Pork Mole Verde with Smashed Red Potatoes is one of six meals you can make with just six ingredients each (not counting salt, pepper and cooking oil). MCT Mole verde is a pleasantly spicy Mexican ...

Season your pork with salt and pepper and place into your slow cooker. In a separate medium-sized bowl, combine all of the rest of the ingredients and mix well. Pour over the pork directly into your ...

In a blender or food processor, combine the tomatillos, broccoli raab, onion, garlic, jalapeños, cilantro with a ¼ cup of water and process to a coarse puree. Place in a medium size sauce pan and add ...

Tasters loved the rich, spicy flavor of this simple mole. For even cooking, have the butcher tie the two small pieces of pork tenderloin together. The recipe makes a lot of mole; after spooning it ...

1.Season the pork tenderloin with the ancho, garlic, onion, salt cumin and cinnamon. Refrigerate for at least 1 hour. 2.In a medium saucepan over medium high heat, add the oil and onions and cook ...

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 ...

This Oaxacan mole is brightly flavored with the tang and sweetness of pineapple, with chunks of fried plantain providing heft. 6 medium dried ancho chiles, stemmed, seeded, deveined and halved 1/2 ...

This recipe is all about the sauce. Yes, there are quite a few ingredients, but the resulting dark and mysterious velvety concoction is worth the time and energy required to make it. Once made, it can ...

I’ve always loved mole for its spicy, chocolatey uniqueness. In fact, if I were forced to pick a favorite sauce, it might very well be mole (though Hollandaise holds a special place in my heart).

'The leftovers from this green mole are outstanding served on fettuccine,' says chef Gabriela Cámara You can save this article by registering for free here. Or sign-in if you have an account. Reviews ...