Mole Verde

• 1 3/4 pounds tomatillos, husked and 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
• 1/2 cup chopped fresh fennel
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped parsley
• 2 tablespoons crumbled dried epazote (optional)
• About 1/2 cup beef broth
• About 2 pounds baked pork tenderloin, thinly sliced
• Parsley or cilantro sprigs
• Salt and pepper

1. In a 5- to 6-quart pan, combine tomatillos, onions, lima beans, garlic, chilies, and 3 1/2 cups water.
2. Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes. Drain, reserving cooking liquid.
3. Whirl vegetable mixture in a food processor or blender until smooth. (If desired, chill puree and liquid airtight up to 1 day.)
4. Return puree to pan. Cook, uncovered, over medium heat, stirring often, until puree is as thick as catsup, about 15 minutes.
5. With a fork, blend prepared masa with 1 cup reserved cooking liquid; add to puree.
6. Whirl fennel, cilantro, parsley, and epazote with broth in a food processor or blender; add mixture to cooked sauce. Heat just until hot.
7. 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.

onions, frozen lima beans, garlic, serrano chilies, masa, fresh fennel, fresh cilantro, parsley, epazote, beef broth, pork tenderloin, parsley, salt

Taken from www.myrecipes.com/recipe/mole-verde (may not work)