Frida's Green Mole

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Pork shoulder roast - (to 4) - fat trimmed
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Oil - divided
6 cups	1422ml	Chicken broth - divided, plus
1/4 cup	59ml	Chicken broth - (to 1/2) - if needed
1 cup	62g / 2.2oz	Chopped onion
2		Garlic cloves - chopped
5		Tomatillos - husked, chopped
		= (abt 1 cup)
1/2 cup	118ml	Shelled raw peanuts
1/2 cup	55g / 1.9oz	Raw pepitas (pumpkin seeds) - hulled
1		Cilantro - tough lower stems
		Removed
1/2		Epazote - (1 cup leaves)
1 cup	146g / 5.1oz	Chopped iceberg or romaine lettuce
1		Corn tortilla - torn into pieces
1		Bolillo roll - sliced
3		Jalapeño chiles - not seeded
2		Serrano chiles - seeds removed
7		Poblano chiles - seeds removed,
		And chopped - (4 cups chopped)
1/2 cup	118ml	Toasted pepitas

Recipe Instructions

Season the pork with salt and pepper. Heat 2 tablespoons oil in a Dutch oven. Add the pork shoulder and sear on all sides. Pour 2 cups chicken broth into the pan and cover. Place in a 325-degree oven and cook until the meat is extremely tender and easily pulled apart with a fork, about 2 1/2 to 3 hours.

Heat the remaining oil in a large skillet. Add the onion, garlic and tomatillos and cook until soft, about 5 minutes. Add the peanuts and the raw pepitas and cook for 2 more minutes. Add the cilantro, epazote, lettuce, tortilla pieces, bolillo slices and chiles. Stir in the remaining chicken broth and bring to a boil. Reduce the heat and simmer until the chiles are soft and flavors have blended, about 15 to 20 minutes.

Let the mixture cool slightly, then blend in batches until smooth. Add a little water or broth (one-fourth to one-half cup) if necessary to make a thick but pourable sauce.

Return the sauce to the pan and heat to serving temperature. Season with 1 1/2 teaspoons salt or to taste. (Makes 6 cups sauce)

To serve, shred the cooked pork and arrange on a serving platter. Pour the sauce over the top and sprinkle with pepitas.

This recipe yields 8 servings.

Each serving with one-half cup sauce: 602 calories; 48 grams protein; 14 grams carbohydrates; 3 grams fiber; 40 grams fat; 10 grams saturated fat; 139 mg. cholesterol; 848 mg. sodium.

Source:
The Los Angeles Times, 03-17-2004

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