Mole Verde

By Sunset
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1 3/4 pounds tomatillos, husked and rinsed

2 onions (3/4 lb. total), quartered

1 cup frozen lima beans

8 cloves garlic, peeled

2 fresh serrano chilies (1 oz. total), stemmed

1/4 cup masa

1/2 cup chopped fresh fennel

1/2 cup chopped fresh cilantro

1/2 cup chopped parsley

2 tablespoons crumbled dried epazote (optional)

About 1/2 cup beef broth

About 2 pounds baked pork tenderloin, thinly sliced

Parsley or cilantro sprigs

Salt and pepper

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