Verde Sunday Supper

1. FINAL MENU

• Name of the meal: Verde Sunday Supper
• Cuisine type: Mexican
• Serve time: 5:00 PM

One paragraph rationale: This menu pairs a lively, herbaceous green mole with gently braised pork for deep flavor without heavy smoke or long overnight cooking; fresh, bright accompaniments — cilantro-lime rice, stewed pinto beans, jicama–radish citrus salad and warm corn tortillas — keep the plate balanced and texturally varied. A cold hibiscus agua fresca keeps the palate clean and kid-friendly while a bottle of reposado tequila is suggested for adult sips; the whole plan is timed so every texture-sensitive item finishes at service for maximum contrast.

• Puerco en Mole Verde (Braised Pork in Green Mole)
• Cilantro-Lime Rice
• Frijoles de la Olla (Stewed Pinto Beans, canned)
• Jicama–Radish Citrus Salad (dressed) — finish-to-order
• Warm Corn Tortillas — finish-to-order
• Agua de Jamaica (Hibiscus Agua Fresca) — kid-friendly drink
• Reposado Tequila (adult beverage pairing)

2. FULLY EXECUTABLE RECIPES

Puerco en Mole Verde (Braised Pork in Green Mole)

Equipment

• 3-quart heavy saucepan with lid (or Dutch oven)
• 10" nonstick or stainless skillet
• Blender (high-speed) or food processor
• Fine-mesh sieve
• Chef's knife and cutting board
• Measuring cups and spoons
• Instant-read thermometer

Ingredients

• Pork shoulder, boneless — 1 lb (450 g), trimmed and cut into 1–1.5" cubes
• Tomatillos, husked and rinsed — 300 g (about 6 medium)
• Pepitas (raw pumpkin seeds) — 2 tbsp (20 g)
• White onion — 1/2 medium (about 75 g) (see Consolidated Shopping List for total onion)
• Garlic — 3 cloves
• Cilantro — 3/4 cup packed (about 20 g)
• Flat-leaf parsley — 1/4 cup packed (about 8 g)
• Poblano pepper — 1 medium, roasted, peeled, seeded (see substitutions)
• Olive oil — 1 tbsp (15 ml)
• Low-sodium chicken stock — 1 1/2 cups (360 ml)
• Lime juice — 1 tbsp (15 ml)
• Salt — 1 tsp (5 g)
• Black pepper — 1/4 tsp (ground)

Practical substitutions:

• If poblano is unavailable, substitute 1 seeded mild Anaheim or 1 small seeded jalapeño for mild heat (seeded = mild). If no pepitas, substitute 2 tbsp blanched almonds or sunflower seeds.

Cooking / Baking

• Total cook time: 1 hour 24 minutes
• Braise temperature: simmer gently, maintain 180–200°F (82–93°C) in the pot; internal doneness target for pork cubes: 190°F (88°C) for fork-tender, then rest briefly.

Instructions

1. (Prep) Trim pork and cut into 1–1.5" cubes; pat dry. Salt the pork with 1 tsp salt and 1/4 tsp black pepper. Set aside. (8 minutes)
2. (Sauce — boil tomatillos) Put 2 cups (480 ml) water into the 3‑quart saucepan and bring to a boil over high heat. Add tomatillos and boil gently 4 minutes until softened. Drain and reserve. (about 6 minutes including bring-to-boil)
3. (Toast pepitas) While tomatillos boil, heat the 10" skillet over medium; add pepitas and dry-toast, stirring, until fragrant and slightly darker — about 3 minutes. Remove pepitas to a small bowl. (3 minutes)
4. (Sauté aromatics) In the skillet over medium heat, add 1 tbsp olive oil, then the 1/2 medium sliced onion and 3 smashed garlic cloves. Sauté 3–4 minutes until translucent but not browned. Remove from heat. (4 minutes)
5. (Roast/prepare poblano) If your poblano is raw, char it over a gas flame or under a hot broiler until skins blacken, then place in a covered bowl 5 minutes to steam; peel, seed and roughly chop. (optional 8 minutes if roasting; you may use a pre-roasted pepper to save time)
6. (Blend mole verde) In the blender, combine drained tomatillos, toasted pepitas, sautéed onion and garlic (discard garlic skins if used whole), chopped poblano, cilantro, parsley and 1/4 cup (60 ml) chicken stock. Blend on high 45–60 seconds until very smooth. Pour puree through a fine-mesh sieve into a bowl, pressing to extract liquid; discard solids. (8 minutes)
7. (Brown pork) Wipe the Dutch oven or saucepan dry and heat 1 tbsp olive oil over medium-high. Add pork cubes in a single layer (work in two batches if needed) and brown 2–3 minutes per side until deeply golden — total about 8 minutes. Remove pork and set aside. (8 minutes)
8. (Combine & braise) Add the sieved green sauce to the pot, add remaining chicken stock (about 1 cup / 240 ml), bring to a gentle simmer, then return browned pork and any accumulated juices to the pot. Adjust salt if needed (final total should be about 1 tsp plus adjustments). Reduce heat to maintain a gentle simmer (covered) and braise 50 minutes until pork is fork-tender and internal temperature ~190°F (88°C). Stir once or twice during braise. (50 minutes)
9. (Finish) Right after braise ends, stir in 1 tbsp lime juice. Taste and correct seasoning with up to 1/4 tsp salt or a pinch more lime if desired. Keep covered and warm; pork may rest up to 12 minutes before serving. (2 minutes)
10. (Shred/plate) At service, transfer pork to a cutting board and shred slightly with two forks or leave chunky, spoon sauce over pork and serve with warm tortillas. (2 minutes)

Cilantro-Lime Rice

Not low-carb: rice.

Not paleo: rice.

Equipment

• 2-quart saucepan with lid
• Fine-mesh sieve
• Small skillet (same 10" skillet if free)
• Measuring tools

Ingredients

• Long-grain white rice — 3/4 cup (150 g / about 1.5 servings dry)
• Olive oil — 1 tbsp (15 ml)
• White onion — 1/4 of medium onion (reserved from shopping list) — finely diced (about 25 g)
• Low-sodium chicken stock (or water) — 1 1/4 cups (300 ml)
• Lime juice — 1 tbsp (15 ml)
• Cilantro — 1/4 cup chopped (about 6 g)
• Salt — 1/2 tsp (3 g)

Practical substitutions:

• Use water + 1 tsp chicken bouillon if you lack stock.

Cooking / Baking

• Total cook time: 23 minutes (active ~8 minutes)
• Simmer temperature: low simmer covered; rice steam finish.

Instructions

1. Rinse 3/4 cup rice in a fine-mesh sieve under cold water until water runs clear. Drain. (2 minutes)
2. Heat 1 tbsp olive oil in saucepan over medium heat. Add 1/4 diced onion and sauté 2 minutes until softened. (2 minutes)
3. Add drained rice and toast, stirring, 1 minute. Add 1 1/4 cups stock and 1/2 tsp salt; bring to a boil. Reduce heat to low, cover tightly, and simmer 18 minutes undisturbed. (18 minutes)
4. Remove from heat and let steam, covered, 4 minutes. Fluff with fork, stir in 1 tbsp lime juice and 1/4 cup chopped cilantro. Keep warm and covered until serving (do not finish more than ~15 minutes prior to service). (3–4 minutes finish)

Frijoles de la Olla (Stewed Pinto Beans — canned)

Not low-carb: beans.

Not paleo: pinto beans.

Equipment

• Small saucepan (1–2 quart)
• Wooden spoon

Ingredients

• Canned pinto beans — 1 can (15 oz / 425 g), drained and rinsed
• Olive oil — 1 tbsp (15 ml)
• White onion — remaining 1/4 of medium onion (about 25 g), finely chopped
• Garlic — 1 clove, minced
• Low-sodium chicken stock — 1/2 cup (120 ml)
• Ground cumin — 1/2 tsp
• Salt — 1/2 tsp

Cooking / Baking

• Total cook time: 15 minutes

Instructions

1. Heat 1 tbsp olive oil in saucepan over medium. Add chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and sauté 30 seconds. (3–4 minutes)
2. Add drained beans, 1/2 cup chicken stock, 1/2 tsp ground cumin, and 1/2 tsp salt. Bring to a simmer, reduce heat to low, and simmer gently uncovered 8–10 minutes, mashing a few beans with the back of a spoon to thicken. Taste and adjust salt. Keep warm until plating. (10 minutes)

Jicama–Radish Citrus Salad (finish-to-order)

Not low-carb: honey.

Equipment

• Mixing bowl
• Chef's knife, peeler, zester
• Small whisk or fork

Ingredients

• Jicama — 150 g, peeled, cut into 1/4" matchsticks
• Radishes — 4, thinly sliced
• Orange — 1 medium, segmented (supremed) or peeled and sliced
• Lime juice — 1 tbsp (15 ml)
• Olive oil — 1 tbsp (15 ml)
• Honey — 1 tsp (7 g)
• Salt — 1/4 tsp
• Cilantro — 2 tbsp chopped (about 6 g) for garnish

Cooking / Baking

• Total cook time: 10 minutes (all prep); finish at serve

Instructions

1. In a mixing bowl whisk lime juice, 1 tbsp olive oil, 1 tsp honey, and 1/4 tsp salt. (1 minute)
2. Add jicama, sliced radishes and orange segments and toss to coat. Fold in chopped cilantro. Taste and adjust lime or salt. Finish and serve within a few minutes of plating (this salad is texture-sensitive and must be tossed and plated at the last minute). (3–4 minutes)

Warm Corn Tortillas

Not gluten-free: tortillas.

Not low-carb: corn.

Not paleo: corn.

Equipment

• 10" skillet or griddle
• Tongs
• Plate and kitchen towel

Ingredients

• Corn tortillas (small) — 8 tortillas

Cooking / Baking

• Total cook time to warm: 6 minutes (two at a time on a 10" skillet)

Instructions

1. Heat skillet over medium-high until hot (about 2 minutes).
2. Warm tortillas in batches, 30–45 seconds per side until pliable and heated through. Keep warmed tortillas stacked wrapped in a clean towel until serving. Total hands-on time ~6 minutes. Warm tortillas within ~5 minutes of service.

Agua de Jamaica (Hibiscus Agua Fresca) — kid-friendly drink

Not low-carb: sugar.

Not paleo: sugar.

Equipment

• 1-quart saucepan
• Pitcher
• Fine-mesh sieve

Ingredients (makes about 3 cups / 2 servings)

• Dried hibiscus (jamaica) — 12 g (about 3 tbsp)
• Water — 2 cups (480 ml) for steeping + 1 cup (240 ml) cold water to dilute
• Granulated sugar — 2 tbsp (25 g)
• Ice — as desired
• Lime wedge (optional) — 1 lime, cut into wedges for serving

Practical substitutions:

• If dried hibiscus is unavailable, substitute with 1 1/2 cups strong chilled cranberry tea, adjusting sugar similarly.

Cooking / Baking

• Total time: 30 minutes (steep + chill)

Instructions

1. Bring 2 cups (480 ml) water to a boil. Remove from heat, add 12 g dried hibiscus, cover and steep 10 minutes. (12 minutes including bring-to-boil)
2. Strain into a pitcher, pressing solids to extract liquid. Stir in 2 tbsp sugar until dissolved. Add 1 cup (240 ml) cold water and chill in fridge or add ice to quickly cool. Serve over ice with lime wedge. (6–10 minutes to finish; chill 10–20 minutes if possible)

Reposado Tequila (adult beverage pairing)

Equipment

• Glassware (rocks glass)

Ingredients

• Reposado tequila — 1 bottle (750 ml)

Cooking / Baking

• No cooking. Serve neat, on the rocks, or with lime wedges. One 750 ml bottle serves two adults comfortably (3–4 small pours each).

3. LINEAR TIMELINE (3:24 PM–5:00 PM)

• 3:24 PM: Puerco en Mole Verde — Trim and cut pork into 1–1.5" cubes; pat dry and season with 1 tsp salt and 1/4 tsp black pepper. (8 minutes)
• 3:32 PM: Puerco en Mole Verde — Start mole prep: put 2 cups (480 ml) water in saucepan to boil for tomatillos and bring to boil. (2 minutes)
• 3:34 PM: Puerco en Mole Verde — Add tomatillos to boiling water and simmer 4 minutes until softened; drain. (3:34–3:38)
• 3:38 PM: Puerco en Mole Verde — While tomatillos cooled, dry-toast pepitas in 10" skillet over medium, stirring, 3 minutes; remove pepitas. (3 minutes)
• 3:41 PM: Puerco en Mole Verde — In same skillet with 1 tbsp olive oil, sauté 1/2 medium sliced onion (for mole) and 3 garlic cloves 3–4 minutes until translucent. (4 minutes)
• 3:45 PM: Puerco en Mole Verde — If roasting poblano, char roast now (under broiler or gas), then place in covered bowl to steam 5 minutes; peel and seed. (8 minutes total if roasting)
• 3:53 PM: Puerco en Mole Verde — Blend drained tomatillos, toasted pepitas, sautéed onion/garlic, roasted poblano, cilantro and parsley with 1/4 cup (60 ml) chicken stock until smooth; press through fine sieve into bowl. (7 minutes)
• 4:00 PM: Puerco en Mole Verde — Heat 1 tbsp oil in braising pot, brown pork cubes in batches 2–3 minutes per side (total ~8 minutes). Remove browned pork. (8 minutes)
• 4:08 PM: Puerco en Mole Verde — Add sieved green sauce and remaining 1 1/4 cups chicken stock to pot, return pork to pot, bring to a gentle simmer, cover and braise 50 minutes, maintaining a low simmer. Set timer. (4:08–4:58 braise)
• 4:10 PM: Agua de Jamaica — While braise starts, bring 2 cups water to boil in a small saucepan, add 12 g dried hibiscus and steep 10 minutes. (4:10–4:20 steep)
• 4:20 PM: Cilantro-Lime Rice — Start rice: heat 1 tbsp oil in saucepan, sauté 1/4 diced onion 2 minutes, add rinsed 3/4 cup rice and toast 1 minute; add 1 1/4 cups stock and 1/2 tsp salt and bring to boil. (3 minutes)
• 4:23 PM: Cilantro-Lime Rice — Reduce to low, cover and simmer 18 minutes undisturbed. (4:23–4:41)
• 4:25 PM: Frijoles de la Olla — In small saucepan, heat 1 tbsp oil, sauté remaining 1/4 onion 2–3 minutes, add 1 minced garlic clove and sauté 30 seconds. Add drained beans, 1/2 cup stock, 1/2 tsp cumin and 1/2 tsp salt; simmer gently 10–12 minutes, mashing a few beans to thicken. (4:25–4:37)
• 4:37 PM: Agua de Jamaica — Strain hibiscus into pitcher, stir in 2 tbsp sugar until dissolved; add 1 cup cold water and ice; chill or place in fridge. (4:37–4:39)
• 4:41 PM: Cilantro-Lime Rice — Remove rice from heat; let steam covered 4 minutes. Fluff, stir in 1 tbsp lime juice and 1/4 cup chopped cilantro; keep covered and warm. (4:41–4:45)
• 4:45 PM: Puerco en Mole Verde — Check pork for tenderness (should be fork-tender, ~190°F / 88°C). Stir in 1 tbsp lime juice; taste and adjust salt. Keep covered; rest/warm until service. (4:45–4:48)
• 4:48 PM: Jicama–Radish Salad — Final prep: whisk lime-honey-olive oil dressing, toss jicama, radish and orange segments, fold in cilantro; leave covered and ready to toss again at service. (4:48–4:52)
• 4:52 PM: Plate prep & mise-en-place — Warm plates if desired, set out tortillas, napkins, lime wedges, chopped cilantro for table garnishes. (4:52–4:56)
• 4:56 PM: Warm Corn Tortillas — Heat skillet to medium-high; warm tortillas in batches 30–45 seconds per side, stack in towel. (4:56–4:59)
• 4:58 PM: Jicama–Radish Salad — Final toss and quick dress; plate salad so it is served within 2 minutes of finishing. (4:58–4:59)
• 4:59 PM: Puerco en Mole Verde & Sides — Shred or portion pork, spoon hot mole and pork into serving dishes, open beans and rice to plate, set warm tortillas on table. (4:59–5:00)
• 5:00 PM: Serve exactly at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Tomatillos — 300 g
• White onion — 1 medium (about 150 g) ⁺
• Garlic — 4 cloves ⁺
• Cilantro — 1 cup (about 30 g) ⁺
• Parsley — 1/4 cup (about 8 g)
• Poblano pepper — 1 medium
• Limes — 3 whole
• Orange — 1 medium
• Jicama — 150 g
• Radishes — 4

Meat / Seafood

• Pork shoulder, boneless — 1 lb (450 g)

Dairy

• (no dairy items required)

Dry Goods / Pantry

• Pepitas (pumpkin seeds) — 2 tbsp (20 g)
• Long-grain white rice — 3/4 cup (150 g)
• Canned pinto beans — 1 can (15 oz / 425 g)
• Olive oil — 60 ml (4 tbsp) ⁺
• Salt — 1 tbsp (18 g) ⁺
• Black pepper, ground — 1/2 tsp ⁺
• Granulated sugar — 2 tbsp (25 g)
• Dried hibiscus (jamaica) — 12 g (about 3 tbsp)
• Low-sodium chicken stock — 480 ml (2 cups) ⁺
• Ground cumin — 1/2 tsp
• Corn tortillas (small, store) — 8 tortillas
• Honey — 1 tsp (7 g)

Drinks

• Reposado tequila — 1 bottle (750 ml)

5. NOTES & ASSUMPTIONS

• Optional table-side items: chopped raw white onion, extra chopped cilantro, lime wedges, and a small jar of mild salsa (store-bought) for adults to add more heat at the table.
• Global substitutions: low-sodium vegetable stock may replace chicken stock without changing timeline; if pepitas are unavailable, use unsalted blanched almonds or sunflower seeds.
• Child-safety: keep the reposado tequila bottle and any opened alcohol out of children's reach and do not use alcohol in cooking.
• Timeline risks: the tightest execution window is 4:40–5:00 PM when rice finishes steaming, pork is resting, tortillas are warming and the salad must be tossed and plated. If you fall behind, tortilla warming and salad toss are the bottlenecks because both must finish at service; warming tortillas takes about 6 minutes and the salad must be dressed at the last minute to preserve crunch.
• Mitigation mindset: mise en place is essential — have tortillas, plates, and garnishes at hand before 4:50 PM; use a hot skillet and time batches; set alarms for braise and rice finishes; if delayed, hold tortillas briefly wrapped in foil on lowest oven heat (not recommended more than 5–7 minutes) while you finish salad, but prioritize the salad being freshly dressed.
• The latest safe start time: You can start as late as 3:24 PM for a 5:00 PM serve.