Mole verde with pork

Proan Carne
The famous mole verde is one of the 7 moles of Oaxaca and is characterized by its vibrant color and a mix of spices, tomatillo, poblano pepper, serrano pepper, cilantro, epazote, and more. The secret to making it even more delicious is to sauté the ingredients with a bit of lard.We will teach you how to make mole verde step by step, as it is a recipe that is a staple in Mexican households, pairing well with all types of proteins. For this version, we decided to accompany the mole with Carrillera Proan®. Don't forget to serve with rice, beans, and corn tortillas.Click to see more meat recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 800 grams Proan® cheek guard
  • water, to cook the meat
  • salt, to cook the meat
  • 1/2 onions, to cook the meat
  • 1/2 garlic heads, to cook the meat
  • 1 tablespoon lard
  • 1/2 cups onion, in quarters
  • 2 cloves garlic
  • 2 pumpkins, in quarters
  • 2 cups tomatillo, in quarters
  • 1 cup Poblano chile, in thin strips, without seeds
  • 3 serrano chiles, in thin strips, without seeds
  • 1/2 cups pumpkin seeds, roasted
  • 1 teaspoon ground cumin
  • salt
  • pepper
  • 4 cups pork broth
  • 1 cup cilantro leaves
  • 2 tablespoons lard
  • 1 1/2 cups chilacayote, without skin and sliced
Preparation
1h
1h 20 mins
Low
  • Cut the Carrillera Proan® into medium pieces, place in a pot with enough water. Add the onion, half a head of garlic, and salt, cover the pot, and cook over medium heat for 50 minutes. When cool, remove the meat and set aside.
  • Heat the lard in a pot over medium heat, add the onion and garlic, and cook for 5 minutes. When golden, add the squash, tomato, poblano pepper, and serrano pepper. Sauté for 5 minutes, remove, and set aside.
  • Blend the vegetables, pumpkin seeds, cumin, salt, pepper, cilantro, and half of the broth for 5 minutes.
  • Heat the lard, brown the Carrillera Proan® meat for 5 minutes, remove, and set aside. Add the mole verde to the same pot and cook over medium heat for 5 to 8 minutes, stirring constantly. When the mole thickens, add the meat and chilacayote and cook for 10 minutes.
  • Serve the meat, drizzle with mole, and garnish with chilacayote and pumpkin seeds. Serve with tortillas and rice!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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