Green Mole (Mole Verde)
| Yield: | 1 Servings |
| Categories: |
| 2 | Pork tenderloins; (about 3 pounds) | |
| 2 | tb | Canola oil; (up to 3) |
| 1 | Onion; stuck with 2 whole cloves | |
| 2 | Garlic cloves | |
| 1 | ts | Salt |
| 1 | Chipotle chile | |
| 1 1/2 | c | Water or chicken broth Salsa |
| 1/2 | c | Pepitas; (raw pumpkin seeds) |
| 1/2 | c | Blanched almonds |
| 1/2 | ts | Cumin seeds |
| 1 | tb | Canola oil |
| 1 | md | Onion; chopped |
| 12 | Tomatillos; husks removed | |
| 3 | Garlic cloves | |
| 2 | Serrano chiles; stemmed (up to 3) | |
| 1 | pn | Ceylon cinnamon or canela; (optional) |
| 1 | ts | Pureed chipotle chile; (up to 2) |
| 2 | c | Chicken broth; or more as needed |
| Salt to taste | ||
| 1/4 | c | Chopped cilantro |
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