2 to 5cupsof stockreserved from simmering the pork
1 to 2cans of white beansnavy or cannellini beans, drained
To garnish: chopped white onion and quartered limes
To a large pot, add the pork chunks, garlic, onion, bay leaves, peppercorns, and salt. Top the meat with plenty of water. Bring to a boil over high heat, skim off the foam that forms on top. Then cover the pot and the heat to low. Simmer on low for an hour.
Strain and reserve all the pork stock as it will be used for reconstituting the mole verde powder. Throw out the garlic, onion, bay leaves, and peppercorns. Set the meat aside.
Heat the oil in a pan on medium heat and stir in the mole powder. Cook for a little bit until the mole powder becomes a bit fragrant. Slowly pour in and mix 2 cups the pork stock. It will clumps up a bit but keep stirring until the mole melts and incorporates.
Bring to a quick boil and add the reserved pork chunks and beans. If the sauce thickens too much at any time, add 1 cup of the pork stock at a time (I used 4 cups total). Reduce heat to a low simmer and continue cooking for 25 minutes.
Serve in bowls and garnish with onion and a squeeze of lime.
Pork with Green Mole and White Beans https://cultureatz.com/mexican-mole-sauce-pork-green-mole-verde/