Puerco En Mole Verde De Pepita “Pork in a Green Pumpkin Seed Mole”
Yield: 6 Servings
2 pounds Carnitas (little pieces of browned pork)
¾ cup raw pumpkin seeds
6 black peppercorns (may substitute ½ teaspoon ground black pepper)
1/8 teaspoon cumin seeds (may substitute 1/8 teaspoon ground cumin)
3 1/2 cups broth
1 cup tomate verde “green tomatoes” or tomatillos (cooked and drained)
5 serrano chiles, roughly chopped
If the peppers are hot: remove seeds & membrane, but remember they will be added to the thickened pumpkin mixture and 2 cups of broth
3 tablespoons roughly chopped white onion
2 garlic cloves, peeled
3 sprigs epazote (1 tablespoon dried)
5 sprigs cilantro leaves
1 bunch radish leaves
1 large romaine lettuce leaves
3 tablespoons pork fat
Salt to taste
Toast the pumpkin seeds in an ungreased skillet 3-5 minutes, stirring occasionally until they swell. (this part is really cool!)
Do not let them brown. Set aside to cool, then grind them finely with the peppercorns and cumin to later form a paste.
If using ground spices add them after you grind the pumpkin seeds.
Add these spices to a medium size bowl and stir in 1 cup of the broth until a smooth sauce is formed. Set aside.
In a food processor, blend the tomate verde, chiles, onion and garlic until smooth.
Add the greens, a handful at a time and blend until almost smooth. Set aside.
In a medium pan, heat pork fat and fry the spice mixture about 3 minutes, stirring to avoid sticking to the bottom of the pan.
Add the blended greens and cook over low heat, stirring occasionally about 10 minutes.
Add 2 cups broth and continue to cook another 10 minutes.
Salt to taste.
Gradually add remaining broth and let the sauce cook over very low heat. When it is done, the mole will coat the back of a wooden spoon.
Add the pork pieces and warm them through.
Serve immediately with rice if you choose. I top mine with a bit of avocado and cilantro!