Free Recipe Mole Verde
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Mole Verde Recipe
1-3/4 lb Tomatillos; husked & rinsed
2 Onions (3/4 lb total);
-quartered
1 c Frozen lima beans
8 Cloves garlic; peeled
2 Fresh serrano chilies (1 oz
-total); stemmed
1/4 c Masa harina
1/2 c Chopped fresh fennel
1/2 c Chopped fresh cilantro
1/2 c Chopped parsley
2 tb Crumbled dried epazote;
-optional
1/2 c Beef broth; approximately
2 lb Baked pork tenderloin;
-thinly sliced
Parsley or cilantro sprigs
Salt and pepper
Mole Verde Preparation
In a 5 – 6 qt pan combine tomatillos, onions, lima beans, garlic, chilies and 3 1/2 cups water. Bring to a boil over high heat; reduce heat, cover and simmer til vegetables are tender when pierced, about 20 mins. Drain, reserving cooking liquid. Whirl vegetable mixture in a food processor or blender til smooth. (If desired, chill puree and liquid airtight up to 1 day.) Return puree to pan. Cook, uncovered, over medium heat, stirring often, til puree is as thick as catsup, about 15 mins. With a fork blend prepared masa with 1 cup reserved cooking liquid; add to puree. Whirl fennel, cilantro, parsley and epazote with broth in a food processor or blender; add mixture to cooked sauce. Heat just til hot. 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. Recipe by: Sunset Magazine May ”97 Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Apr 20, 1998
Cooking Temperature:
Recipe Serves: 5
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