(adapted from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine [1])

Pronounced MOH-lay, this Oaxacan specialty is a beautiful, fresh stew that is a meal in itself. It has a delicious punch and can be made well in advance (in fact, it's better if made 2-3 days ahead of time). Perfect for a casual (and grown-up) Sunday supper or gathering.

Serves 6

1 c. small white beans
2 - 2 1/2 lbs. boneless pork shoulder, cut into 1 1/2-inch pieces
8 garlic cloves (4 are minced, 4 are left whole)
1 medium white onion, diced
1 lb. tomatillos, husked and rinsed
Fresh green chile to taste (about 2 jalapenos), stem removed
1/2 tsp. cumin
1/2 tsp. black pepper
pinch of cloves
1 1/2 Tbls. vegetable oil
2 medium chayotes (or yellow squash), peeled, seeded and cut into 3/4-inch chunks (about 2 cups)
1 1/2 c. green beans, trimmed and cut in half
2/3 c. masa (corn flour)
2 tsp. kosher salt or more to taste
4 sprigs flat-leaf parsley
2 sprigs of cilantro
1 c. chopped green tops from fresh fennel bulb

Stew base: Place the white beans in a large heavy pot along with 3 qts. of water and pork. Bring to a boil and skim off any gray foam that rises during the first few minutes of boiling. Peel and chop four garlic cloves and add to pot, along with chopped onion. Partially cover and simmer for about 2 hours until bans are soft and meat is tender. If the liquid drops below the pork and bean add hot water until all is floating freely.

Tomatillo puree: Roast the tomatillos under a broiler until blackened and slightly soft on both sides. Place in a food processor, but do not yet blend. In a dry skillet roast the other 4 cloves of garlic and the whole chilies, until soft and blackened about - about 10 minutes. Peel the garlic and chop it and the chiles and add to the blender along with cumin, pepper, cloves and process until smooth.

Finishing stew: When the beans and meat are tender, pour them into a colander over a large bowl. Skim the fat from the top of the broth. You should have about 5 cups. (If you are shy, add hot water until you have that quantity.) Wash and dry your large pot, add oil, turn on the heat, and when hot enough to make a little spoonful of the tomatillo puree sizzle, add it to the pan, stirring constantly for about 4 minutes, until it sears and thickens. Add 4 c. of pork broth and simmer over medium heat, stirring regularly for about 15 minutes. Add chayote (or squash) and green beans. Simmer for about 5 minutes longer.

In a small bowl, throughly mix masa with 2/3 c. broth, then stir it into stew until it thickens. Add the white beans and meat. Taste and season with more salt. Let simmer while you prepare herb puree (see below).

Note - Advance preparation: If making ahead, stop here and cover and refrigerate for up to 4 days.

Herb puree: Puree the parsley, cilantro, and fennel tops with the remaining 1/3 c. broth. Add to the hot stew and stir to combine.

To Serve: Ladle into warm, large soup bowls and garnish with shredded cheese and/or sour cream and chopped parsley.