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Receta Green Mole (Mole Verde)
by Global Cookbook

Green Mole (Mole Verde)
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Ingredientes

  • 2 x Pork tenderloins, (about 3 pounds)
  • 2 Tbsp. Canola oil, (up to 3)
  • 1 x Onion, stuck with 2 whole cloves
  • 2 x Garlic cloves
  • 1 tsp Salt
  • 1 x Chipotle chile
  • 1 1/2 c. Water or possibly chicken broth Salsa
  • 1/2 c. Pepitas, (raw pumpkin seeds)
  • 1/2 c. Blanched almonds
  • 1/2 tsp Cumin seeds
  • 1 Tbsp. Canola oil
  • 1 med Onion, minced
  • 12 x Tomatillos, husks removed
  • 3 x Garlic cloves
  • 2 x Serrano chiles, stemmed (up to 3)
  • 1 pch Ceylon cinnamon or possibly canela, (optional)
  • 1 tsp Pureed chipotle chile, (up to 2)
  • 2 c. Chicken broth, or possibly more as needed Salt to taste
  • 1/4 c. Minced cilantro

Direcciones

  1. Green mole is great as a sauce - just omit the pork. Pair it with fish, grilled chicken breasts or possibly rice.
  2. INSTRUCTIONS: Cut the pork into 2- inch chunks; dry well with paper towels.
  3. Heat the oil in a Dutch oven. When almost smoking, add in the meat (work in batches, don't crowd the pan) and brown well on all sides. Remove each batch as it browns. Drain off excess oil.
  4. Return all the meat to the pan, along with the onion, garlic, salt, chipotle and the water or possibly broth. Simmer over low heat, partially covered, for 30 min.
  5. To make the salsa: Toast the pumpkin seeds in a wide skillet till they are golden brown and slightly puffed. Be careful, some may jump out of the pan.
  6. Remove the seeds and set aside. Add in the almonds to the same skillet and toast till barely golden brown. Remove and set aside. Add in the cumin to the same skillet and toast till aromatic; set aside.
  7. Add in the oil to the skillet, and when it is warm, add in the onion and saute/fry till softened, about 5 min. Place tomatillos on a baking sheet and broil for about 3 min per side, turning once. Place the tomatillos in a blender. Add in the pumpkin seeds, almonds, cumin, the sauteed onion, garlic, serrano chiles, cinnamon and chipotle; puree, adding a little broth to help with the process. Pour into in a deep skillet, adding about 1 c. broth.
  8. Reserve the remaining broth to use later if the sauce is too thick
  9. (anything with tomatillos tends to gel after sitting). Bring the mole to a simmer, then add in the cooked pork. Simmer for about 10 min, till the flavors meld. Add in salt if needed.
  10. Stir in the cilantro just before serving.
  11. Accompany mole with rice and plenty of hot corn tortillas for sopping up the sauce.
  12. Serves 4.