Pork Carnitas with Green Mole and Mashed Potatoes is a beautiful dish that blends traditional Mexican flavors with comforting elements. This dish combines tender, juicy pork carnitas, rich green mole sauce, creamy mashed potatoes, crumbled queso fresco, and fresh cilantro. Each component is thoughtfully prepared, creating a hearty meal with vibrant flavors.

The star of this dish is the pork carnitas, pork shoulder that is seasoned and slow-cooked to perfection. The pork is first seared to develop a rich, caramelized crust, then braised in a flavorful mix of freshly squeezed orange juice, chicken broth, lime and lemon juices, garlic, and aromatic spices such as ground cumin and chili powder. Adding a dried chipotle pepper imparts a subtle smoky heat, while oregano sprigs and a bay leaf enhance the depth of flavor. The carnitas are simmered for several hours, making the meat tender and succulent. After braising, the pork is finished in a hot oven to achieve a crispy, golden exterior, contrasting the tender meat inside.

The green mole sauce, or mole verde, is another highlight of this dish. Mole is a traditional Mexican sauce known for its complex flavors and labor-intensive preparation. Green mole is made from a base of tomatillos, green chiles, and various spices and herbs, creating a bright, tangy, and slightly spicy sauce. The mole powder used in this recipe was purchased from a market in Xochimilco, a vibrant area outside of Mexico City known for its traditional floating gardens and bustling marketplaces. Markets like the one in Xochimilco are treasure troves for authentic ingredients, offering a variety of mole powders that are difficult to find elsewhere. For those who don’t have the opportunity to visit such markets, green mole powder can sometimes be found in specialty Mexican grocery stores or online retailers specializing in authentic Mexican ingredients.

Where can I find mole powder?

If you’re in the US, you can find mole powder at specialty Mexican grocery stores, Hispanic supermarkets like Fiesta Mart and Vallarta Supermarkets, or online retailers such MexGrocer.com. Additionally, larger supermarkets often carry mole powder in their international food sections.

The creamy mashed potatoes serve as a perfect base for this dish. Yellow potatoes are cooked until tender and then mashed with butter and milk to create a smooth, rich texture. The mashed potatoes provide a comforting, neutral backdrop that allows the bold flavors of the pork carnitas and green mole to shine.

To assemble, a generous portion of mashed potatoes is spread on the plate, followed by a heaping mound of crispy pork carnitas. The green mole sauce is drizzled over the top, infusing every bite with its vibrant, tangy flavor. The dish is finished with a sprinkling of crumbled queso fresco, a mild and creamy Mexican cheese that adds a touch of saltiness and creaminess. Freshly chopped cilantro is scattered over the top, adding freshness and color. Lime wedges are served on the side, offering an optional squeeze of citrus to enhance the dish’s flavors even further.

Pork Carnitas with Green Mole and Mashed Potatoes is a celebration of Mexican culinary traditions, brought together in a dish that is both comforting and sophisticated. The combination of tender, flavorful pork, creamy potatoes, and vibrant green mole creates a harmonious balance of textures and tastes.

This dish is perfect for a special dinner, offering a taste of Mexico’s rich culinary heritage with every bite. Whether you’ve sourced your mole powder from a local market in Xochimilco or purchased it from a specialty store, the authentic flavors of this dish are sure to impress and satisfy.

Pork Carnitas with Green Mole and Mashed Potatoes

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: MexicanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

Pork Carnitas with Green Mole and Mashed Potatoes features tender, slow-cooked pork shoulder seasoned with citrus, spices, oregano, bay leaf, and dried chipotle pepper. Served over creamy mashed potatoes and topped with green mole sauce, queso fresco, and fresh cilantro, it offers a rich and authentic Mexican flavor experience.

Ingredients

For the Pork Carnitas
3 pound pork shoulder, cut into chunks
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
1 large onion, chopped
3 cloves of garlic, minced
1 lime, juiced
1 lemon, juiced
1 dried chipotle pepper
1 1/2 cups orange juice, freshly squeezed
1 1/2 cups chicken broth
1 tablespoon ground cumin
1 tablespoon chili powder
1 bay leaf
3 sprigs of oregano
For the Green Mole
1/2 cup green mole powder
2 cups chicken broth
1 tablespoon extra virgin olive oil
For the Mashed Potatoes
2 pounds yellow potatoes, peeled and cubed
4 tablespoons butter
1/2 cup milk
to taste, salt and ground black pepper
For Assembly
1/2 cup queso fresco, crumbled
1/4 cup cilantro, freshly chopped
lime wedges

Directions

Prepare the Pork Carnitas:
Preheat your oven to 250°F (120°C).

Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Season the pork chunks with salt and ground black pepper. Sear the pork in batches until browned on all sides, 5-7 minutes. Remove and set aside.

Add the chopped onion and minced garlic to the same pot. Sauté until softened and fragrant, 2-3 minutes. Stir in the ground cumin and chili powder to bring out the flavors, cooking for 1 minutes. Return the seared pork to the pot. Add the lime juice, lemon juice, freshly squeezed orange juice, chicken broth, bay leaf, and oregano sprigs.

Bring to a boil, then cover and transfer to the preheated oven. Cook for 6 hours, until the pork is tender. Remove the pork from the dutch oven and transfer to a baking sheet. Turn the oven temperature to 425°F (218°C) and roast the pork for 15-20 minutes until it crisps up to your liking.
Prepare the Green Mole:
Heat the extra virgin olive oil over medium heat in a small saucepan. Add the green mole powder and stir continuously for 2-3 minutes to toast the spices and bring out their flavor. Gradually add the chicken broth while stirring to prevent lumps, continuing to stir until the sauce is smooth. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens to a desired consistency.
Prepare the Mashed Potatoes:
Place the peeled and cubed potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the butter and milk. Mash the potatoes until smooth, adding more milk if needed to reach your desired consistency. Season with salt and ground black pepper to taste.
Assemble the Dish and Serve:
On a serving plate, create a bed of mashed potatoes. Top the mashed potatoes with a generous portion of pork carnitas. Drizzle the green mole sauce over the pork carnitas. Sprinkle crumbled queso fresco over the top. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Notes

To prepare the carnitas in a slow cooker, cook on low for 8 hours until the pork is tender. Once cooked, transfer the pork to a baking sheet and roast in the oven to crisp up the edges.