Recipe - Mole Verde

1 Three fourths pound Tomatillos; husked & rinsed
2 Onions (Three fourths pound total);
quartered
1 cup Frozen lima beans
8 Cloves garlic; peeled
2 Fresh serrano chilies (1 oz
total); stemmed
One fourth cup Masa harina
One half cup Chopped fresh fennel
One half cup Chopped fresh cilantro
One half cup Chopped parsley
2 tablespoon Crumbled dried epazote;
optional
One half cup Beef broth; approximately
2 pound Baked pork tenderloin;
thinly cut or sliced up
Parsley or cilantro sprigs
Salt and pepper

In a 5 6 qt pan combine tomatillos, onions, lima beans, garlic, chilies
and 3 One half cups water. Bring to a boil over high heat; reduce heat, cover
and simmer til vegetables are tender when pierced, about 20 mins. Drain,
reserving cooking liquid. Whirl vegetable mixture in a food processor or
blender til smooth. (If desired, chill puree and liquid airtight up to 1
day.) Return puree to pan. Cook, uncovered, over medium heat, stirring
often, til puree is as thick as catsup, about 15 mins.

With a fork blend prepared masa with 1 cup reserved cooking liquid; add to
puree. Whirl fennel, cilantro, parsley and epazote with broth in a food
processor or blender; add mixture to cooked sauce. Heat just til hot.

Ladle Three fourths cup sauce onto each dinner plate; lay pork slices in sauce and
garnish with parsley. Season with salt and pepper to taste. Accompany with
remaining sauce.

Recipe by: Sunset Magazine May '97

Posted to KitMailbox Digest by Cairn Rodrigues cairnann@yahoo.com on Apr
20, 1998