Makes four to six servings
- 1 tsp. plus 1 tbs. extra-virgin olive oil
- 1 medium onion, roughly chopped
- 6 tomatillos, husked, halved, and cored
- 4 cloves garlic, peeled
- 1 to 2 jalapeño peppers, halved
- 1/2 cup raw shelled pumpkin seeds, plus 1/4 cup for garnish
- 1 tsp. whole cumin seeds
- 1/2 tsp. dried oregano
- 1 cup coarsely chopped cilantro, plus 1/2 cup for garnish
- 1/2 tsp. salt, or to taste
- 1 pound pork loin roast, cubed
- Preheat oven to 450 degrees F and lightly oil a baking sheet with 1 teaspoon olive oil.
- Arrange onion, tomatillos, garlic, and jalapeños on the baking sheet and roast until softened, about 20 to 25 minutes.
- Toast the pumpkin and cumin seeds in a dry skillet for three to five minutes.
- Blend together with the roasted veggies, oregano, cilantro, and salt. (For a more rustic approach, skip the blender and simply mix the mole ingredients together.)
- Heat the remaining tablespoon of olive oil in a large saucepan, and sear the pork on all sides.
- Add the tomatillo sauce and simmer for about 20 minutes over low heat until the pork is cooked through (145 degrees F), stirring occasionally.
- Garnish with reserved pumpkin seeds and cilantro.