The Art of Mole in Oaxaca | Pati Jinich | Pati's Mexican Table

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.

Cut the pork country style ribs into 2-3 inch chunks and add them to a pot.

Cut the whole head of garlic in half and add it to the pot with the pork.

Cut the onion in half and add it to the pot.

Add 3 bay leaves, 10 peppercorns, and 1 tablespoon of salt to the pot.

Cover the ingredients with water and bring to a rolling boil over high heat.

Skim the foam off the top after 5-6 minutes for cleaner broth.

Cover the pot, reduce the heat to low, and cook for about 1 hour.

Remove the meat from the pot and let it rest aside; strain the broth and reserve 4 cups for making the mole.

Pour the broth back into the pot, bring it to a boil, and add 1 pound of white beans.

Cover the pot, reduce the heat to low, and let the beans cook for 45 minutes to 1 hour until soft.

Set the oven to broil and place 2 pounds of tomatillos and 2 serrano chiles on a baking sheet to roast for 9-10 minutes until charred and soft.

Remove the tomatillos and chiles from the oven and add them to a blender along with 3 cloves of garlic, 1/2 cup of chopped onion, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.

Add 1 cup of reserved broth to the blender and puree until smooth.

In a large casserole over medium to medium-high heat, add 2 tablespoons of vegetable oil and pour in the blended sauce.

Add 1/2 cup of fresh epazote leaves, 2 cups of broth, and 1/2 cup of chopped parsley to the blender and puree until completely smooth.

Add the reserved pork and all of the cooked beans with their broth to the pot with the mole sauce.

Let the mole simmer for 5 minutes to thicken and season.

Serve the mole in bowls, garnished with radishes, white onion, and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens