Mole Verde with Pork and White Beans

Ingredients

• 1.81 kg (4 pounds)country-style ribs, boneless and cut into 5 cm chunks
• 1 headgarlic, halved lengthways
• 1white onion, halved
• 3bay leaves
• 10black peppercorns
• 15 ml (1 tablespoon)kosher salt or coarse sea salt
• 454 g (1 pound)dried small white beans, such as navy beans
• 907 g (2 pounds)tomatillos, husked and rinsed
• 1 to 2serrano or jalapeño chillies, stalks removed
• 3 clovesgarlic
• 120 ml (1/2 cup)white onion, coarsely chopped
• 5 ml (1 teaspoon)kosher salt or coarse sea salt
• 1.25 ml (1/4 teaspoon)freshly ground black pepper
• 4whole cloves
• 950 ml (4 cups), dividedpork broth reserved from cooking the pork
• 30 ml (2 tablespoons)vegetable oil
• 120 ml (1/2 cup)fresh epazote, leaves and upper stem portions, coarsely chopped
• 120 ml (1/2 cup)fresh parsley, leaves and upper stem portions, coarsely chopped
• 15 to 20 ml (3 to 4 teaspoons)fresh hoja santa leaves, torn, or 5 ml (1 teaspoon) dried and crumbled, or omit
• to garnishchopped white onion
• to garnishthinly sliced radishes
• to garnishquartered limes for squeezing

Instructions

1. 1

   Simmer the pork

   Put the pork, halved garlic head, halved onion, bay leaves, peppercorns and 15 ml salt in a large soup pot. Cover generously with water and bring to a rolling boil over high heat. Skim off any foam, cover, lower the heat and simmer for about 1 hour, until the pork is tender. Remove the pot from the heat, lift out the pork and set it aside in a bowl.

2. 2

   Cook the beans

   Strain the pork cooking liquid into a large bowl. Measure out 950 ml broth for the mole and return the remaining liquid to the soup pot. Add the beans and bring to a boil over high heat, then cover and simmer on low for 1 hour or until tender. Take off the heat and set aside.

3. 3

   Char the tomatillos

   Put the tomatillos and chillies on a baking sheet and place them under the grill. Cook for 8 to 10 minutes, until charred all over, soft and mushy.

4. 4

   Blend the first sauce

   Put the roasted tomatillos and chillies in a blender with the garlic cloves, chopped onion, 5 ml salt and black pepper. Remove and discard the stems from the cloves, then add the tops, or berries, to the blender. Pour in 240 ml (1 cup) of the reserved pork broth and blend until completely smooth.

5. 5

   Cook the puree

   Heat the oil in a large casserole over medium-high heat until hot but not smoking. Add the tomatillo puree, partially cover with a lid and cook for 10 minutes, stirring occasionally, until it has thickened considerably and deepened in colour.

6. 6

   Blend the herbs

   Blend the epazote, parsley and hoja santa with the remaining 710 ml (3 cups) of reserved broth until completely smooth. Pour this into the casserole and stir it into the sauce.

7. 7

   Finish the stew

   When the sauce reaches a simmer, add the reserved pork and cooked beans. Simmer over medium heat for 25 minutes, or until the meat is coming apart and the mole has thickened again. Serve with chopped onion, sliced radishes and lime wedges for everyone to add as they like.

What is mole verde?

Mole verde is a Mexican sauce whose green colour and fresh, savoury character come from ingredients such as tomatillos and herbs. The name mole covers a broad family of sauces, and recipes vary by region and cook.

Here, the sauce is paired with pork and white beans. Charring the tomatillos before blending gives the sauce depth, while epazote, parsley and hoja santa bring a fresh herbal finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 59g protein, 49g carbs, 44g fat.

The pork is the main source of protein and much of the fat, while the beans provide carbohydrates, protein and fibre. For a balanced plate, serve a bowl with plenty of beans and add a fresh side salad or vegetables rather than extra starchy sides.

Building the pork broth

Pork first: simmering the boneless ribs with garlic, onion, bay leaves and peppercorns makes them tender while creating the liquid used later in the mole. Keep the pork covered with water as it cooks, and skim away foam after the boil begins.

Save the broth: measure out the 950 ml needed for the sauce before returning the rest to the pot for the beans. The broth links the meat, beans and mole, so avoid discarding it.

Getting the beans tender

Dried beans: they cook in the remaining pork liquid, which gives them a savoury base. Their cooking time can vary, so check tenderness before adding them to the sauce.

Separate cooking: the beans simmer while the pork is set aside and the mole is prepared. This keeps the beans from being cooked too long in the acidic tomatillo sauce.

Charred tomatillos and chillies

Under the grill: spread the tomatillos and chillies on the baking sheet so they can char and soften in the stated 8 to 10 minutes. Turn or reposition them if needed to expose uncharred sides.

Heat level: one chilli gives a milder result than two, though the type and size of the chillies also affect their heat. Blend them with the tomatillos for an even distribution through the sauce.

Blending the green sauce

First puree: blend the charred vegetables with garlic, onion, seasoning, cloves and one cup of broth until smooth. The recipe uses the tops or berries of the cloves, not their stems.

Herb puree: blend the epazote, parsley and hoja santa with the remaining three cups of broth. Adding this mixture after the first puree has thickened helps keep the fresh herbs distinct in the finished sauce.

How to judge the finish

Thickened sauce: the first tomatillo puree should cook for 10 minutes and thicken noticeably, with its colour deepening. Stir it occasionally and keep the lid partly on as directed.

Tender pork: after the final 25-minute simmer, the meat should be soft enough to come apart, and the mole should have thickened again. If the beans are not tender before this stage, give them more time in their cooking liquid first.

Serving the stew

At the table: offer chopped white onion, thinly sliced radishes and quartered limes separately. The onion and radishes add crunch, while lime brings a sharp contrast to the rich pork and beans.

To complete the meal: serve the stew in bowls, with warm corn tortillas or rice alongside if you want an additional accompaniment. Keep the garnishes optional so everyone can adjust their own bowl.

Recipe notes & tips

• Rinse the tomatillos well after removing their papery husks.
• Use a large pot so the pork can be covered generously with water.
• Reserve the measured broth before using the rest to cook the beans.
• Watch the tomatillos and chillies closely under the grill; the timing depends on how quickly they char.
• Blend the sauce in batches if your blender jar cannot safely hold the ingredients.
• Set out the garnishes just before serving so the radishes stay crisp.

Variations

• Adjust the heat: use one chilli for a gentler sauce or two for more warmth.
• Skip hoja santa: leave it out if unavailable, as the recipe allows.
• Use dried hoja santa: substitute 5 ml (1 teaspoon) dried, crumbled leaves for the fresh leaves.
• Change the herbs: keep epazote where possible, but use additional parsley if you cannot find it.
• Serve with tortillas: add warm corn tortillas at the table for scooping up the sauce.

Common mistakes to avoid

• Skipping the broth measure: reserve 950 ml before returning the rest to the bean pot.
• Adding beans before they are tender: cook them in the pork liquid until tender before combining them with the mole.
• Leaving tomatillos pale: grill until charred and soft so they blend into the sauce as intended.
• Blending whole cloves: discard their stems and use only the tops or berries.
• Boiling the finished stew hard: keep it at a medium simmer so the sauce thickens without vigorous boiling.
• Forgetting the lime: serve it at the table to balance the rich, savoury stew.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, adding a little water or broth if the sauce has thickened too much.

Frequently asked questions