Cocinando un mole verde tradicional de Oaxaca

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and cheaper than pork shoulder.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and have a similar texture.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green salsa

Canned green salsa offers similar flavor at a lower cost.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Peanuts provide a nutty flavor at a lower price.

Introduce the pork shoulder into a pot with water and add a pinch of salt to cook faster.

Add 6 whole cloves, 6 whole black peppercorns, and 7 unpeeled garlic cloves to the pot.

Add 2 jalapeños, removing the stems, to the pot.

Add a pinch of oregano to the pot.

Cook the pork until tender, then remove it and set aside.

Blend the spices, garlic, jalapeños, and tomatillos together until smooth, adding water as needed.

Strain the blended mixture to remove solids and return the liquid to the pot with the pork.

Add 2 leaves of hierba santa and parsley to the pot and blend again until smooth.

Return the blended mixture to the pot and bring to a boil.

Prepare the masa by rolling it into small balls and mixing it into the mole to thicken it.

Ensure the mole has a vibrant green color and adjust seasoning with salt as needed.

Add the cleaned and chopped flower of calabaza to the mole and let it cook briefly.

Serve the mole with tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens