Pork Chops in Mole Verde

Sorry for the presentation, this isn’t the sexiest plate I’ve ever made. This recipe comes from Gran Cocina Latina, except it calls for chicken instead of pork.  I have a freezer full of pork loin chops to eat, hence the substitution. The mole turned out a bit thin, I think because instead of a baguette slice I used a piece of white bread. I may have added too much liquid to the herb puree as well. The original recipe also calls for 4 sprigs of fresh epazote added to the herb blend, but I didn’t have any on hand.

3 to 4 one-inch thick pork chops

6 allspice berries

5 whole cloves

2 teaspoons cumin seeds

2 pounds tomatillos (about 15 large)

4 garlic cloves, roughly chopped

2 jalapenos, seeds

1 baguette slice (1 ounce)

2.5 cups chicken stock

2 chayotes

8 ounces green beans

1 bunch flat-leaf parsley

½ bunch cilantro

3 dried hoja santa leaves

Olive oil

Salt

Heat a skillet over medium heat and add the allspice, cloves, and cumin. Toast for a minute, until fragrant. Grind in a spice grinder.

Remove the tomatillos from their husks, give them a wash and halve them. Add the tomatillos, the jalapenos, the garlic, and the spices from the grinder to a blender. Puree, then pass the mixture through a medium-mesh strainer.

Add 1.5 cups chicken stock and the baguette slice in a bowl. Place in a blender and puree.

Heat a dutch oven over medium and add olive oil. Cook the pork chops for 2 to 3 minutes per side. Remove to a plate.

Add the tomatillo mixture to the dutch oven and cook for 3 minutes on medium. Be careful, as excess oil left in the oven may splash. Add the bread puree, the chayote and green beans. Cook for 5 minutes. Add the pork back in and cook for an additional 15 minutes.

While the pork and veggies cook, place the parsley and cilantro in a blender with ½ cup broth and process into a puree. Place the hoja santa leaves in ¼ cup water for 2 minutes. Puree in a mini-food processor and pass through a small strainer into the herb mixture. Pulse to incorporate.

When the pork and veggies have cooked, pour in the herb mixture. Serve immediately before the color of the sauce darkens. Mexican rice is the go-to side dish here.