Green Pork Spine Mole

Green Pork Spine Mole 🥣🌿

Grandma’s Traditional Recipe

A traditional Mexican dish made with tender pork spine simmered until it falls off the bone, then coated in a rich, aromatic green mole sauce. Toasted pumpkin seeds give the sauce its signature creamy texture and distinctive flavor.

Serves: 6

Ingredients

For the Pork Spine

  • 1 kg (2.2 lb) pork spine, cut into pieces
  • Enough water to cover
  • 1 piece of onion
  • 1 garlic clove
  • Salt, to taste

For the Green Mole Sauce

  • 500 g (1 lb) tomatillos, husked and rinsed
  • 2 serrano peppers, or to taste
  • 2 cups fresh cilantro leaves
  • 1 cup fresh spinach leaves
  • ½ cup fresh parsley leaves
  • ¼ onion
  • 2 garlic cloves
  • 1 cup toasted pumpkin seeds (pepitas)
  • 2 tablespoons toasted sesame seeds
  • 4 cups reserved pork cooking broth
  • 2 tablespoons lard or vegetable oil
  • Salt, to taste

Instructions

1. Cook the Pork Spine

Place the pork spine in a large pot and cover with water. Add the onion, garlic clove, and salt to taste.

Bring to a gentle boil, then reduce the heat to medium and cook for about 1½ hours, or until the meat is very tender and easily pulls away from the bones.

Remove the pork from the broth and reserve about 4 cups of the cooking liquid.

2. Cook the Tomatillos and Peppers

Place the tomatillos and serrano peppers in a saucepan with enough water to cover.

Bring to a boil and cook for about 5 minutes, just until the tomatillos soften and change color slightly. Avoid overcooking, as this can make the sauce bitter.

3. Prepare the Green Mole Sauce

Place the following ingredients in a blender:

  • Cooked tomatillos
  • Serrano peppers
  • Cilantro
  • Spinach
  • Parsley
  • Onion
  • Garlic
  • Toasted pumpkin seeds
  • Toasted sesame seeds

Add 1 to 2 cups of the reserved broth and blend until the sauce is smooth, thick, and creamy.

4. Fry the Mole

Heat the lard or oil in a large pot or Dutch oven over medium heat.

Carefully pour in the green sauce and cook for about 10 minutes, stirring constantly to prevent it from sticking to the bottom of the pot.

5. Add the Pork

Return the cooked pork spine pieces to the pot.

Gradually add the remaining reserved broth until the sauce reaches a rich, creamy consistency while remaining thick enough to coat the meat.

6. Finish Cooking

Simmer over medium-low heat for 20 more minutes, stirring occasionally.

Taste and adjust the seasoning with salt if needed. The mole should be thick, well blended, and completely coat the pork.

Serve piping hot.

Serve With

  • Mexican white rice or red rice
  • Simmered pinto or black beans
  • Freshly made corn tortillas

Tip

Toast the pumpkin seeds and sesame seeds over low heat, stirring constantly until they are lightly golden and fragrant. Be careful not to burn them, as burnt seeds can give the green mole a bitter flavor.

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