Paleo Pork Mole Verde (Low Carb, High Protein) Recipe
Prep time
Cook time
Total time
Serves: 6
  • 6 medium tomatillos, husked, cored, halved
  • 6 cloves organic garlic, peeled
  • ½ cup raw pumpkin seeds
  • 1 tsp. cumin seeds
  • 1 cup organic cilantro
  • 1 Tbsp. virgin coconut oil
  • 2 tsp. dried organic oregano
  • 1 lbs pastured pork tenderloin
  • 1 medium organic onion, chopped
  • 1 whole organic jalapeno, halved
  1. Preheat oven to 425 degrees F. Grease a baking sheet. Place tomatillos, onion, jalapeno and garlic on baking sheet and roast 25 minutes. Remove from oven and set aside.
  2. Place a enameled cast iron skillet over medium heat. Add the cumin and pumpkin seeds to the skillet and toast, shaking the pan periodically, for 5 minutes. Pour toasted seeds over roasted vegetables and stir to combine. Stir in ½ cup chopped cilantro and oregano.
  3. Return pan to heat and add coconut oil. When shimmering, add the pork chunks, keeping space between each piece to ensure a good sear (crowding will cause pork to steam). Sear pork chunks on both sides, transfer to a plate. Continue with remaining pork in batches.
  4. Return seared pork to pan and top with vegetable mixture. Cook over medium-low heat until pork is cooked through (145 degrees F). Season with high quality sea salt and freshly ground black pepper
  5. Serve with remaining cilantro.
Recipe by Healing Gourmet at