Mole Verde

Ingredients

  • ¼ cup masa
  • ½ cup chopped fresh cilantro
  • Parsley or cilantro sprigs
  • ¼ cup masa
  • 1 cup frozen lima beans
  • 1 cup frozen lima beans
  • About 2 pounds baked pork tenderloin, thinly sliced
  • + 49 more ingredients
    • ½ cup chopped parsley
    • ½ cup chopped parsley
    • ½ cup chopped parsley
    • About ½ cup beef broth
    • ½ cup chopped fresh fennel
    • 8 cloves garlic, peeled
    • About 2 pounds baked pork tenderloin, thinly sliced
    • 1 ¾ pounds tomatillos, husked and rinsed
    • 2 onions (3/4 lb. total), quartered
    • 2 tablespoons crumbled dried epazote (optional)
    • ½ cup chopped parsley
    • ½ cup chopped fresh cilantro
    • ½ cup chopped fresh cilantro
    • Salt and pepper
    • 1 ¾ pounds tomatillos, husked and rinsed
    • 2 tablespoons crumbled dried epazote (optional)
    • About 2 pounds baked pork tenderloin, thinly sliced
    • About ½ cup beef broth
    • Salt and pepper
    • ½ cup chopped fresh fennel
    • 8 cloves garlic, peeled
    • ½ cup chopped fresh fennel
    • 2 onions (3/4 lb. total), quartered
    • 1 cup frozen lima beans
    • Parsley or cilantro sprigs
    • Salt and pepper
    • 2 onions (3/4 lb. total), quartered
    • Parsley or cilantro sprigs
    • 1 ¾ pounds tomatillos, husked and rinsed
    • 2 tablespoons crumbled dried epazote (optional)
    • 8 cloves garlic, peeled
    • 8 cloves garlic, peeled
    • ¼ cup masa
    • ¼ cup masa
    • 1 cup frozen lima beans
    • About ½ cup beef broth
    • About 2 pounds baked pork tenderloin, thinly sliced
    • Salt and pepper
    • 2 onions (3/4 lb. total), quartered
    • About ½ cup beef broth
    • 2 fresh serrano chilies (1 oz. total), stemmed
    • 2 fresh serrano chilies (1 oz. total), stemmed
    • 2 fresh serrano chilies (1 oz. total), stemmed
    • 2 fresh serrano chilies (1 oz. total), stemmed
    • Parsley or cilantro sprigs
    • 1 ¾ pounds tomatillos, husked and rinsed
    • ½ cup chopped fresh fennel
    • ½ cup chopped fresh cilantro
    • 2 tablespoons crumbled dried epazote (optional)

1. In a 5- to 6-quart pan, combine tomatillos, onions, lima beans, garlic, chilies, and 3 1/2 cups water. 2. Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes. Drain, reserving cooking liquid. 3. Whirl vegetable mixture in a ...

View full recipe at My Recipes

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