Mole (rhymes with oles) is a type of Mexican stew. The method for preparing the mole is different from French or European stew-cooking and follows similar methods used in India (See Asian Recipes from India). In making mole, the usual Meixcan seasoning ingredients (chilies, nuts, tomatoes, herbs, spices) are ground to a paste then fried in hot oil for several minutes.

The meat is usually cook separately in liquid. The seasoning mixture is then added to the meat and the two are then simmered together till the meat absorbs all the flavor of the seasonings.

We hope that you enjoy our free Mexican Mole Verde de Cacahuate or Pork with Peanuts in Green Sauce recipe.

Mole Verde de Cacahuate or Pork with Peanuts in Green Sauce - Easy Mexican Recipe For Mexican Main Course

The Pork:

• 3 lbs lean pork loin (cut into bite-sized cubes)
• 1 medium red onion (chopped coarsely)
• 4 cloves garlic (chopped coarsely)
• 1 tbsp salt
  
  The Sauce:
  
• 6 ounces dry-roasted peanuts
• 1 can (16 ounces) Mexican green tomatoes (drained)
• 1/2 cup coriander leaves (chopped)
• 2 tbsp white vinegar (mild)
• 1/2 tsp ground pepper
• 3 fresh chiles jalapenos (seeded)
• 5 cloves garlic (quartered)
• 2 1/2 cups (broth reserved from the pork)
• 2 tbsp peanut oil
• 1 onion (thinly sliced)
• salt to taste

• In a saucepan, place pork, onion, garlic and cover with water
• Add 1 tbsp salt
• Bring to a boil, reduce to simmer
• Cook for 30 mins or till tender
• Remove pork, reserve broth & set aside
• Process peanuts, green tomatoes, coriander, pepper, chilies and garlic till smooth
• Add a little pork broth if necessary
• Heat oil in a pan, saute onions till slightly wilter
• Add pork and cook till onions are golden brown, stirring all the time so sauce does not stick
• Add 2 cups of broth, a little at a time
• Taste for seasoning
• Simmer for 15 mins
• Sauce should have the consistency of heavy cream, if too thick, add remaining 1/2 cup of broth

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