Authentic home cooking from Mexico, with US measurements. 
Pork in Green Mole Sauce
A classic Mexican recipe. I like it with chicken or pork—preferably with pork ribs, but I don’t make it complicated. Today I had pork shoulder, so that’s what I used. For those unfamiliar with mole, it’s a sauce made from chiles, seeds, and herbs.
Pork in Green Mole Sauce
A classic Mexican recipe. I like it with chicken or pork—preferably with pork ribs, but I don’t make it complicated. Today I had pork shoulder, so that’s what I used. For those unfamiliar with mole, it’s a sauce made from chiles, seeds, and herbs.
Open in Cookpad AppSteps
- 1
Boil the tomatillos with the green chile, onion, and garlic until the tomatillos are well cooked, about 10–12 minutes.
- 2
Roast the poblano pepper, then peel and remove the seeds. Toast the pumpkin seeds in a skillet, being careful not to burn them.
- 3
Once the tomatillos are ready, blend them with the onion, garlic, green chiles, poblano pepper, broth, and pumpkin seeds. Heat a little oil in a pot, pour in the blended mixture, season with salt, and cook until it thickens to your liking.
- 4
Cut the pork into pieces and brown them in a pot with a little oil. Add a bit of water so the meat cooks through, and season with salt and pepper or chicken bouillon powder. Cook until very tender.
- 5
When the meat is cooked, add it to the green mole sauce. Check the thickness and, if needed, thin it with a little more broth or water.
- 6
Serve with white rice.
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