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Oaxacan Green Mole

Name: Oaxacan Green Mole
Prep time: 240 min
Cook time: PTnullM
Yield: 5
Cuisine: Mexicana
Ingredients: 500 grams pork ribs, in pieces; salt , for the pork; 2 teaspoons cilantro seeds, for the pork; 8 cloves garlic, peeled, for the pork; 1 bunch thyme, for the pork; 500 grams lard, for the pork; 250 grams potato , precooked, for the green mole; 1 clove garlic, for the green mole; vegetable oil , for the green mole; 4 Jalapeño chiles, for the green mole; 1 serrano chile, for the green mole; 250 grams tomatillo, for the green mole; 1 pinch cumin, for the green mole; 2 cloves, for the green mole; 1 bunch cilantro, for the green mole; 2 leaves herb, sacred, for the green mole; salt , for the green mole; 1/4 onions, for the green mole; 4 balls pepper , for the green mole; 100 grams tomatillo, for the purslane stew; 1 onion, small, in pieces, for the purslane stew; 1 garlic, for the purslane stew; vegetable oil , for the purslane stew; 1 bunch purslane, for the purslane stew; 1 lemon , for the purslane stew; salt , for the purslane stew

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

Published: 28-09-2021

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Thalia Barrios

Thalia Barrios, una joven promesa de 25 años originaria de San Mateo Yucutundoó, en la Sierra Sur del estado de Oaxaca, ha puesto en alto la cocina tradicional de Oaxaca a través de su maravilloso restaurante y su increíble talento.

Actualmente Thalia aplica sus conocimientos en el exquisito menú temático de Levadura de Olla, donde se encarga de satisfacer el apetito de los comensales con una cocina ancestral que respeta las técnicas e ingredientes de los antepasados.

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