Pork Slices In Mole Verde Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group


 Chopped onion1⁄2 Cup (8 tbs)
 Chopped blanched almonds1⁄4 Cup (4 tbs)
 Vegetable oil2 Tablespoon
 Canned mexican green tomatoes20 Ounce (Two 10 Ounce Can)
 Minced cilantro/1 teaspoon dried coriander1 Tablespoon (Coriander)
 Minced canned green chilies3 Tablespoon
 Chicken stock/2 cups water plus 2 chicken bouillon cubes2 Cup (32 tbs)
 Cooked pork loin roast slices8
 Salt To Taste
 Lettuce leaves4
 Pickled mild chilies3
 Sour cream1⁄2 Cup (8 tbs)


1. Combine onion, almonds, and oil in a saucepan Cook over medium heat until onion is soft.
2. Turn contents of cans of green tomatoes into an electric blender and blend until smooth (or force green tomatoes through a sieve).
3. Add puree to onion mixture and stir in coriander, chilies (to taste), and stock. Bring to boiling, reduce heat, and simmer, uncovered, until reduced to 2 1/2 cups; stir occasionally.
4. Arrange meat in a large skillet, sprinkle with salt to taste, and pour sauce over meat. Cover, bring slowly to boiling, reduce heat, and simmer about 10 minutes, or until thoroughly heated.
5. Arrange sauced meat on a platter. Garnish with lettuce and chilies. Accompany with sour cream.