Try this recipe for tender pork cooked in a beautiful, fresh green mole, ingeniously coloured by the pumpkin seeds, vegetables, green chillies and herbs. Serve with Mexican rice and corn tortillas.
- 1 kg pork leg meat, cut into 2 cm cubes
- 1 bay leaf
- ½ small onion
- 3 tbsp sesame seeds
- 50 g almonds
- 100 g pumpkin seeds
- 15 spring onions, roughly chopped
- 1 garlic clove
- 400 g tin tomatillos (Mexican tomatoes)
- 1 large green capsicum, seeded and roughly chopped
- 2 hot green chillies
- 1 bunch coriander, roughly chopped
- ground cumin
- olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the pork in a saucepan with the bay leaf, onion and salt. Cover with water and bring to the boil, then simmer until tender (approximately 1 hour).
Toast the sesame seeds in a dry frying pan until golden. Remove from the pan and repeat with the almonds and then the pumpkin seeds. Puree the seeds and nuts in a blender with a little water from the pork. Set aside.
Put the spring onions, garlic, tomatillos, capsicum, chilli and coriander in the blender with cumin, salt and pepper to taste. Add 2 cups of water from the pork and puree to a bright green sauce.
Heat a little oil in a saucepan and fry the seed and nut mixture for a few minutes. Add the green sauce and simmer for 5 minutes. Add the cooked pork and simmer for a few more minutes.