Verde is prepared in Oaxaca all year round. It is ALWAYS prepared for el Muertos to be placed on altars for tribute.
3.5 lbs tomatillos, husked
3 medium white onions, peeled and quartered
13 cloves garlic, peeled
6 chiles serranos (3 jalapenos, whole)
1-2 T vegetable oil or lard
2 C baby lima beans, cooked with garlic and onion
.5 C fresh masa
2 C beef broth
1 C hierba santa (fresh fennel, chopped)
1 C chopped parsley
1 C chopped epazote
1 C cilantro
.5 white onion chopped
Cover tomatillos, 2 quartered onions,
6 garlic cloves and chiles with water in a large saucepan and cook for approx.
20 min (until tender).
Drain and add .5 raw onion and 4 raw garlic cloves.
Puree in blender or food processor.
Heat oil in a heavy skillet.
Brown .5 sliced onion.
Add pureed mixture.
Salt to taste.
Cook until mixture thickens and renders its fat (about 40 min)
Stir in lima beans.
Dissolve masa in reserved broth and add
Simmer for 30 min.
If the sauce becomes too thick add 1-2 C chicken broth.
Immediately before serving:
Blend the hierba santa, parsley, epazote, cilantro, onion, garlic and salt (to taste) to a paste.
Add to the Mole.