Green Mole with Pork

A Culinary Journey to Oaxaca: My Green Mole Adventure

As a busy professional woman, finding time to cook elaborate meals can be a challenge. But sometimes, the craving for something truly special outweighs the time constraints. That's when I discovered the magic of Oaxacan cuisine, and specifically, this incredible Green Mole with Pork. I stumbled upon this recipe while researching authentic Mexican cooking; I was immediately captivated by its fresh, herbaceous notes and the promise of a flavour profile far beyond the usual Tex-Mex fare. The idea of a green mole, light and vibrant, appealed to my desire for something both comforting and sophisticated.

The preparation, while detailed, is not overly complicated. What initially seemed daunting, quickly transformed into a satisfying process of careful layering of flavours. The initial simmering of the pork loin, infused with simple peppercorns and garlic, set the stage for a rich and flavourful foundation. The blending of spices and herbs, the careful thickening of the sauce with masa – each step felt like a small act of culinary creation. The final touch, the vibrant green purée of epazote, hoja santa, and parsley, was like adding a splash of sunshine to the already delicious dish. The result? A symphony of earthy, spicy, and herbaceous notes that danced on my palate. This mole is unlike anything I’ve ever tasted. The pork, tender and succulent, absorbed the incredible richness of the sauce.

More than just a meal, this Green Mole with Pork became a small escape, a journey into the heart of Oaxacan culinary traditions. The attention to detail, the emphasis on fresh, high-quality ingredients, and the beautiful balance of flavors – all of these spoke to a level of culinary artistry that I found deeply inspiring. This isn’t just a recipe; it’s an experience. It’s the kind of recipe that slows you down, makes you appreciate the process, and rewards you with a meal that is truly extraordinary.

I highly recommend making this dish. It's a perfect centerpiece for a dinner party or a special occasion – or for a simple, special Tuesday night, as it was for me. It’s a testament to the power of authentic ingredients and careful preparation, a journey into a culture, and a culinary masterpiece that will leave you feeling both satisfied and inspired. So, take your time, embrace the process, and let the flavors of Oaxaca transport you to a place of culinary delight.

Step-by-step

• Choose a deep saucepan or Dutch oven large enough to hold the meat comfortably. Place the tied pork loin and bones in it along with the peppercorns, salt, and 4 of the garlic cloves. Add enough cold water to cover by 1 inch (at least 7 cups). Bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, for 1 hour, or until a meat thermometer inserted into the center reads 120° F. (Do not worry about the low temperature. The meat will cook more thoroughly in reheating.) Remove the meat and bones from the cooking stock and set aside. Strain the stock; you should have about 6 cups.
• Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, thyme, marjoram, the remaining 5 garlic cloves, and 1/2 cup of the strained stock. Process until smoothly puréed (about 2 minutes on high).
• Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.
• Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to the simmer.
• Cook, uncovered, over low heat for 10 minutes, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.
• Untie the cooked pork and carve into serving pieces. Carve the bones into separate rib sections.
• Place the parsley, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée.
• Add the cooked beans to the masa-thickened sauce and let return to a simmer. Return the carved meat and bones to the pot along with the puréed herbs. Taste and add more salt if desired. Cook until just heated through, 4 to 5 minutes. Give each person a piece or two of rib bone along with the meat and sauce. Serve immediately.