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Recipe Detail Page
Mole Verde Pork Chops
Holiday 2017
1. Season 4 boneless pork loin chops, 8 oz (250 g) each, with salt and pepper. Heat 2 tbsp (30 mL) vegetable oil in a large nonstick frying pan over high heat. Sear pork until nicely browned but still rare inside, about 3 minutes per side. Transfer pork to plate. Reduce heat to medium-low. Add ½ cup (125 mL) chicken stock or water. Stir in 2 cups (500 mL) Mole Verde. Return pork to pan and cover. Cook, turning occasionally, until pork is medium, 5 to 7 minutes. (An instant-read thermometer inserted horizontally into centres will read 130°F (54°C). Transfer pork to serving platter. Keep sauce warm over low heat. Rest pork 5 minutes, top with sauce, and sprinkle with toasted sesame seeds, if desired.
Serves 4
Makes 4 cups (1 L)
Mole Verde
Green mole will splatter during the initial cooking stage, so use a deep pot and consider buying a splatter screen—it comes in handy for tomato sauce, as well. Otherwise, hold a lid over the pot like a shield and protect your stovetop with baking sheets.
1 cup (250 mL) raw pumpkin seeds
¾ lb (375 g) tomatillos, husked, washed, quartered
1 small onion, chopped
3 cloves garlic, chopped
2 jalapeño peppers, seeded, chopped
2½ cups (625 mL) low-sodium chicken stock, divided
1 cup (250 mL) cilantro leaves, packed
3 outer romaine lettuce leaves (or 5 inner), chopped
1 tbsp (15 mL) vegetable oil
½ tsp (2 mL) ground cumin
Pinch ground cloves
Salt and freshly ground pepper to taste
1. In a medium frying pan over medium heat, toast pumpkin seeds, stirring often, until lightly browned and starting to pop, 5 to 6 minutes. Transfer to a plate to cool.
2. Place cooled pumpkin seeds in a blender and process until finely ground. Add tomatillos, onion, garlic, jalapeños and 1 cup (250 mL) chicken stock. Blend until smooth. Add cilantro and lettuce. Blend until smooth, stopping once or twice to push down greens.
3. In a large pot, combine oil, cumin, cloves and pumpkin seed mixture. Place over medium heat. When the mixture starts bubbling, cover pot with splatter screen or hold a lid over pot like a shield. Adjust heat to maintain gentle simmer. Cook, stirring often, until it’s as thick as hot cereal, 12 to 15 minutes. Stir in remaining 1½ cups (375 mL) chicken stock. Simmer, stirring occasionally, 10 minutes. Remove from heat. Season with salt and pepper. Cool completely.
4. Divide between two 3-cup (750-mL) containers. Cover and label with date. Refrigerate up to 3 days or freeze up to 6 months.
Makes 4 cups (1 L)
