Mole Verde

[Photographs: Joshua Bousel]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Mole Verde

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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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