Herbaceous Mole Verde with Pork Shoulder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant green Oaxacan mole verde sauce rich with pumpkin seeds and fresh herbs, slow-cooked with tender pork shoulder for a bright and hearty dish. This mexican-inspired pork ready in about 155 minutes pairs pork shoulder, cut into 2-inch cubes, medium tomatillos, husked and rinsed, pumpkin seeds (pepitas), toasted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 130 min Serves 6 Mexican cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Season 2 lbs pork shoulder cubes with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large oven-safe pot over medium-high heat and brown the pork in batches for 3-4 minutes per side until golden. Remove pork and set aside.
  2. Step 2: Add 1 medium chopped white onion and 3 minced garlic cloves to the pot, sauté for 4-5 minutes until translucent and fragrant.
  3. Step 3: Meanwhile, bring a pot of water to boil and blanch 8 medium husked and rinsed tomatillos for 5 minutes until softened, then drain.
  4. Step 4: In a blender, combine blanched tomatillos, 1/2 cup toasted pumpkin seeds, 1 cup packed fresh cilantro, 1/2 cup packed fresh parsley, 1/4 cup fresh epazote leaves (if using), 1 seeded jalapeño pepper, and 1 cup chicken broth. Blend until smooth.
  5. Step 5: Pour the blended mole verde sauce into the pot with onions and garlic, add the browned pork back into the pot, and add remaining 2 cups chicken broth. Stir to combine and bring to a simmer.
  6. Step 6: Cover the pot with a lid and transfer to the preheated oven. Cook for 2 hours until the pork is tender and the sauce thickens.
  7. Step 7: Remove from oven, stir in 2 tbsp lime juice and remaining 1 tsp salt and 1/2 tsp black pepper. Serve hot with rice or warm tortillas.

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Frequently asked questions

How long does Herbaceous Mole Verde with Pork Shoulder take to make?

Total time is about 155 minutes (25 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herbaceous Mole Verde with Pork Shoulder?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep packed fresh cilantro from drying out.

Can I substitute ingredients in Herbaceous Mole Verde with Pork Shoulder?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herbaceous Mole Verde with Pork Shoulder for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herbaceous Mole Verde with Pork Shoulder?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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