Oaxacan Green Mole with Pork and Pumpkin Seeds
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Ingredients
- 700 g diced pork shoulder
- 400 g tinned tomatillos
- 80 g pumpkin seeds
- 30 g fresh coriander
- 100 g baby spinach
- 1 onion
- 2 garlic cloves
- 2 fresh green chillies
- 400 ml chicken stock
Nutrition (per serving)
- Calories
- 545 kcal
- Protein
- 40.4 g
- Carbohydrate
- 9.5 g
- of which sugars
- 6 g
- Fat
- 38.7 g
- of which saturates
- 11.8 g
- Fibre
- 4.4 g
- Salt
- 1.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced pork shoulder in a large pan, then set aside.
- 2
Toast the pumpkin seeds in the same pan for 2 minutes until they pop, then blend with the tinned tomatillos, onion, garlic cloves and fresh green chillies until smooth.
- 3
Return the pork to the pan with the blended sauce and chicken stock, cover and simmer for 40 minutes until the pork is cooked through and tender.
- 4
Blend the fresh coriander and baby spinach with a little of the hot sauce, then stir back into the pan.
- 5
Simmer for a further 5 minutes and serve the green mole hot.
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