Mole Verde with Pork and White Beans
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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 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.
138comments inMole Verde with Pork and White Beans
I just made this today. It takes a while, but my taste-testing says it will be a great dinner. I tend to like my food “mas picante” so next time I may add an habanero to the mole.
I’m on the “mas picante” side as well, enjoy it Don!
I have made the Mole Verde with pork and white beans plenty of times. I use chicken instead and I LOVE IT! CRAVE IT. Thank you for what you do and sharing.. You are amazing!
This is so sweet of you Brandi, gracias!
Mole doesn’t fit this but salsa verde most deffinately. Looks yummy, will try it. 🙂
Hope you will enjoy it Tere!
I love you patti
Tim H. "Rooster" Wooster Ohio
I think it turned out very tasty. Full Disclosure though, I didn’t have all of the peppers and spices. I used Serrano and Jalapeno, Cilantro and then picked up some fresh parsley. I also used chicken broth instead of water. And only a small strip of the fatty flap from two racks of baby back ribs. As Usual, I didn’t follow the directions very well, but the intent was there if that counts for anything. I absolutely love the subtle tangy lime flavor that is slightly peppery. I’m not as sophisticated in my descriptions, but hopefully that conveys the taste. I wanted a side dish to Baby Back Ribs and when the dish included the pork, that seemed more of a main course to me, so THANK YOU for the INSPIRATION. PS, I caught your show once on PBS, Pati’s Mexican Table, I believe, fantastically informative to this Gringo. I can’t seem to find a schedule through TV Guide of when your program is playing next?
Hey Tim, so glad you adapted the recipe to the ingredients you had on hand and to your likings, well done! For the show schedule, check out your local PBS listings, they show it on different days and times according to location. If you cannot find it, you can stream it at your favorite time from pbs.org 🙂
Lori A Gonzalez
can I substitute beef ribs for pork?
Absolutely Lori, go for ribs and enjoy!
Can’t find espazote or the Santa ingredient even though live in San Diego. Also our tomatillos were quite old. So found about 3 and prepped them and added a can of mild green chiles. Can imagine if had all the right stuff would have bee even more flavorful. As above subs turned out very good and will continue to search for correct herbs and better quality tomatillos. Have many Mexican markets here. Even have difficulty finding guajillo chiles. Also when you say he names of the chiles on your show please talk slower. You have a bit of an accent and the names of the chiles are not so clear. Love your recipes. Gracias
Thanks to you for the kind words and so happy you are working your way through these recipes even with limited ingredients 🙂
I made this delicious soup 4 times! So comforting.
I add cheese and lime in my bowl.
Thank you 🤗
So very happy you like it so much Kimberly 😉
Debbie Gencarelli- Chacon
My husband Hector and I love your channel and recently have been making many recipes. My husband is born in Costa Rica spent 8 to teen years in Mexico City. His heart loves Mexico and We love watching your show and I am always wishing I could be with all the locals because it brings him home in a way and you are so warm and loving as we are. I feel like I know you!! We live in NJ and have many Mexican stores here. Tonight we went shopping And decided to make Mole Verde with white beans. We had the most incredible time doing it and the best time eating it. I have included my Facebook post so that you can get an idea of who we are and how much we loved it. Thank you so much for the beautiful way that you introduce people to the Mexican culture. God Bless. Much continued success.
Debbie Gencarelli Chacon.
Thanks so much for sharing Debbie, you guys are incredibly sweet, abrazos!
Oh my, this was so delicious my brother served himself 3 times. I will defiantly make this again.
Hahaha, love your brother Susan!
This was the first dish I’ve made that was authentic and homemade Mexican. AMAZING! So amazing that I had to have the left overs for breakfast. Thank you for sharing your talent with us all.
Thanks to your for the kindness Mandi, un abrazo!
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.
Thanks so much Stewart! I am delighted to know you loved the mole verde. Keep broiling and having fun 🙂
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?
Dry is OK Jenna, just use one teaspoon instead of half a cup, because dried epazote is much more pungent. Enjoy!
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
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!
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.
So glad you guys liked this recipe Lee 😉
Made this and absolutely loved it! I couldn’t find the hoja santa, but was amazing without.
Bravo Holly, so glad you loved this Mole 😉
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.
Thank you so much Morgan, glad you liked my mole 😉
Making this tonight. It looks delicious. I may have to leave out epazote hoja santa leaves.
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!
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!
😀 😀 😀 Adine! Thanks for trying this version of Mole Verde, glad to hear it was a success!
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?
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 🙂
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.
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!
I made this chicken enchiladas with this “mole” its a great recipe for sauce and is good for shrimp as well thank you
It’s a great sauce for so many things…so happy you enjoy it, John.
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.
I like to go to Panam International on 14th St NW, or any of the H Mart or Mega Mart locations, Tiffany.
Thanks Pati! Can’t wait to make this recipe!!
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 !
Go for it, Norma! It might change the color a bit…but it will be delicious.
what if can not find hooja santa what do i use?
You can skip it if you can’t find any fresh or dried hoja santa…enjoy the mole, Ana!
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!
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.
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.
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.
l love your show….im making this tonite
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 ❤️
Hope you love it Christina!
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
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!
Aww thank you so much Martha!
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?
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.
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
If you want to make less, you can cut the recipe in half…but it makes really great leftovers.
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!
Thank you Tony!
Excellent! I used all ingredients and it turned out scrumptious. I added a little shredded cheese too, yum.
How about a green menudo recipes…!
I don’t have one yet…but I will try to work on a recipe soon.
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
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!
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.
Hope you love it, Anne!
Can I put hominy instead of beans and make it kinda like pozole? Love your show by the way and love you!
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/
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!
That’s awesome that you made it vegan! I’m so glad you enjoyed it, and stay warm!
Lisa & Rich
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.
I hope you are staying warm, Lisa and Rich!
Rosè Rebecca Perez Kravagna
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 .
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 😍💜💜💗💗💋
We saw this yesterday on PBS. You’ve inspired us ! We are making this today. It sounds wonderful.
I hope you enjoy it Barb!
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!
If you used dried, use about 1/3 of the amount compared to the fresh.
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.
Hahaha that is awesome! And I look forward to sharing many more trips with you.
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.
Aww thank you so much Eli…and please say thank you to your mom too.
Gracias Paty.este mole se ve delicioso!!!!!;
Thank you for share this recipe…
Mil gracias, Elizabeth!
Where do I find epaxote and Santa leaves?
You can try your local Latin Market, or international food store, or online.
Yum yum yum. Can’t wait to make this
Celia C Garcia
Pueden sustituirse los frijoles blancos por maiz del menudo…o tienen que ser frijoles blancos!!!
Si los puedes substituir, seguro!
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.
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.
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!!
Oh that’s Ponche…and here’s my recipe https://patijinich.com/pati_2020/recipe/ponche-or-my-moms-new-years-warm-fruit-punch/
This looks great!
Other than the white beans, what is the difference between this and chili verde?
This uses more Mexican herbs and has a different combination of ingredients…but they are both great!
We’ll be making this weekend can’t wait !
Thank you Pati for sharing
What is “hoja Santa”?
It is an herb often used in soups and moles…https://patijinich.com/pati_2020/hoja_santa/
attractively photographed, delicious recipe.
Thank you JP!
Ponla en español o donde la encuestro
Vamos a tener todo el sitio en español en un par de semanas….
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!
Mil gracias Victor!
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….
Yay! I hope you enjoy it Stuart.
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!
Here you go…Costillitas sin hueso y frijol blanco
Joyce K Lara
Should the beans be soaked the night before?
No…they don’t need to be soaked.
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.
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.
For this Mole Verde you can add more beans…which are a great veggie substitute.
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!
They are both herbs with a distinct flavor…here’s some more information
Am I correct in assuming that the best substitute for epazote for those of us living in “bolillo-land” would be cilantro?! 😉
Yes…or you can also try to find dried epazote too.
lo voy a preparar y a ver como me sale saludos
How do you cut a head of garlic “lengthwise”?. Do you mean stem to root or across the equator?
Stem to root 🙂
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.
What are good substitutes for the epazote and hola santa leaves?
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.