Green Mole with Pork

Serves 8

Note: Find epazote at Mexican grocery stores.

5 pounds pork, cut into 1-inch cubes

1/4 white onion, diced

1/2 cup vegetable or canola oil

1 pound pumpkin seeds

1/2 head butter or romaine lettuce

1/4 bunch parsley, stems removed

1 bunch radish leaves, stems removed

1/4 bunch epazote, stems removed

1 bunch cilantro, stems removed

1/4 pound serrano chilies

1 pound tomatillos, husked and quartered

2 cloves garlic

1 tablespoon chicken bouillon or homemade chicken stock

1. In a large pot, combine the pork, half of the diced onion, 6 cups of water and a little salt. Cook, covered, over medium heat until the meat is tender, about 25 minutes, checking occasionally to make sure there is still liquid in the pan. Strain the pork and onion; set the liquid aside.

2. Heat vegetable oil in a large skillet set over low heat. Add the cooked pork and brown it on all sides, adding more oil to the pan if needed.

3. Meanwhile, toast the pumpkin seeds in a pan on low heat. Be careful not to burn them! Set the pepitas aside.

4. Loosely chop the lettuce, parsley, radish leaves, epazote, cilantro and serrano chilies. (For a little less heat, remove some of the seeds and membrane from the chilies.)

5. In a blender, combine the pepitas, chopped greens and chilies, tomatillos, garlic and the rest of the onion. Add a splash, about 2 tablespoons, of the reserved pork liquid. Blend until well combined. The sauce should be the consistency of tomato sauce. Feel free to add more pork broth to thin the mole mixture.

6. Add the mole to the pork. Mix in the chicken bouillon, season with salt to taste, and cook for 10 minutes over medium-low heat, stirring constantly so the mole doesn't stick to the pan. Serve over red or white rice.

-- Isabel Pazos, chef-owner, El Buen Comer