Note: Epazote is a Mexican herb that can be found in most Mexican markets. If unavailable, substitute with an extra 1/4 cup cilantro and 2 teaspoons dried Mexican oregano.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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About This Recipe
|Yield:||makes about 5 cups|
|Active time:||60 minutes|
|Total time:||60 minutes|
|This recipe appears in:||Sauced: Mole Verde|
- 1 cup pepitas (hulled pumpkin seeds)
- 1/2 pound tomatillos, husked and halved
- 3 cups homemade or store-bought low sodium chicken stock
- 1 cup roughly chopped white onion (about 1 small)
- 2 medium jalapeño peppers, stemmed and roughly chopped (seeds removed for a milder sauce)
- 1 cup packed coarsely chopped fresh cilantro leaves and tender stems
- 1/2 cup packed coarsely chopped fresh epazote (see note above)
- 1/2 cup packed coarsely chopped romaine lettuce leaves
- 1 tablespoon minced garlic (about 3 medium cloves)
- 1 tablespoon lard or olive oil
- Kosher salt, to taste
In a medium cast iron skillet over medium-high heat, toast pepitas until they start to pop and turn a light golden brown, about 5 minutes. Transfer to a spice grinder or blender and process until finely ground.
Place ground pepitas, tomatillos, 1 cup chicken stock, onion, jalapeños, cilantro, epazote, lettuce, and garlic in the jar of a blender. Puree until smooth.
Heat lard or oil in a medium saucepan over medium-high heat until shimmering. Add in pureed paste and cook, stirring constantly, until thickened almost to the consistency of tomato paste, about 10 minutes.
Stir in remaining 2 cups of chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating before use.