One of the elements of an authentic mole is the incorporation of ground nuts or seeds. While this green and tangy tomatillo-based sauce isn’t the traditional brick-red sauce based on dried chiles with a touch of dark chocolate, it does have a subtly nutty flavor from roasted and ground pepitas (pumpkin seeds).
Serves 4
Prep: 25 minutes
Slow Cook: 4½ hours (low) or 2¼ hours (high)
Total: 4 hours 35 minutes
½ cup roasted pepitas, plus more for serving
1 can (28 ounces) tomatillos, undrained
1 medium white onion, coarsely chopped
½ cup packed coarsely chopped fresh cilantro, plus more for serving
1 jalapeño, seeded (if desired) and roughly chopped
3 cloves garlic, minced
¾ teaspoon salt
2½ pounds pork loin back ribs, membrane removed (see Tip), cut into 4 portions
¼ teaspoon black pepper
1 tablespoon fresh lime juice
1 package (12 ounces) frozen riced butternut squash
Make the mole verde: In a spice grinder, process the pepitas in batches until finely ground. Transfer to a food processor or blender. Add the tomatillos, onion, cilantro, jalapeño, garlic, and ¼ teaspoon of the salt. Cover and process until smooth.
Lightly season the ribs with the remaining ½ teaspoon salt and the pepper. Place in a 4-quart slow cooker. Pour the mole verde over the ribs.
Cover and cook on low for 4½ to 5 hours or on high for 2¼ to 2½ hours. Remove the ribs from the cooker.
Adjust an oven rack to 4 inches below the broiler. Preheat the broiler. Place the ribs, meaty sides up, in a large baking pan. Broil until browned, about 4 minutes. Cover to keep warm.
Skim the fat from the mole verde sauce and transfer to a medium saucepan. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in the lime juice.
Meanwhile, prepare the butternut squash according to the package directions.
Serve the mole verde sauce with the ribs and butternut squash. Top with additional roasted pepitas and cilantro.
Tip To remove the membrane (silver skin) from the back of the ribs, start at one end of the rack and slide a table knife under the membrane. Lift and loosen the membrane. Use a paper towel to grab the edge of the membrane and pull it off. Or you can ask the butcher to do this for you.