Serves: 4
Total Calories: 780

2-3 pounds wild boar tenderloin, cut crosswise into 2 inch strips, then pounded thin to 1/4 inch thickness
GREEN MOLE
1 1/4 cups raw shelled pumpkin seeds
1 onion cut into quarters
3 cloves garlic
3 green chilies deseeded (serranos or jalapenos)
8 large fresh tomatillos dehusked and washed
2 cups chopped Romaine lettuce
1/4 cup parsley
1/2 cup cilantro
1 teaspoon kosher salt (or 1/2 tsp regular table salt)
1 teaspoon cumin
1/2 teaspoon cinnamon
1/8 teaspoon ground cinnamon
2 tablespoons olive oil
2 cups chicken broth
2 tablespoons honey

Heat a heavy skillet over high heat. Add pumpkin seeds and roast, shaking pan until they turn a lovely golden color and puff. They will make a popping sound as you do this. Remove from pan and set aside 1/4 cup of roasted seeds for garnish. Grind the remaining 1 cup in a food mill or food processor until fine. Set aside. In food processor, make a paste of the onion, garlic, and chilies. Then add tomatillos. Puree. Add lettuce, parsley, and cilantro. Puree. Add spices. Heat 2 Tbsp. olive oil in large heavy pot over medium-high heat. Mix 3/4 cup chicken broth with ground pumpkin seeds. Add to pot and cook about 5 minutes, stirring until liquid is absorbed and seeds turn brown. Add green paste, honey, and remaining 11/4 cups chicken broth. Bring to boil, then reduce heat to low and simmer about 30 minutes. In last 5 minutes, cook wild boar, either by pan-searing in a cast iron skillet over high heat or grilling over high heat (my preference). Cook a total of 3–4 minutes, turning once. Do not overcook. This meat is very tender. Serve topped with ample mole and a sprinkling of roasted pumpkin seeds along with brown rice or corn tortillas and a green salad with avocados.

Nutritional Facts:

Serves: 4
Total Calories: 780
Calories from Fat: 80

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