Mole Verde Con Puerco from We Are La Cocina by Isabel Caudillo

Name: Mole Verde Con Puerco from We Are La Cocina by Isabel Caudillo
Ingredients: 2 cups [280 g] raw pumpkin seeds or green pepitas; 1½ cups [30 g] parsley, leaves and tender stems; ¼ cup plus 1 tablespoon [75 ml] vegetable oil; 1 small head romaine lettuce, cut into crosswise slices; ¼ cup [3 g] epazote leaves; 1 cup [20 g] cilantro leaves and tender stems; 1 cup [20 g] radish tops, loosely packed; 1 medium onion, peeled and cut in half; 4 garlic cloves, peeled; 1 pound [455 g] tomatillos, peeled and quartered; 2 to 4 serrano chiles, stemmed 2 to 2½ cups [480 to 600 ml] chicken stock, or store-bought; 2 pounds pork shoulder, untrimmed, cut into 2-inch [5-cm] cubes; Tortillas and rice, for serving; 1 tablespoon kosher salt

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I’m known for this dish now, so I make it every day. Many people think of only red or black mole (and often we get asked if it has chocolate in it). But there are moles from all over Mexico with...

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Ingredients

2 cups [280 g] raw pumpkin seeds or green pepitas
1½ cups [30 g] parsley, leaves and tender stems
¼ cup plus 1 tablespoon [75 ml] vegetable oil
1 small head romaine lettuce, cut into crosswise slices
¼ cup [3 g] epazote leaves
1 cup [20 g] cilantro leaves and tender stems
1 cup [20 g] radish tops, loosely packed
1 medium onion, peeled and cut in half
4 garlic cloves, peeled
1 pound [455 g] tomatillos, peeled and quartered
2 to 4 serrano chiles, stemmed 2 to 2½ cups [480 to 600 ml] chicken stock, or store-bought
2 pounds pork shoulder, untrimmed, cut into 2-inch [5-cm] cubes
Tortillas and rice, for serving
1 tablespoon kosher salt