Logo   (Since 1999)

Food Articles, News & Features Section

   Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Culinary Schools       Gourmet Tours       Food Festivals & Shows  

 You are here > Home > Food Articles >

Alvin Starkman Articles >  Mole Verde Con Espinazo



From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide




Mole Verde Con Espinazo

Recipes from Oaxaca 
Alvin Starkman, M.A., LL.B. (Article archive)

Mole Verde Con Espinazo Recipe
(Pork Spine)

(Recipe courtesy of the late Esperanza Chavarria Blando, who owned Restaurante Quickly, and represented Oaxaca at national cooking expos, for three decades)


    • ½ kilo Frijol Blanco
    (small while beans)
    • 1 Garlic Clove
    • ¼ Onion
    • 2 tsp Salt

    • 1 kilo Espinazo De Puerco (pork spine)
    • ½ kilo Other Pork Meat
    • 2 large Garlic Cloves
    • ¼ large Onion
    • 2 tsp Salt

    • 2 large Garlic Cloves
    • ¼ large Onion

    • ½ kilo Masa

    HerbsVerde and Toronto shots
    • 3 leaves of Hierba Santa
    • 12 leaves of Epazote
    • 1 bunch Cilantro
    • 1 small bunch Parsley

    • 3 Cloves
    • 3 Whole Peppercorns
    • 12 Green Tomatoes (approx)
    • 9  Serrano Chilies (approx)*
    *Buy several extra.  Their strength depends on the time of year they’re harvested…cooler weather means less potent!

Clean beans while checking for little stones. 
Soak overnight and cook with the garlic, onion and salt the following day until beans are soft, or cook in a pressure cooker for ¾ to one hour without soaking.

Cook the meat in water with the garlic, onion and salt, covered, for about 20 minutes or until soft.

While meat and bean are cooking, grill on a griddle or bbq the garlic cloves and onion and then put aside.

Spice Mixture:
Mix in blender the cloves, peppercorns, halved green tomatos, serrano


chilies and the grilled garlic and onion, with about ½ cup water.  Blend thoroughly. 

Strain the mixture into a large deep pan already well heated with oil. 

Go back to the blender, add about a cup of water and reblend in order to completely empty the blender jar, and then strain this final mixture into the pan as well.  Allow this green mixture to simmer 10 to 15 minutes. 

Add about 2 cups of the pork broth into the above green mixture, and continue simmering.

Mix half of the masa with ¾ cup of water in  blender. 

Add this masa mixture through a strainer to the green simmering mixture.  Stir so the masa doesn’t form balls.

If you want to make the green mixture thicker, mix more masa with water in the blender and add through a strainer.

Put the herbs in blender with enough water to blend, and blend well.

Add the meat (without the onion and garlic) to the green sauce, then the strained beans, and finally the blended herbs.

Add salt to taste.

Because leaf size varies, you may notice that sometimes the verde doesn’t look very green.  When this happens, simply blend a small amount of herbs and add to the final sauce.

Recipe provided by Alvin Starkman, of Casa Machaya Oaxaca Bed & Breakfast (



Alvin Starkman Articles        Chapulines in Oaxaca: Recipe & Primer        Certified Organic Produce in Oaxaca, Mexico        Rabbit Hunting in Oaxaca, Mexico        Oaxacan Chicken Estofado de Miltomate        Best Traditional Mole Verde        Modern Mole Verde        Toronto Duck Recipe        Black Mole from Oaxaca        Oaxaca Documentary Episode 1        Episode 2 - Oaxaca, Mexico        Dining and Indulging in Oaxaca        Mayonnaise in Mexico        Barbequed Goat        Mole Verde Con Espinazo        Mico-logica: Mushrooms in Oaxaca        Regional Wild Mushroom Fair        Mexico's Magical Mushroom Tour        Pilar Cabrera in Toronto        El Tigre Restaurant        Guadua Restaurant        El Mirador Restaurant        La Catrina De Alcala Restaurant        Caldo de Piedra Restaurant        Is it Safe to Travel to Mexico?        Cutting Edge of Mexican Cuisine        Local Molino Cooking Classes        Kid's Cooking Classes in Oaxaca        Sunday, a One-day Gastronomic Delight        Oaxaca Culinary Tour, page 1        Oaxaca Tour Daily Events        Oaxaca, Sunday & Monday        Casa de los Sabores        Enrique Flores: Oaxacan Artist        Pairing Mexican Craft Beer with Mezcal        Mezcal Producers & Sociedad de Mezcaleros        Oaxaca Tradition Trumps Innovation        La Muerte Mezcal in South Africa        ProMexico Promotes Mezcal        National Mezcal Festival        Mezcal Festival: Historical Context        14th Annual Mezcal Festival        Chango Mezcalero        Origin of Chango Mezcalero        In the Fields: Pulque        Pulque Production in Matatlán        Rural Oaxaca Mezcal Production        Mezcal: 5 Generations Of Palenqueros        Mezcal in Oaxaca


Home        About Us & Contact Us        Food Articles        Gardening        Marketplace        Food Links


Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.




Order Free Food & Kitchen Catalogs








Beverage Articles
Food Facts & Trivia
Recipe Contests
Local Food Festivals
Recipe Category Index



Click here to buy posters at Allposters!
Click here to buy posters at Allposters!



FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals



Chef with red wine glass