Mole Verde with Pork and White Beans

Mole Verde with Pork and White Beans

Mole Verde con Puerco y Frijol Blanco
6 to 8 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: beans, Mexican, Mole, pork, stew, tomatillos, verde
Author:Pati Jinich
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Mole Verde with Pork and White Beans recipe from Pati's Mexican Table Season 6, Episode 7 "The Art of Mole"


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.

115 comments on “Mole Verde with Pork and White Beans

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  1. 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?

  2. 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. 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!

  3. 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

  4. 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. 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!

  5. 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!

  6. 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. 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 🙂

  7. 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. 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!

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

  9. 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!!!

  10. 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 !

  11. 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. 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.

  12. 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. 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.

  13. 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 ❤️

  14. 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

  15. 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!

  16. 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?

    1. 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.

  17. 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

  18. 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!

  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. 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.

  20. 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!

  21. 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.

  22. 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. 😍💜💜💗💗💋💕💕😘

  23. 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 😍💜💜💗💗💋

  24. 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!

  25. 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.

  26. 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.

  27. 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. 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.

  28. 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!!

  29. 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!

  30. 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….

  31. 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!

  32. 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.

  33. 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.

  34. 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!

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

  36. 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. 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.