Mole Verde

Ingredients

• 0.5 cup beef broth 
• 6 servings cilantro sprigs 
• 0.5 cup fennel bulb fresh chopped
• 0.5 cup cilantro leaves fresh chopped
• 8 cloves garlic peeled
• 1 cup lima beans *soaked overnight frozen
• 0.3 cup masa 
• 2  onions quartered ()
• 0.5 cup parsley chopped
• 2 pounds baked pork tenderloin thinly sliced
• 6 servings salt and pepper 
• 2  serrano chilies fresh stemmed (1 oz. total)
• 1.8 pounds tomatillos husked rinsed

Equipment

• food processor
• frying pan
• ladle
• blender

Directions

1. In a 5- to 6-quart pan, combine tomatillos, onions, lima beans, garlic, chilies, and 3 1/2 cups water.
2. Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes.
3. Drain, reserving cooking liquid.
4. Whirl vegetable mixture in a food processor or blender until smooth. (If desired, chill pure and liquid airtight up to 1 day.)
5. Return pure to pan. Cook, uncovered, over medium heat, stirring often, until pure is as thick as catsup, about 15 minutes.
6. With a fork, blend prepared masa with 1 cup reserved cooking liquid; add to pure.
7. Whirl fennel, cilantro, parsley, and epazote with broth in a food processor or blender; add mixture to cooked sauce.
8. Heat just until hot.
9. Ladle 3/4 cup sauce onto each dinner plate; lay pork slices in sauce and garnish with parsley. Season with salt and pepper to taste. Accompany with remaining sauce.