Pork Mole Verde Taco Recipe

Name: Pork Mole Verde Taco Recipe
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)

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Pull-apart rib meat and zippy tomatillo sauce make this pork mole verde taco recipe a Mexico City standby.

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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)