Paleo Pork Mole Verde (Low Carb, High Protein)

Paleo Pork Mole Verde (Low Carb, High Protein)

For many people, authentic Mexican food is a weakness. Fragrant herbs, warming spices and moist, slow cooked meats make for comfort food meals that delights the senses and warm the soul.

But unfortunately, most Mexican food is bad news when it comes to your health.

Refined flour tortillas and corn chips accompanying most Mexican meals drive blood sugar and insulin levels sky high. And most fried Mexican foods are cooked in corn oil rich in inflammatory omega 6 fats.

The good news is that delicious healthy Mexican recipes DO exist.

Paleo Pork Mole Verde: A Nutritional Powerhouse (+ Crave-Worthy Mexican Taste)

Using protein-packed pastured pork tenderloin and tomatillos (a member of the Solanaceae or nightshade family of veggies and related to tomatoes) we’ve recreated a green mole packed with flavor and nutrients.

Mole – from Nahuatl mōlli for  “sauce” – is the name for a myriad of different types of sauces used in Mexican cuisine. While dozens of moles exist, they all begin with one or more varieties of chili pepper. In our Paleo Pork Mole Verde, we’ve chosen jalapeno, but feel free to use poblano or any variety of pepper you like.

Like it spicy? Research shows that hot peppers boost weight loss, so the hotter the better for your waistline.

The pumpkin seeds in this recipe add great crunch and a powerful source of zinc and cancer-fighting curcurbitacins.

Serve over Paleo Cauliflower Rice and accompany with a quick salad of organic dark greens.

Original

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 h 15 mins

Servings

6

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Ingredients

• 6 medium tomatillos, husked, cored, halved
• 6 cloves organic garlic, peeled
• 1/2 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

Instructions

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.