Pork Mole Verde Taco Recipe | Saveur

Ingredients

• 2 lb. pork ribs, cut into individual ribs
• 2 bay leaves
• 2 medium yellow onions, divided, one stuck with 2 whole cloves, one quartered
• Kosher salt
• 4 medium tomatillos (5 oz.), husked
• 6 cups packed coarsely chopped romaine lettuce (8 oz.)
• 2 cups loosely packed radish greens (4 oz.)
• 1 cup coarsely chopped cilantro
• 1 cup loosely packed fresh epazote leaves (or ½ cup thawed and squeezed-dry frozen)
• 1 cup lightly toasted pumpkin seeds
• 1 tsp. sugar
• ½ tsp. freshly ground black pepper
• ½ tsp. ground cumin
• 2–3 jalapeño or serrano chiles, stemmed, unseeded, and coarsely chopped
• 2 garlic cloves
• 1 fresh hoja santa leaf, torn (or substitute 1 dried leaf, crumbled)
• 2 Tbsp. vegetable oil or lard
• Warm corn tortillas, for serving
• Thinly sliced radishes, torn cilantro, and finely chopped onion, for garnish (optional)