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.