Mole Verde

Yield:	5 Servings
Categories:	Mexican, Pork, Sauces

1 3/4	lb	Tomatillos; husked & rinsed
2		Onions (3/4 lb total); quartered
1	c	Frozen lima beans
8		Cloves garlic; peeled
2		Fresh serrano chilies (1 oz total); stemmed
1/4	c	Masa harina
1/2	c	Chopped fresh fennel
1/2	c	Chopped fresh cilantro
1/2	c	Chopped parsley
2	tb	Crumbled dried epazote; optional
1/2	c	Beef broth; approximately
2	lb	Baked pork tenderloin; thinly sliced
		Parsley or cilantro sprigs
		Salt and pepper