Green Mole (Mole Verde)

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2 pork tenderloins (about 3 pounds)

2 to 3 tablespoons canola oil

1 onion, stuck with 2 whole cloves

2 garlic cloves

1 teaspoon salt

1 chipotle chile

1 1/2 cup water or chicken broth


1/2 cup pepitas (raw pumpkin seeds)

1/2 cup blanched almonds

1/2 teaspoon cumin seeds

1 tablespoon canola oil

1 medium onion, chopped

12 tomatillos, husks removed

3 garlic cloves

2 to 3 serrano chiles, stemmed

Pinch Ceylon cinnamon or canela (optional)

1 to 2 teaspoons pureed chipotle chile

2 cups chicken broth, or more as needed

Salt to taste

1/4 cup chopped cilantro

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