Category:
Condiments + Spice Blends

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

This sauce is traditionally served with pork or chicken, but squash, chayotes and corn make good vegetarian substitutes. Precook meat, if using, and reserve cooking liquid to use in recipe.

For 8 Person(s)

1/3 cups hulled, unsalted pumpkin seeds
1/3 cups sesame seeds
6 peppercorns
1/8 teaspoons cumin seeds
4 cups chicken, pork, or vegetable broth
12 fresh tomatillos, chopped
2 chiles serranos, chopped
2 chiles poblanos, chopped
1/2 onion, chopped
4 cloves garlic
1 bunch fresh cilantro
1 bunch radish leaves
4 large romaine lettuce leaves, torn into pieces
2 hoja santa leaves (fresh or frozen)
2 tablespoons vegetable oil
Salt to taste

Mole Verde Directions

Toast the seeds briefly on a dry sauté pan, being careful not to burn them. Cool completely, then grind together with peppercorns and cumin as finely as possible. Put the ground ingredients into a bowl, stir in a half-cup of broth to form a smooth sauce. Set aside.

Blend or process remaining ingredients into a smooth puree.

Heat oil in a large saucepan, add the blended vegetables and herbs, and cook over medium-high heat until the sauce reduces (about 10 minutes), stirring occasionally. Lower the flame and gradually stir in the pumpkin-seed mixture. Don’t let the mixture boil! Gradually add the rest of the reserved broth. Heat thoroughly over a very low flame, stirring and scraping, for 20 minutes.

Add meat or vegetables, adjust salt, and cook another 10 minutes, or until veggies are cooked. Serve hot, preferably with corn tortillas.