Mole Verde Recipe – Sunset Magazine

Ingredients

• 1 3/4 pounds tomatillos, husked and rinsed
• 2 onions (3/4 lb. total), quartered
• 1 cup frozen lima beans
• 8 cloves garlic, peeled
• 2 fresh serrano chilies (1 oz. total), stemmed
• 1/4 cup masa
• 1/2 cup chopped fresh fennel
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped parsley
• 2 tablespoons crumbled dried epazote (optional)
• About 1/2 cup beef broth
• About 2 pounds baked pork tenderloin, thinly sliced
• Parsley or cilantro sprigs
• Salt and pepper