Pull-apart rib meat and zippy tomatillo sauce make this pork mole verde recipe a Mexico City taquería standby.
1 cup coarsely chopped cilantro’s pork green mole taco recipe has been a rigorously guarded secret since the Mexico City restaurant opened in 1947, but my version—fusing several recipes including Rick Bayless’ and’s—is a close approximation.
Mole verde has several regional variations: Puebla has a dish called pepián that doesn’t contain as many herbs as this sauce, which is closer to the Oaxacan recipe with its complex alchemy of green herbs and pumpkin seeds. It gets its distinctive spearmint-like aroma from hoja santa , for which there is no substitute; if you can’t find it, simply leave it out. An equal quantity of bone-in skinless chicken thighs can be used instead of pork, and a satisfying plant-based version can be made with roasted cauliflower and a rich vegetable stock. Any type of pork ribs will work.1 cup coarsely chopped cilantroTo a large pot, add the ribs, bay leaves, the onion stuck with cloves, 2 teaspoons of salt, and enough water to cover by 1 inch. Bring to a boil, then turn the heat to medium-low and simmer, partially covered and skimming off any foam that rises to the surface, until the meat pulls easily from the bones, 1½–2 hours. Using tongs, transfer the ribs to a bowl and set aside to cool. Through a fine-mesh sieve set over a separate bowl, strain the broth, discarding the solids, and set aside.When the ribs are cool enough to handle, pull the meat from the bones, discarding the bones and any excess fat. Slice or pull the meat into bite-size pieces and set aside. Wipe out the pot and return it to the stove.Fill the pot halfway with water and bring to a boil. Add the tomatillos and cook until softened slightly, 3–4 minutes. Strain and transfer to a blender along with 1 cup of the reserved broth. Blend to a coarse purée, then transfer to a medium bowl.In the empty blender, purée the lettuce, radish greens, cilantro, epazote, pumpkin seeds, sugar, black pepper, cumin, chiles, garlic, hoja santa, quartered onion, and 1 cup of the reserved broth, then add it to the tomatillo mixture. To the empty pot, add the oil and turn the heat to medium. When it’s hot and shimmering, add the sauce and simmer, stirring frequently, until thick and concentrated in flavor, 10–15 minutes. Season to taste with salt. Add the reserved pork and stir to coat. Serve hot with tortillas on the side. Garnish with the radishes, cilantro, and onion if desired.
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