Whirl fennel, cilantro, parsley, and epazote with broth in a food processor or blender; add mixture to cooked sauce. Heat just until hot.
Step 7
7
Ladle 3/4 cup sauce onto each dinner plate; lay pork slices in sauce and garnish with parsley. Season with salt and pepper to taste. Accompany with remaining sauce.
Ingredients
1 3/4 pounds tomatillos, husked and rinsed
2 onions (3/4 lb. total), quartered
1 cup frozen lima beans
8 cloves garlic, peeled
2 fresh serrano chilies (1 oz. total), stemmed
1/4 cup masa
1/2 cup chopped fresh fennel
1/2 cup chopped fresh cilantro
1/2 cup chopped parsley
2 tablespoons crumbled dried epazote (optional)
About 1/2 cup beef broth
About 2 pounds baked pork tenderloin, thinly sliced
Parsley or cilantro sprigs
Salt and pepper
Directions
Step 1
1
In a 5- to 6-quart pan, combine tomatillos, onions, lima beans, garlic, chilies, and 3 1/2 cups water.
Step 2
2
Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes. Drain, reserving cooking liquid.
Step 3
3
Whirl vegetable mixture in a food processor or blender until smooth. (If desired, chill purée and liquid airtight up to 1 day.)
Step 4
4
Return purée to pan. Cook, uncovered, over medium heat, stirring often, until purée is as thick as catsup, about 15 minutes.
Step 5
5
With a fork, blend prepared masa with 1 cup reserved cooking liquid; add to purée.
Step 6
6
Whirl fennel, cilantro, parsley, and epazote with broth in a food processor or blender; add mixture to cooked sauce. Heat just until hot.
Step 7
7
Ladle 3/4 cup sauce onto each dinner plate; lay pork slices in sauce and garnish with parsley. Season with salt and pepper to taste. Accompany with remaining sauce.
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