Mole verde with pork

Name: Mole verde with pork
Prep time: 140 min
Cook time: 80 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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.

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Reviewed by Editorial Team of Kiwilimón

Published: 20-09-2023

Preparation

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.

Energy

kcal

Carbohydrate, by difference

Protein

Total lipid (fat)

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100

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Mole verde with pork

Ingredients

Preparation

Nutritional information

Presentation

Tips

Mole verde with pork

Ingredients

Preparation

Nutritional information

Presentation

Tips

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