Mole Verde with Pork and White Beans

Name: Mole Verde with Pork and White Beans
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 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); 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)

Mole Verde con Puerco y Frijol Blanco

Recipe Yield

6 to 8 servings

Cooking time

2 hours

Rate this recipe

3.84 from 6 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

146comments inMole Verde with Pork and White Beans

Christina

Feb 23

Pati can you use boneless pork butt or shoulder, I’m having a difficult time finding boneless pork ribs. thank you.

1. Pati Jinich
  
  Feb 29
  
  Absolutely Christina, you can also use pork loin if that is what is available!
  
David

Nov 26

Im making this today after binging your show for the 15th time. You said that mole gets better with time, so I started it this morning and I am letting it simmer all day in the Crockpot. Thanks for the inspiration and elevating my role in the house to official Sunday cook!

1. Pati Jinich
  
  Nov 27
  
  Yay, thanks so much David, I am pretty sure you are going to love this mole, and congrats for your new Sunday “job”, haha!
  
Anonymous

Sep 29

Oh, my goodness, Pati!!!
I made this Mole Verde with Pork and Navy Beans tonight and it was f-a-b-u-l-o-u-s !!!!! I couldn’t even wait for my husband to get home from work to enjoy it with him. I just had to eat it as soon as it was ready. I couldn’t find the epazote nor the hoja santa at my grocery store, so I substituted cilantro. It was time consuming, but totally worth it.
Thank you so much and keep posting your recipes.
Mmmmmmm,
Maria

1. Pati Jinich
  
  Oct 10
  
  Very happy to hear this recipe was a success, yay!
  
Sandra D.

Jul 08

I’m making it this weekend. I finally have all the ingredients. I had to join a local Facebook group of “Oaxaqueños” living in California and ask if anyone living in my area had Hoja Santa or Hierva Santa and a lady who happens to live in my city offered some!. I bought some epazote seeds online and now I have a little plant which I will be using also for Chilaquiles Rojos and Esquites . Pati, I love the format of your show, especially when you travel to Mexico. Thank you for sharing all those yummy recipes.

1. Pati Jinich
  
  Nov 09
  
  Thanks so much for your sweet message Sandra, so happy to hear you have been enjoying the show! Un abrazo grande.
  
Don

Feb 18

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.

1. Pati Jinich
  
  Mar 03
  
  I’m on the “mas picante” side as well, enjoy it Don!
  
Brandi

Jan 13

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!

1. Pati Jinich
  
  Jan 29
  
  This is so sweet of you Brandi, gracias!
  
Tere

Oct 17

Mole doesn’t fit this but salsa verde most deffinately. Looks yummy, will try it. 🙂

1. Pati Jinich
  
  Oct 28
  
  Hope you will enjoy it Tere!
  
  1. Zachariah
    
    Dec 08
    
    I love you patti
    
Tim H. "Rooster" Wooster Ohio

Oct 09

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?

1. Pati Jinich
  
  Oct 24
  
  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

Sep 07

can I substitute beef ribs for pork?

1. Pati Jinich
  
  Sep 11
  
  Absolutely Lori, go for ribs and enjoy!
  
Anonymous

Jul 15

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

1. Pati Jinich
  
  Aug 16
  
  Thanks to you for the kind words and so happy you are working your way through these recipes even with limited ingredients 🙂
  
Kimberly

Feb 25

I made this delicious soup 4 times! So comforting.
I add cheese and lime in my bowl.
Thank you 🤗

1. Pati Jinich
  
  Feb 26
  
  So very happy you like it so much Kimberly 😉
  
Debbie Gencarelli- Chacon

Oct 30

Hello Pati!

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.

Love

Debbie Gencarelli Chacon.

https://www.facebook.com/1585523583/posts/10224124532892821/?d=n

1. Pati Jinich
  
  Jan 04
  
  Thanks so much for sharing Debbie, you guys are incredibly sweet, abrazos!
  
Susan R

Sep 30

Oh my, this was so delicious my brother served himself 3 times. I will defiantly make this again.

1. Pati Jinich
  
  Oct 05
  
  Hahaha, love your brother Susan!
  
Mandi

Sep 25

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.

1. Pati Jinich
  
  Oct 05
  
  Thanks to your for the kindness Mandi, un abrazo!
  
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 🙂
  
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!
  
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!
  
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 😉
  
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 😉
  
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 😉
  
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!
  
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!
  
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 🙂
  
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!
  
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.
  
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!!
    
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.
  
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!
  
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.
  
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.
  
cdrobles

Mar 17

l love your show….im making this tonite

1. Pati Jinich
  
  Mar 18
  
  Thank you!
  
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!
  
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
  
  🤣
  
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!
  
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.
  
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.
  
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!
  
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!
  
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.
  
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!
      
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 http://patijinich.com/pati_2020/recipe/you_know_you_want_it_green_pozole/
  
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!
  
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!
  
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!!
  
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 😍💜💜💗💗💋

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!
  
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.
  
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.
  
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.
  
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!
  
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.
  
Dawn

Oct 20

Yum yum yum. Can’t wait to make this

1. Pati
  
  Oct 23
  
  Yay!
  
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!
  
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.
  
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!!

1. Pati
  
  Nov 03
  
  Oh that’s Ponche…and here’s my recipe http://patijinich.com/pati_2020/recipe/ponche-or-my-moms-new-years-warm-fruit-punch/
  
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!
  
Jojo Jardine

Oct 20

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

1. Pati
  
  Oct 20
  
  Super!
  
Anne Ramberansingh

Oct 20

What is “hoja Santa”?

1. Pati
  
  Oct 20
  
  It is an herb often used in soups and moles…http://patijinich.com/pati_2020/hoja_santa/
  
jp

Oct 20

attractively photographed, delicious recipe.

1. Pati
  
  Oct 20
  
  Thank you JP!
  
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….
  
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!
  
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.
  
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
  
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.
  
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.

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.
  
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
  http://patijinich.com/pati_2020/epazote/
  http://patijinich.com/pati_2020/hoja_santa/
  
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.
  
acela diaz

Oct 19

lo voy a preparar y a ver como me sale saludos

1. Pati
  
  Oct 25
  
  Super!
  
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 🙂
  
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!
  
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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