Pati Jinich mole verde with pork and white beans

limejalapenoserrano

Mole Verde with Pork and White Beans

Mole Verde with Pork and White Beans

Mole Verde con Puerco y Frijol Blanco

Recipe Yield

6 to 8 servings

Cooking time

2 hours

Rate this recipe

4.6 from 5 votes

Ingredients

For the Pork and Beans:

  • 4 pounds country style ribs cut into 2-inch chunks, no bones
  • 1 head of garlic cut in half lengthwise
  • 1 white onion halved
  • 3 bay leaves
  • 10 black peppercorns
  • 1 tablespoon kosher or coarse sea salt
  • 1 pound dry small white beans such as navy beans

For the Mole Verde:

  • 2 pounds tomatillos husked and rinsed
  • 1 to 2 serrano or jalapeño chiles stemmed
  • 3 garlic cloves
  • 1/2 cup white onion coarsely chopped
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole cloves
  • 4 cups of pork broth reserved from cooking the pork, divided
  • 2 tablespoons vegetable oil
  • 1/2 cup coarsely chopped fresh epazote leaves and upper parts of stems
  • 1/2 cup coarsely chopped fresh parsley leaves and upper parts of stems
  • 3 to 4 teaspoons fresh hoja santa leaves torn into pieces, or substitute 1 teaspoon dried and crumbled, or skip
  • Chopped white onion to garnish
  • Thinly sliced radishes to garnish
  • Quartered limes to squeeze to garnish

To Prepare

To cook the pork and beans:

  • Place the pork, garlic, onion, bay leaves, peppercorns and salt into a large soup pot. Cover generously with water. Set over high heat and bring to a rolling boil. Skim off any foam that forms on top, then cover, reduce heat to low and cook until meat is tender, about an hour. Take off the heat. Remove the pork chunks and place in a bowl, set aside.
  • Strain the pork cooking liquid into a large bowl. Set aside 4 cups to use for making the mole verde, and pour the rest of the liquid back into the soup pot. Set over high heat, incorporate the beans, and bring to a boil. Reduce heat to low, cover and cook for an hour or until tender. Remove from the heat and set aside.

To make the mole verde:

  • Place the tomatillos and chiles on a baking sheet and set under the broiler until they are completely charred, soft and mushy, anywhere from 8 to 10 minutes.
  • Place the roasted tomatillos and chiles along with the garlic, onion, salt and pepper in the jar of a blender. Remove and discard the stems from the whole cloves, and add the tops or “berries” (may have already been crumbled) into the jar as well. Add 1 cup of the reserved pork broth and puree until completely smooth.
  • Heat the oil in a large casserole over medium-high heat. Once hot, but not smoking, add the tomatillo puree. Cover partially with a lid and cook for 10 minutes, stirring occasionally, until thickened considerably and has deepened in color.
  • In the jar of the blender, place the epazote, parsley and hoja santa along with remaining 3 cups of broth, and puree until completely smooth. Add to the casserole with the sauce and stir. When it comes to a simmer, add the reserved pork chunks and beans.
  • Continue cooking at a medium simmer for 25 minutes or until meat is completely coming apart and mole verde has thickened again. Serve and let people garnish as they please with onion, radishes and squeezes of lime.

Comments

117comments inMole Verde with Pork and White Beans

  1. Stewart

    Feb 15

    Pati,

    I made this for a cold, icy weekend and it really hit the spot. It takes some time, but it’s not hard. It was fun to see how the layers of flavor came together to make a terrific mole. You have helped me get over my fear of the broiler. 😉 this mole makes great leftovers, too.

    Thanks for sharing the recipe. As always, I also live the cultural and historic references in your show.

    1. Pati Jinich

      Feb 15

      Thanks so much Stewart! I am delighted to know you loved the mole verde. Keep broiling and having fun 🙂

  2. Jenna

    Nov 17

    I am making this Thursday!!! Something to look forward to during this COVID surge.

    My local market only had dried Epazote, has anyone tried that substitution?

    1. Pati Jinich

      Nov 22

      Dry is OK Jenna, just use one teaspoon instead of half a cup, because dried epazote is much more pungent. Enjoy!

  3. Greg

    Nov 09

    Hi Pati, I’ve watched your video and read the recipe About 10 times each, so I think I pretty much have it down, however one question is approximately how much water do you think I should use for the broth initially ? I know it says generously cover, but that could be different depending on the size of the pot
    Thanks !

    1. Pati Jinich

      Nov 11

      Hi Greg, by generously I mean completely covered, maybe half an inch extra water. Good luck preparing the Mole, you are going to love it!

  4. Lee

    Oct 18

    Just made this for family dinner. We all loved it! As one of the others said, we couldn’t find the hoja santa, but it was amazing all the same. I left the tomatillos and peppers under the broiler maybe a bit too long, but the char worked out really well in the broth.

    Pati, thanks so much to exposing us to a different kind of cooking! We watch the show all the time and there’s probably a dozen or so new recipes that we serve to friends and family.

    God Bless

    1. Pati Jinich

      Oct 22

      So glad you guys liked this recipe Lee 😉

  5. Holly

    Jul 08

    Made this and absolutely loved it! I couldn’t find the hoja santa, but was amazing without.

    1. Pati Jinich

      Jul 12

      Bravo Holly, so glad you loved this Mole 😉

  6. Morgan

    Jul 04

    I’ve made two different mole verde recipes, this and that of another chef renowned for Mexican cooking. I preferred Pati’s by far. I think the difference might be the epazote and more Hoja Santa than the other recipe.

    1. Pati Jinich

      Jul 04

      Thank you so much Morgan, glad you liked my mole 😉

  7. Mark Ramsdell

    May 30

    Making this tonight. It looks delicious. I may have to leave out epazote hoja santa leaves.

    1. Pati Jinich

      Jun 01

      Hey Mark, is OK to leave the hoja santa out, but if you can find epazote in any of the latin markets in your area, you will not regret adding it. Enjoy!

  8. Adine Barnett

    Apr 08

    Thank you so much for this recipe, I followed it more or less and it turned out awesome! My family is convinced I’m a kitchen genius. This has been requested 3wks straight!

    1. Pati Jinich

      Apr 09

      😀 😀 😀 Adine! Thanks for trying this version of Mole Verde, glad to hear it was a success!

  9. Wendy

    Feb 01

    Hello Patti,
    Can you use wild boar rump roast with this? My son went hunting and got this for us. If so, would you prep it differently?

    Thank You

    1. Pati Jinich

      Feb 04

      Hi Wendy! Mole Verde is very versatile, so I am sure you can use wild boar instead. I have tried this sauce with chicken and beef, but not with boar, let me know how do you like it 🙂

  10. Tiffany

    Oct 05

    Hi again Pati –

    FYI, I’m making this for dinner tonight. I could only get dried dried epazote. Will that work? If so, how much should I use?

    Also, how long does this take make, especially for a first-timer. According to the recipe, it looks like 2.5-3 hours, in which most of it is hands off. But, I’d guess that timing is based on a person being already familiar with the recipe and not constantly re-reading it to make sure I’m doing it correctly.
    Thanks again!

    1. Pati Jinich

      Oct 11

      Yes you can use dried epazote, if you can’t find it fresh, Tiffany. Use 1/3 of the amount, if using dried herbs compared to fresh. And it will take about 30 minutes of prep (depending on how fast you chop 😉) and then about 1.5 hours to cook. Have fun making it!

  11. John

    Oct 02

    I made this chicken enchiladas with this “mole” its a great recipe for sauce and is good for shrimp as well thank you

    1. Pati Jinich

      Oct 02

      It’s a great sauce for so many things…so happy you enjoy it, John.

  12. Tiffany McCarty

    Sep 29

    Hi Pati –

    I believe I live very near you. Which grocery store do you recommend that I may find epazote and hoja Santa? I’d like to make this recipe as close as possible.

    Thank you!!!

    1. Pati Jinich

      Sep 30

      I like to go to Panam International on 14th St NW, or any of the H Mart or Mega Mart locations, Tiffany.

      1. Tiffany

        Oct 05

        Thanks Pati! Can’t wait to make this recipe!!

  13. Norm

    Sep 28

    Hello Pati,
    I was wondering about this recipe, if you would recommend or not, if I browned the pork first.
    That would add color and flavor, but I don’t know if that would change the mole color and change the flavor and then the dish would be too different than yours.
    We are your biggest fans in SC !

    1. Pati Jinich

      Oct 12

      Go for it, Norma! It might change the color a bit…but it will be delicious.

  14. ana margarita

    Sep 04

    what if can not find hooja santa what do i use?

    1. Pati Jinich

      Sep 07

      You can skip it if you can’t find any fresh or dried hoja santa…enjoy the mole, Ana!

  15. George Y.

    May 16

    Pati! I LOVE that you answer these!!
    Anyways, charred my tomatillos and pepper in the broiler and they dropped a lot of liquid. I’m assuming the charred tomatillos, AND the liquid are used for the mole? Seems to make sense?
    Also, I haven’t seen either fresh or dried hoja santa in any of the mexican stores I usually shop. Substitute?? Does it go by another name??
    LOVE the show, and pretty amazed at your story!

    Kind Regards,

    George Y.

    1. Pati Jinich

      May 24

      Oh thank you George! For the mole, you don’t need to add the liquid that comes from charring the tomatillos and chiles. And if you can’t find fresh or dried hoja santa, you can skip it.

  16. Chris B

    Apr 19

    Hi Pati,
    I’ve made quite a few of your recipes at home and they’re always terrific! I was just watching a rerun of season 6 episode 7 and the Mole Verde looks way too good to pass up. Since some of my family members don’t eat pork, can I substitute chicken? Do you have a cut you recommend, and should I modify the cooking times when substituting the pork with chicken? Thank you so much and I look forward to making many more of your creations.

    1. Pati Jinich

      Apr 22

      Go for it, Chris! Any cut of chicken would be great…just keep in mind that different cuts cook at different times, so keep an eye on the chicken to not overcook it.

  17. cdrobles

    Mar 17

    l love your show….im making this tonite

    1. Pati Jinich

      Mar 18

      Thank you!

  18. Christina robles

    Mar 16

    Hello pati… I am so excited for this green mole!!! It looks absolutely Devine…. I will keep u posted how it turns out!!…btw I love your show ❤️

    1. Pati Jinich

      Mar 18

      Hope you love it Christina!

  19. Joseph

    Feb 22

    This recipe is soooo good!!
    Everything I’ve tried from your show is so good. Every time you begin talking I start drooling and my stomach begins to growl!
    Let the good eats roll! Thank you

    1. Pati

      Feb 25

      🤣

  20. Martha Munguia

    Dec 07

    This was so freaking good! I can’t wait to make it again! Thank you! I just love your recipes sometimes I just want to print them and hand it to people and suggest that they try them. But my daughter so as I would probably offend them. So for the next potluck I will make it and have copies of the recipe so others can also enjoy!

    1. Pati

      Dec 10

      Aww thank you so much Martha!

  21. Kathleen

    Aug 22

    Hi Pati,
    How much dried epazote would I use instead of fresh? The recipe calls for 1/2 cup of fresh leaves but I’m assuming I would use less if it’s dried. Would I use 1/4 cup or less?
    thanks,
    Kathleen

    1. Pati

      Sep 11

      Great questions, Kathleen. When using dried versus fresh spices, you want to use about 1/3 of the fresh amount. So you will need about 2 tbsp and 2 tsp of dried epazote.

  22. Anonymous

    Apr 24

    Hi Pati, Love your show! ! I can’t wait to make this recipe. It looks so delicious! I do have one question, how can I make this for less servings? Thank you, Brendalee

    1. Pati

      Apr 25

      If you want to make less, you can cut the recipe in half…but it makes really great leftovers.

  23. Senior Tony

    Mar 12

    5 out of 5 stars! One Serrano & one jalapeño pepper only, NO MORE, Its pretty spicy, a good spicy tho! Pati is at least as good as Rick Bayless when it comes to Mexican cooking, thats saying A LOT too!

    1. Pati

      Mar 13

      Thank you Tony!

  24. Nick Lorenz

    Feb 25

    Excellent! I used all ingredients and it turned out scrumptious. I added a little shredded cheese too, yum.

    1. Pati

      Feb 26

      Awesome, Nick!

  25. Sgonzales

    Feb 23

    How about a green menudo recipes…!

    1. Pati

      Feb 26

      I don’t have one yet…but I will try to work on a recipe soon.

  26. Johnny Aguilar

    Feb 19

    Is there a video on how to make this delicious Mole Varde with pork and white Beans step by step please because I really want to make this delicious meal for my family

    1. Pati

      Feb 20

      It isn’t up on YouTube yet…but you can find the whole episode on Amazon https://www.amazon.com/gp/video/detail/B072185NT3 It is episode 7 of season 6. I hope your family enjoys it!

      1. Anne

        Mar 26

        Thanks Pati. Missed that one on CreateTV in Chicag. The recipe, while looking scrumptious, evaded this retired person. 😉 So thanks for links for Mr Aguilar. It’s now on my do next list!! Will report back.

        1. Pati Jinich

          Mar 27

          Hope you love it, Anne!

  27. Rosie

    Jan 25

    Can I put hominy instead of beans and make it kinda like pozole? Love your show by the way and love you!

    1. Pati

      Jan 25

      Sure! And also here is my green pozole recipe if you want to give it a try https://patijinich.com/pati_2020/recipe/you_know_you_want_it_green_pozole/

  28. Jamie

    Jan 02

    Delicious! I kept this vegetarian (and vegan) with vegetable broth and small red potatoes subbing in for the pork, didn’t have epazote or hoja santa, and it was still delicious and very flavorful. This is especially awesome while the weather has been so cold!

    1. Pati

      Jan 03

      That’s awesome that you made it vegan! I’m so glad you enjoyed it, and stay warm!

  29. Lisa & Rich

    Dec 25

    We made this for our Christmas dinner and my husband and I enjoyed it. It was was a cold snowy day and this dish was amazing. Thank you for sharing, Pati.
    Peace.

    1. Pati

      Dec 26

      I hope you are staying warm, Lisa and Rich!

  30. Rosè Rebecca Perez Kravagna

    Nov 18

    Hi
    Love her show and especially this episode
    I have made pork and work with either pork shoulder or various cuts of pork .
    Love all the different chilies she uses and her exclamation of them as well
    Can’t wait for another episode and would love to see the show where she makes tortillas at home both flour and corn .
    Thank you WETA for her show .
    LOL. 😍💜💜💗💗💋💕💕😘

    1. Pati

      Nov 19

      Gracias!!

  31. Anonymous

    Nov 18

    Delicious love her show so easy to follow
    She’s friendly and precise, very specific regarding different chilies .
    Like to see the episode on how to make tortillas in your home both corn and flour … thanks 😍💜💜💗💗💋

  32. Barb Chillot

    Oct 24

    We saw this yesterday on PBS. You’ve inspired us ! We are making this today. It sounds wonderful.

    1. Pati

      Oct 25

      I hope you enjoy it Barb!

  33. Raquel S.

    Oct 22

    I made this for dinner and wow! It was do good. I could only find dried epazote. How much do you recommend if dried versus fresh? I love your show and your recipes!

    1. Pati

      Oct 26

      If you used dried, use about 1/3 of the amount compared to the fresh.

  34. Dee Dee

    Oct 21

    Dear Pati, For tonight’s dinner I made the Mole Verde with Pork & White Beans and my husband said that it was a “10”!!! He usually lets me know if he enjoyed a meal that I prepared, but honestly, this is the first time that I received a score…. thank you for sharing these delicious recipes. Love your TV shows and thoroughly enjoyed your trips to Morelia (my late Mom’s home town) & San Miguel de Allende. Looking forward to sharing other trips with you.

    1. Pati

      Oct 31

      Hahaha that is awesome! And I look forward to sharing many more trips with you.

  35. Eli

    Oct 20

    I made this mole Verde for last nites dinner and it was a hit, thank you so much for sharing all your culinary wisdom on Mexican food, my parents are from Torreon Cohauila and my mother and I love your show she really admires the fact that you keep it real and authentic with all your recipes, keep up the good work Pati.

    1. Pati

      Oct 25

      Aww thank you so much Eli…and please say thank you to your mom too.

  36. Elizabeth Herrera

    Oct 20

    Gracias Paty.este mole se ve delicioso!!!!!;
    Thank you for share this recipe…
    Regards

    1. Pati

      Oct 23

      Mil gracias, Elizabeth!

  37. Rebecca

    Oct 20

    Where do I find epaxote and Santa leaves?

    1. Pati

      Oct 25

      You can try your local Latin Market, or international food store, or online.

  38. Dawn

    Oct 20

    Yum yum yum. Can’t wait to make this

    1. Pati

      Oct 23

      Yay!

  39. Celia C Garcia

    Oct 20

    Pueden sustituirse los frijoles blancos por maiz del menudo…o tienen que ser frijoles blancos!!!

    1. Pati

      Nov 14

      ​Si los puedes substituir, seguro!

  40. Margret

    Oct 20

    My local market doesn’t carry fresh epazote leaves or fresh hoja santa leaves. Where would I find them online? The recipe looks good but I’m at a road block on those two herbs.

    1. Pati

      Oct 23

      You can look for them online…either fresh or you can use dried also. Or if you can’t find either you can substitute the epazote for fresh cilantro and skip the hoja santa.

  41. Joann

    Oct 20

    Hola Pati, can u PLEASE give me YOUR receipt for that good Mexican holiday punch that all mexican,s make on Christmas or Posada !! Thanks you happy holidays to you and ur familia BENDICIONES!!

  42. Paul W.

    Oct 20

    This looks great!
    Other than the white beans, what is the difference between this and chili verde?
    thanks

    1. Pati

      Nov 14

      ​This uses more Mexican herbs and has a different combination of ingredients…but they are both great!

  43. Jojo Jardine

    Oct 20

    We’ll be making this weekend can’t wait !
    Thank you Pati for sharing

    1. Pati

      Oct 20

      Super!

  44. Anne Ramberansingh

    Oct 20

    What is “hoja Santa”?

    1. Pati

      Oct 20

      It is an herb often used in soups and moles…https://patijinich.com/pati_2020/hoja_santa/

  45. jp

    Oct 20

    attractively photographed, delicious recipe.

    1. Pati

      Oct 20

      Thank you JP!

  46. Cesar

    Oct 19

    Ponla en español o donde la encuestro

    1. Pati

      Oct 25

      Vamos a tener todo el sitio en español en un par de semanas….

  47. Victor Aguado

    Oct 19

    Que gusto y orgullo ver a una gran mujer triunfar fuera de su país mostrando nuestras delicias culinarias. Pati me ha motivado a probar mis habilidades para cocinar. Ya veremos como sale este nuevo alumno. Felicidades y gracias Pati!

    1. Pati

      Oct 25

      Mil gracias Victor!

  48. Stuart Sharpe

    Oct 19

    That looks just sooooooo delicious so I immediately made an order for epazote and on the hunt for hoja santa leaves….I’m determined to make this…..!!! Watch your shows all the time on Create TV….

    1. Pati

      Oct 25

      Yay! I hope you enjoy it Stuart.

  49. Neil

    Oct 19

    Hi Pati, I happen to have the good fortune of living in Mexico City at the moment (earthquakes aside), so would you be able to give me the names of the cut of pork (costillas sin hueso?) and the beans (maya?), if you were making it here? Thank you!

    1. Pati

      Nov 03

      Here you go…Costillitas sin hueso y frijol blanco

  50. Joyce K Lara

    Oct 19

    Pati,
    Should the beans be soaked the night before?

    1. Pati

      Nov 03

      No…they don’t need to be soaked.

  51. Carol Openshaw

    Oct 19

    I just wrote you a letter and forgot to tell you that I still use cheese and eggs and some milk, lately, powered and just for coffee.

  52. Carol Openshaw

    Oct 19

    Pati just started watching Create lately and have since discovered you. I love just about everything you cook, however I am trying to become a vegetarian and thinking I could substitute your meat for other ingredients, but still incorporate your wonderful spices and other ingredients. Would you be able to let me know what could be used instead? Don’t you ever change I think you’re wonderful and so full of life and have a very handsome family.

    1. Pati

      Oct 20

      For this Mole Verde you can add more beans…which are a great veggie substitute.

  53. Silvia Mac

    Oct 19

    Sounds delish, but can you explain what fresh “epazote” is? and “hojas santas”? I’ve heard of them, just not sure what they are and where to find them thanks!

    1. Pati

      Oct 20

      They are both herbs with a distinct flavor…here’s some more information
      https://patijinich.com/pati_2020/epazote/
      https://patijinich.com/pati_2020/hoja_santa/

  54. Lori Cole

    Oct 19

    Am I correct in assuming that the best substitute for epazote for those of us living in “bolillo-land” would be cilantro?! 😉

    1. Pati

      Oct 23

      Yes…or you can also try to find dried epazote too.

  55. acela diaz

    Oct 19

    lo voy a preparar y a ver como me sale saludos

    1. Pati

      Oct 25

      Super!

  56. michael

    Oct 19

    How do you cut a head of garlic “lengthwise”?. Do you mean stem to root or across the equator?

    1. Pati

      Oct 20

      Stem to root 🙂

  57. Joan E.

    Oct 19

    Pati, I love that you use radishes for a garnish. I really like radishes and feel they are underappreciated. Thank you!!! Love your TV show.

    1. Pati

      Oct 20

      Me too!

  58. Karen Garza

    Oct 19

    What are good substitutes for the epazote and hola santa leaves?

    1. Pati

      Oct 23

      For the epazote if you can’t find it fresh you can use dried…or you can substitute with fresh cilantro (it has a different but also great taste). For the hoja santa if you can’t find fresh leaves you can also use it dried or you can skip it.

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