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Frida's Green Mole

Muņoz serves this sauce over chicken as well as pork.

Type: Pork
Courses: Main Course
Serves: 8 people

Recipe Ingredients

3 1/2 lbs 1589g / 56ozPork shoulder roast - (to 4) - fat trimmed
  Salt - to taste
  Freshly-ground black pepper - to taste
6 tablespoons 90mlOil - divided
6 cups 1422mlChicken broth - divided, plus
1/4 cup 59mlChicken broth - (to 1/2) - if needed
1 cup 62g / 2.2ozChopped onion
2   Garlic cloves - chopped
5   Tomatillos - husked, chopped
  = (abt 1 cup)
1/2 cup 118mlShelled raw peanuts
1/2 cup 55g / 1.9ozRaw pepitas (pumpkin seeds) - hulled
1   Cilantro - tough lower stems
1/2   Epazote - (1 cup leaves)
1 cup 146g / 5.1ozChopped 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 118mlToasted 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.

The Los Angeles Times, 03-17-2004


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