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Best Easy Puerco en Mole Verde Recipe

Name: Best Easy Puerco en Mole Verde Recipe
Total time: 80 min
Yield: 280 g
Ingredients: boneless pork shoulder 2 lbs; tomatillos, husked and rinsed 1.5 lbs; white onion, quartered 1 pieces; fresh spinach leaves 2 cups; unsalted roasted pumpkin seeds (pepitas) 0.75 cups; fresh cilantro leaves 1 cup; serrano chili, stemmed 1 pieces; garlic cloves 4 cloves; chicken broth 3 cups; olive oil 2 tbsp; kosher salt 2 tsp; ground cumin 1 tsp; black pepper 0.5 tsp

Pork simmered in a vibrant green mole sauce made from pumpkin seeds, tomatillos, and fresh herbs. A protein-rich dish that highlights the fresh, herbal side of Mexican mole traditions.

Cook 80 min Difficulty NORMAL 372 kcal

#high protein #mexican #protein-rich #stew

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Ingredients

Main ingredients

boneless pork shoulder 2 lbs
tomatillos, husked and rinsed 1.5 lbs
white onion, quartered 1 pieces
fresh spinach leaves 2 cups
unsalted roasted pumpkin seeds (pepitas) 0.75 cups
fresh cilantro leaves 1 cup
serrano chili, stemmed 1 pieces
garlic cloves 4 cloves
chicken broth 3 cups

Seasonings/Sauce

olive oil 2 tbsp
kosher salt 2 tsp
ground cumin 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 13 g 14%

Protein 32 g 35%

Fat 22 g 51%

Serving size 280g

Cooking steps

1

Cut the pork shoulder into 2-inch cubes and season with 1 teaspoon salt and black pepper.
2

In a large Dutch oven, heat 1 tablespoon olive oil over medium-high. Brown pork cubes in batches for 2–3 minutes per side, transferring to a bowl as browned.
3

To the same pot, add tomatillos, onion, garlic, and serrano chili. Sauté over medium heat for 4 minutes, scraping up any browned bits.
4

Add chicken broth, browned pork, and remaining salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 50 minutes until pork is tender.
5

Meanwhile, toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes until they puff and smell nutty; do not burn. Cool slightly.
6

In a blender, combine toasted pumpkin seeds, spinach, cilantro, cumin, and 1 cup of the hot broth mixture. Blend until completely smooth.
7

Stir the green mole sauce into the pot with pork. Simmer uncovered on low heat for 25 minutes, stirring occasionally, until thickened and the sauce clings to the meat.
8

Taste and adjust seasoning with salt or pepper as needed before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The standout ingredients in Puerco en Mole Verde are pork shoulder and the vibrant mole verde sauce, which relies on roasted pumpkin seeds (pepitas), fresh tomatillos, and abundant fresh herbs like cilantro and spinach. The pepitas give the sauce body and a distinct nutty flavor, while tomatillos and herbs provide the signature bright-green color and fresh, tangy taste.

Q. How do I get the pork perfectly tender without drying it out?

For tender, juicy pork, it's important to brown the pork cubes first to develop flavor, then simmer them gently in broth over low heat after boiling. Covering the pot during the initial 50-minute simmer ensures moisture retention. After adding the green mole sauce, continue simmering uncovered at low heat to thicken the sauce without overcooking the meat.

Q. How can I avoid a grainy texture in the mole verde sauce?

Properly blending the toasted pumpkin seeds, spinach, cilantro, and hot broth until completely smooth is crucial. Using a high-powered blender and blending for at least one minute yields a velvety texture for the sauce. Also, toasting—but not burning—the pepitas helps ensure the mole’s flavor and prevents bitterness.

Q. How many calories and how much protein does each serving provide?

Each serving of this Best Easy Puerco en Mole Verde Recipe contains about 372 kcal, with 32g of protein (35% of total calories), making it a protein-rich choice. Carbohydrates are moderate at 13g per serving (14% of calories), and fat accounts for 22g (51% of calories).

Best Easy Puerco en Mole Verde Recipe

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