Pipian Verde Mexico Food

MOLE VERDE

Steps:

• Place the meat and bay leaf in a large casserole, and add just enough water to barely cover it. Turn heat to medium and cook for about 30 minutes with the lid on. The water will start to reduce, and the meat will start browning on its rendered fat. The slow cooking process will produce a tender meat. If after this period of time your meat still looks though, keep cooking and add a little bit more water as needed.
• While the meat is cooking, place tomatillos in a saucepan*, cover with water and bring to a boil over high heat. Once it starts boiling, reduce heat to low and simmer until tomatillos are pale green and soft, about 6-8 minute.o
• Place the cooked and drained tomatillos in a blender with the pumpkin seeds, sesame seeds, Serrano peppers, garlic, onion, romaine lettuce leaves, Hoja Santa leaves, cilantro leaves, spices, and 1 cup of water or chicken broth. Process until you have a very smooth sauce. Depending on your blender, you may need to work in batches.
• By this time, the meat should be starting to brown in the casserole. Pour the sauce over the meat and cook over medium-high heat, stirring frequently to avoid the sauce from sticking to the bottom. Once the sauce starts boiling, reduce the heat to low and simmer gently to allow all the flavors to be absorbed. Add the cubed vegetables and more water as needed.
• Keep slowly simmering until the vegetables are cooked, about 8 minutes. Serve warm with a nice portion of rice and corn tortillas to scoop up the mole sauce from the plate.

PIPIAN VERDE - MEXICO

Steps:

• Cut pork in 1 to 1 1/2 inch pieces and put with garlic and peppercorns in water to cover. Cook until just tender. Do not overcook as pork will continue cooking in sauce. Reserve pork stock. (A pressure cooker works well for cooking the pork.).
• Roast tomatillos and chiles in roasting pan until well cooked, up to 30 minutes. In saucepan, put 1 tablespoon lard or oil. Add pumpkin seeds and cook until puffy.
• Put roasted tomatillos, chiles, pumpkin seeds and 2 cups of the pork stock in blender until mixture is smooth. Don't strain.
• Put remaining oil in deep pot and heat. Add tomatillo mixture, lower the heat to medium and add salt and the epazote (or oregano). If sauce is too thick, add a little more stock. Add pork and cook an additional 10 minutes. Don't worry if the sauce curdles somewhat. It should do that.
• Serve with fresh corn tortillas and rice and beans as side dishes.
• Note: Chicken or shrimp can be substituted for pork. Pork chops or pork loin also can be used; if so, grill or cook separately and make the sauce with chicken stock.
• Makes 8-10 servings.