Oaxacan Green Mole
For moles, this authentic Oaxacan Green Mole! Enjoy the best of Oaxaca through the flavors of chef Thalia Barrios, who shares her culinary secrets with this exquisite mole recipe that you cannot miss. It will be the perfect excuse to share with your family all the flavors of Mexico!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
- 500 grams pork ribs, in pieces
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- 2 teaspoons cilantro seeds, for the pork
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- 1 bunch thyme, for the pork
- 500 grams lard, for the pork
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- 4 Jalapeño chiles, for the green mole
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- 250 grams tomatillo, for the green mole
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- 2 cloves, for the green mole
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- 2 leaves herb, sacred, for the green mole
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- 100 grams tomatillo, for the purslane stew
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- 1 bunch purslane, for the purslane stew
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Preparation
4h
Low
- Cook the rib in lard and add salt, cilantro seeds, garlic, and thyme. Cook on low heat for 1 hour and 15 minutes.
- For the green mole, blend the precooked potatoes with water. Strain and set aside.
- Sauté the onion along with the garlic, chiles, and tomatillos. Add water and cook for 5 minutes. Blend with cumin and clove. Strain and set aside.
- Heat the oil in a pot to incorporate the mixture of chiles and tomatillos. Cook on low heat and then add the blended potato, stirring continuously to avoid lumps.
- Blend the cilantro with the sacred herb and pepper, with very little water. Then add it to the pot, stirring continuously. Finally, add salt and let it cook well.
- For the purslane stew, roast the tomatillos, onion, and garlic. Then blend it.
- Heat a pot, add oil, and then the purslane. Let it sweat and add the previous sauce with a few drops of lemon. Once it comes to a boil, turn off the heat.
- Serve the green mole, add the pork rib, and on top of it, add the purslane.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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