Grind cloves and cumin together in electric coffee or spice grinder or with mortar and pestle. Place ground spices in blender 1 container with jalpeņos, tomatillos, onion, thyme, marjoram, garlic, salt and 1/2 cup stock. Process until smoothly pureed, about 2 minutes on high. Bring remaining stock to boil in pan, then reduce to gentle simmer. Add pureed mixture to hot stock and cook, uncovered, about 3 minutes. Add masa to stock mixture, whisking constantly. Let sauce return to simmer. Cook, uncovered, 10 minutes, whisking occasionally. If lumps form, pass mixture through medium-mesh sieve, pushing with spoon to force lumpy bits through and return to heat. Mixture should thicken to consistency of whipping cream; if necessary, increase heat slightly to reduce and thicken it.

Place parsley, epazote and hoja santa in blender or food processor. If using blender, add few tablespoons water to facilitate blending. Process to smooth puree. Add cooked beans to masa-thickened sauce and let return to simmer. Add pureed herbs. If using Stewed Pork or chicken pieces , add at this time and cook until just heated through, about 5 minutes. Serve immediately.

Fresh herbs are what distinguish a mole verde. In other parts of Mexico, I've had green moles with various greens, even lettuce leaves. The Oaxacan mole verde uses just three: epazote, hoja santa and parsley. If you can't get the first two, you'll have to improvise with what's available, but the results will not be as good. Dried epazote and hoja santa are better than none at all, though the fresh herbs are incomparable. Mole verde is delicious with chicken, pork or grilled fish.