Yields Makes 4 to 6 servings
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.

Mole Verde