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© Meredith Corporation. All rights reserved. Used with permission.
For mole verde, in a blender or food processor, combine undrained tomatillos, diced green chiles, onion, serrano, honey, garlic, coriander and 1/2 teaspoon salt. Cover and blend or process until smooth.
Divide pork ribs into 2 portions; season with 1/8 teaspoon salt and pepper. Place ribs in a 3 1/2- to 4-quart slow cooker. Pour mole verde over ribs. Cover and cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours.
Preheat broiler. Remove ribs from the slow cooker. Place ribs meaty-sides up on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 4 to 5 minutes, or until ribs are lightly browned. Keep warm.
Skim fat from mole. Transfer mole to a medium saucepan. Bring to boiling. Reduce heat and simmer for 18 to 20 minutes or until mole is slightly thickened. Stir in cilantro and lime juice. Serve mole with ribs.