Pork Loin With Mole Verde | Experience Life
Serve this traditional piquant dish over brown rice or with sprouted tortillas.
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Cooking tools:
- Blender
- Baking sheet
- Oven
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Instant-read thermometer
- Spoon
Ingredients
- 1 tsp. plus 1 tbs. extra-virgin olive oil
- 1 medium onion, roughly chopped
- 6 tomatillos, husked, halved, and cored
- 4 cloves garlic, peeled
- 1 to 2 jalapeño peppers, halved
- 1/2 cup raw shelled pumpkin seeds, plus 1/4 cup for garnish
- 1 tsp. whole cumin seeds
- 1/2 tsp. dried oregano
- 1 cup coarsely chopped cilantro, plus 1/2 cup for garnish
- 1/2 tsp. salt, or to taste
- 1 pound pork loin roast, cubed
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