Oaxacan green mole with pork and white beans (Mole verde Oaxaqueño con puerco y frijol blanco) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 308) by Pati Jinich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork butt for country-style pork ribs.

  • KarinaFrancis on April 02, 2026

    This was so good!! I had to make some subs, canned tomatillos (fresh ones are impossible to find here) and don't know if that impacted the taste, but we loved the fresh, zesty flavours. I also cheated by using 2 tins of cannellini beans. I'd definitely make it again, not sure I would change anything.

  • Lucylew on October 27, 2023

    Made using baby back ribs with zero regrets. Used Rancho Gordo cassoulet beans, two ginormous jalapeños and a dried hoja Santa leaf. I have never tasted anything like this delicious stew! I am definitely in love.

  • lkgrover on June 11, 2023

    Delicious pork stew with white beans & tomatillos. I did not use hoja santa (because I couldn't find it). Garnished with radishes, lime juice & Mexican crema.

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