Mole Verde

[Photographs: Joshua Bousel]

Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole poblano for a bright and fresh profile and can be put together in about an hour.

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.

Mole Verde

About This Recipe

Yield:makes about 5 cups
Active time:60 minutes
Total time:60 minutes
Special equipment:Blender
This recipe appears in: Sauced: Mole Verde

Ingredients

  • 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 jalapeƱo 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

Procedures

  1. 1

    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.

  2. 2

    Place ground pepitas, tomatillos, 1 cup chicken stock, onion, jalapeƱos, cilantro, epazote, lettuce, and garlic in the jar of a blender. Puree until smooth.

  3. 3

    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.

  4. 4

    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.

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