Mexican Recipes from www.EagleKnights.com

Mole Verde

   1 3/4  pounds    tomatillos -- husked & 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 harina
     1/2  cup          chopped fresh fennel
     1/2  cup          chopped fresh cilantro
     1/2  cup          chopped parsley
   2 tablespoons    crumbled dried epazote -- optional
     1/2  cup          beef broth -- approximately
   2      pounds       baked pork tenderloin -- thinly sliced
                            parsley or cilantro sprigs
                            salt and pepper

In a 5 - 6 qt pan combine tomatillos, onions, lima beans, garlic, chilies and 3 1/2 cups water.  Bring to a boil over high heat; reduce heat, cover and simmer til vegetables are tender when pierced, about 20 mins.  Drain, reserving cooking liquid.  Whirl vegetable mixture in a food processor or blender till smooth.  (If desired, chill puree and liquid airtight up to 1 day.)  Return puree to pan.  Cook, uncovered, over medium heat, stirring often, till puree is as thick as catsup,
about 15 mins.

With a fork blend prepared masa with 1 cup reserved cooking liquid; add to puree.   Whirl fennel, cilantro, parsley and epazote with broth in a food processor or blender; add mixture to cooked sauce.  Heat just till hot.

Ladle 3/4 cup sauce onto each dinner plate; lay pork slices in sauce and garnish with parsley.  Season with salt and pepper to taste.  Accompany with remaining sauce.

           From Sunset Magazine