GREEN MOLE WITH PORK
Provided by Zarela Martinez
Categories Herb Pork Cinco de Mayo Dinner Meat Tomatillo Jalapeño Hominy/Cornmeal/Masa Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- Choose a deep saucepan or Dutch oven large enough to hold the meat comfortably. Place the tied pork loin and bones in it along with the peppercorns, salt, and 4 of the garlic cloves. Add enough cold water to cover by 1 inch (at least 7 cups). Bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, for 1 hour, or until a meat thermometer inserted into the center reads 120° F. (Do not worry about the low temperature. The meat will cook more thoroughly in reheating.) Remove the meat and bones from the cooking stock and set aside. Strain the stock; you should have about 6 cups.
- Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, thyme, marjoram, the remaining 5 garlic cloves, and 1/2 cup of the strained stock. Process until smoothly puréed (about 2 minutes on high).
- Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.
- Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to the simmer.
- Cook, uncovered, over low heat for 10 minutes, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.
- Untie the cooked pork and carve into serving pieces. Carve the bones into separate rib sections.
- Place the parsely, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée.
- Add the cooked beans to the masa-thickened sauce and let return to a simmer. Return the carved meat and bones to the pot along with the puréed herbs. Taste and add more salt if desired. Cook until just heated through, 4 to 5 minutes. Give each person a piece or two of rib bone along with the meat and sauce. Serve immediately.
PORK MOLE VERDE
Bring the flavors of Mexico to mealtime with this Pork Mole Verde recipe from My Food and Family. Pork Mole Verde made with fresh green beans and OSCAR MAYER Bacon is sure to become a household favorite.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat broiler.
- Cover rimmed baking sheet with foil; spray with cooking spray. Place first 5 ingredients on baking sheet. Broil, 4 inches from heat, 12 min. or until roasted, turning every 5 min. and removing ingredients from pan when tortillas are crisp and vegetables are roasted to desired doneness.
- Meanwhile, cook and stir bacon in large deep ovenproof skillet or Dutch oven until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add pork loin to drippings in skillet; cook 5 min. or until evenly browned, turning after 3 min.
- Heat oven to 350ºF. Blend broth, tortillas and all roasted vegetables except chiles in blender until smooth. Add to pork loin in skillet; cover. Bake 1-1/2 hours or until done (145ºF). Meanwhile, toss potatoes, chayotes and beans with dressing; spread onto foil-covered rimmed baking sheet sprayed with cooking spray. Cover; bake 1 hour 15 min., uncovering after 45 min.
- Remove about 1/3 of the tomatillo sauce from skillet; blend in blender with roasted serrano chile until smooth. Pour into serving bowl. Spoon remaining sauce onto platter; top with pork loin. Surround with baked vegetables; sprinkle with bacon.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
MOLE VERDE: GREEN MOLE
Steps:
- Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning. Set them aside to cool and then grind them in an electric grinder to a fine powder. Put 1 1/2 cups of the broth in a blender, gradually adding the tomates verdes, lengua de vaca, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
- Heat the lard in a flameproof casserole in which you are going to serve the mole and fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking; cook for about 25 minutes. Add the rest of the epazote.
- Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients. Continue cooking over low heat, stirring constantly for 10 more minutes. Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth. Add any remaining broth and salt, to taste. If the sauce is too thick, add a little water to dilute.
CHILI VERDE PORK
Provided by Guy Fieri
Time 1h40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
- Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
- Add pork butt to Dutch oven and cook over high heat until browned on all sides
- Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
- Let simmer for 1 hour.
MOLE VERDE
Steps:
- First things first, get all of those vegetables chopped and your other ingredients ready to go before you begin! The timing of adding each ingredient is important so you don't want to burn your onions while you're trying to chop the broccoli, okay?!
- Okay, grab an 8-quart pot, add the tablespoon of oil and set on a medium-high burner. Once the oil is hot but not smoking add the onions and potatoes. You want to cook the onions til they just start getting a bit of color. Keep stirring them with a wooden spoon. Bonus points if you have a flat bottom wooden spoon! When the onions are ready, add the sage leaves, bay leaves, garlic, salt and pepper. Stir all that up real good and saute until you can really smell the sage and garlic, 1 to 2 minutes. Now add the water, scrape the bottom of the pot with your spoon to get up all those good bits and bring this up to a boil. Let this boil until your potatoes are soft, about 5 minutes.
- While you wait for the potatoes to get soft you want to set up your blender and a fine mesh strainer over another pot, bowl or container that you'll strain the sauce into.
- When the potatoes are soft, you'll add the Anaheim peppers and broccoli to the pot and stir to combine. Cook until the broccoli stems are just soft, aka al dente. This is a key step so don't get distracted! Put your phone in another room and focus on the vegetables! You want your sauce to be bright green so pay attention. As soon as the broccoli is ready, kill the heat on the pot and add the parsley and sunflower seeds and give it a good stir. Immediately take your pot to where you're going to blend the sauce. Blend the mole in two or three batches, depending on the size of your blender. Remember that your mole is piping hot so make sure to start your blender on low and increase the speed slowly, unless you want mole on your ceiling. As you increase the speed, reserve enough of the remaining 1/2 cup olive oil for each successive batch add the oil to the blender. Let the mole blend on high for about a minute until it's really well blended. As you work each batch you may want to adjust the amount of liquid in the blender. If it seems too thin, then don't add as much of the cooking liquid on the next batch and vice versa. Think rich, silky potato soup you could scoop up with a tortilla.
- Strain each batch through your strainer. You can use a ladle to help push the mole through the strainer and speed things up a bit. After you have blended up and strained all the mole, whisk it together so the final sauce is consistent throughout.
- At this point the mole is ready to serve. If you're making ahead of time, try and get the mole into an airtight container and cooling in the fridge as quickly as possible to keep that bright green color. You can also freeze the mole for that dinner party you're having in a month.
More about "pork mole verde food"
PORK MOLE VERDE - THE GOURMET GOURMAND
From thegourmetgourmand.com
Reviews 2Servings 8-10Cuisine MexicanCategory Main
MOLE VERDE WITH PORK AND WHITE BEANS - PATI JINICH
From patijinich.com
4.4/5 (5)Category Main CourseCuisine MexicanTotal Time 2 hrs
MOLE VERDE RECIPE - SERIOUS EATS
From seriouseats.com
MEXICAN MOLE SAUCE RECIPE: PORK WITH GREEN MOLE AND …
From cultureatz.com
PORK TENDERLOIN ENCHILADAS WITH MOLE VERDE - FOOD …
From foodrepublic.com
INTRODUCING A STAPLE DOñA MARIA MOLE VERDE RECIPE - JUST …
From justmexicanfood.com
HOW TO MAKE MOLE VERDE RECIPE (GREEN MOLE RECIPE)
From mexicoinmykitchen.com
GREEN MOLE (MOLE VERDE) WITH PORK RECIPE : SBS FOOD
From sbs.com.au
DONA MARIA MOLE VERDE AND PORK RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PORK SLICES IN MOLE VERDE RECIPE BY WORLD.CHEF | IFOOD.TV
From ifood.tv
PORK MOLE NEGRO | KEVIN IS COOKING
From keviniscooking.com
PORK TENDERLOIN ENCHILADAS - PATI JINICH
From patijinich.com
COOK THIS: CHICKEN OR PORK IN GREEN MOLE FROM MY MEXICO …
From nationalpost.com
PORK RIBS IN MOLE VERDE - BETTER HOMES & GARDENS
From bhg.com
MOLE VERDE RECIPE - ZARELA MARTINEZ - FOOD & WINE
From foodandwine.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
EASY PORK POZOLE VERDE RECIPE - GOOD FOOD BADDIE
From goodfoodbaddie.com
WHAT IS MOLE? AND HOW TO MAKE MOLE | COOKING SCHOOL | FOOD …
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love