{"id":939,"date":"2019-10-28T22:15:02","date_gmt":"2019-10-29T03:15:02","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=939"},"modified":"2019-10-31T18:13:39","modified_gmt":"2019-10-31T23:13:39","slug":"pork-with-green-pumpkin-seed-mole-puerco-en-mole-verde-de-pepita-dia-de-los-muertos","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2019\/10\/28\/pork-with-green-pumpkin-seed-mole-puerco-en-mole-verde-de-pepita-dia-de-los-muertos\/","title":{"rendered":"Pork with Green Pumpkin Seed Mole “Puerco En Mole Verde De Pepita” \/ Dia de los Muertos"},"content":{"rendered":"

Puerco En Mole Verde De Pepita <\/strong>\u201cPork in a Green Pumpkin Seed Mole\u201d<\/strong><\/h3>\n

Yield:\u00a0 <\/strong>6 Servings<\/p>\n

Ingredients<\/strong><\/p>\n

2 pounds Carnitas (little pieces of browned pork)<\/p>\n

\u00be cup raw pumpkin seeds<\/p>\n

6 black peppercorns (may substitute \u00bd teaspoon ground black pepper)<\/p>\n

1\/8 teaspoon cumin seeds (may substitute 1\/8 teaspoon ground cumin)<\/p>\n

3 1\/2 cups broth<\/p>\n

1 cup tomate verde “green tomatoes” or tomatillos (cooked and drained)<\/p>\n

5 serrano chiles, roughly chopped<\/p>\n

If the peppers are hot: <\/em>remove seeds & membrane, but remember they will be added to the thickened pumpkin mixture and 2 cups of broth<\/em><\/p>\n

3 tablespoons roughly chopped white onion<\/p>\n

2 garlic cloves, peeled<\/p>\n

3 sprigs epazote (1 tablespoon dried)<\/p>\n

5 sprigs cilantro leaves<\/p>\n

1 bunch radish leaves<\/p>\n

1 large romaine lettuce leaves<\/p>\n

3 tablespoons pork fat<\/p>\n

Salt to taste<\/p>\n

\u00a0<\/strong><\/p>\n

Method<\/strong><\/p>\n

Toast the pumpkin seeds in an ungreased skillet 3-5 minutes, stirring occasionally until they swell. (this part is really cool!)<\/p>\n

Do not let them brown. Set aside to cool, then grind them finely with the peppercorns and cumin to later form a paste.<\/p>\n

If using ground spices add them after you grind the pumpkin seeds.<\/p>\n

Add these spices to a medium size bowl and stir in 1 cup of the broth until a smooth sauce is formed. Set aside.<\/p>\n

In a food processor, blend the tomate verde, chiles, onion and garlic until smooth.<\/p>\n

Add the greens, a handful at a time and blend until almost smooth. Set aside.<\/p>\n

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.<\/p>\n

Add the blended greens and cook over low heat, stirring occasionally about 10 minutes.<\/p>\n

Add 2 cups broth and continue to cook another 10 minutes.<\/p>\n

Salt to taste.<\/p>\n

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.<\/p>\n

Add the pork pieces and warm them through.<\/p>\n

Serve immediately with rice if you choose. I top mine with a bit of avocado and cilantro!<\/p>\n","protected":false},"excerpt":{"rendered":"

Puerco En Mole Verde De Pepita \u201cPork in a Green Pumpkin Seed Mole\u201d Yield:\u00a0 6 Servings Ingredients 2 pounds Carnitas (little pieces of browned pork) \u00be cup raw pumpkin seeds 6 black peppercorns (may substitute \u00bd teaspoon ground black pepper)<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[703,688,699,719,700,701,704,702,721,720],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-carnitas","8":"tag-day-of-the-dead","9":"tag-dia-de-los-muertos","10":"tag-epazote","11":"tag-mexican-day-of-the-dead","12":"tag-ofrenda-comida","13":"tag-pepitas-verdes","14":"tag-puerco-con-chile-verde","15":"tag-tomate-verde","16":"tag-tomatillos"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=939"}],"version-history":[{"count":4,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/939\/revisions"}],"predecessor-version":[{"id":960,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/939\/revisions\/960"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}