Pork mole verde with smashed red potatoes
Mole verde is a pleasantly spicy Mexican sauce made from ground pumpkin seeds and chiles. Look for the Dona Maria brand sold in the Hispanic aisle of supermarkets.
2 lbs. red potatoes
1 1/2 lbs. pork loin
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1/4 cup mole verde paste
1 tomato, diced
Bring pot of salted water to a low boil for potatoes. Wash but do not peel potatoes, cut into quarters and add to water. Cook about 20 minutes or until tender; drain.
Meanwhile, slice pork loin into 1/2-inch-thick slices. Season with kosher salt and freshly cracked pepper. Heat 2 tablespoons vegetable or olive oil over large skillet set over medium-high heat. When oil is hot, add pork slices and sear on both sides. Add mole paste to skillet along with 1 cup hot water. Stir paste until dissolved. Reduce heat and simmer pork, occasionally basting with sauce, about 10 to 15 minutes or until pork is done. Remove from heat and cover.
Warm milk and butter on stove top or in microwave. Add to potatoes and mash until desired texture is reached. Season to taste with salt and pepper.
Top pork with sauce and diced tomato and serve alongside smashed potatoes.
Optional add-ons: Shredded cheddar cheese and garlic for potatoes, roasted pumpkin seeds for mole.