Mole Verde, a gem in the crown of Mexican cuisine, is a vibrant, flavorful sauce that has captivated the taste buds of food enthusiasts worldwide.
Mole Verde
Unlike its more famous sibling, Mole Poblano, Mole Verde offers a fresher, lighter taste that perfectly complements a variety of dishes, making it a treasure trove for home cooks and paleo food lovers alike.
The fresh, herbaceous flavor of Mole Verde makes it an ideal companion for lighter proteins such as chicken, turkey, or fish. It also pairs beautifully with Grilled Vegetables or as a vibrant drizzle over Paleo Tacos.
Ingredients
Serves: 8 Prep Time: 15 minutes Cook Time: 20 minutes
- 1 lb green tomatillos
- 2 Jalapeno peppers, seeded
- 1 bunch fresh cilantro
- 2 cloves garlic
- 1 onion, coarsely chopped
- 1 cup pumpkin seeds
- 3 tablespoon cooking fat
- 1 cup chicken stock
- Sea salt and freshly ground black pepper to taste
How to Make Mole Verde
Remove the papery skin from the tomatillos and place them in 2 cups of boiling salted water for 10 minutes.
Drain and reserve the liquid.
Place the cooked tomatillos in a blender or food processor with the Jalapeno peppers, cilantro, garlic, onion and ½ cup of the reserved liquid and process or blend to a smooth purée.
Transfer the purée to a bowl and set aside.
Heat a skillet and roast the pumpkin seeds lightly in 1 tablespoon of the cooking fat.
Place the roasted pumpkin seeds in the blender or food processor with the chicken stock and process to a smooth purée.
Combine the tomatillo and the pumpkin seed mixtures together.
Reheat your skillet and heat the sauce with the remaining 2 tablespoons cooking fat until very hot. Season to taste with sea salt and freshly ground black pepper.
More Dip and Sauce Recipes
If you love dips and sauces as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- South Carolina-Style Mustard Barbecue Sauce
- Sriracha Sauce
- Paleo Chocolate Sauce
- Alabama-Style White Barbecue Sauce
- Paleo Cranberry Sauce
- Mexican Salsa Verde
- Red Pepper Dip
- Spinach Artichoke Dip
- Avocado Vegetable Dip
- Egg Salad Dip
- Raspberry Lime Fruit Dip
📖 Recipe
Mole Verde
Ingredients
- 1 lb green tomatillos
- 2 Jalapeno peppers seeded
- 1 bunch fresh cilantro
- 2 cloves garlic
- 1 onion coarsely chopped
- 1 cup pumpkin seeds
- 3 tablespoon cooking fat
- 1 cup chicken stock
- Sea salt and freshly ground black pepper to taste
Instructions
- Remove the papery skin from the tomatillos and place them in 2 cups of boiling salted water for 10 minutes.1 lb green tomatillos
- Drain and reserve the liquid.
- Place the cooked tomatillos in a blender or food processor with the Jalapeno peppers, cilantro, garlic, onion and ½ cup of the reserved liquid and process or blend to a smooth purée.2 Jalapeno peppers, 1 bunch fresh cilantro, 2 cloves garlic, 1 onion
- Transfer the purée to a bowl and set aside.
- Heat a skillet and roast the pumpkin seeds lightly in 1 tablespoon of the cooking fat.1 cup pumpkin seeds
- Place the roasted pumpkin seeds in the blender or food processor with the chicken stock and process to a smooth purée.1 cup chicken stock
- Combine the tomatillo and the pumpkin seed mixtures together.
- Reheat your skillet and heat the sauce with the remaining 2 tablespoons cooking fat until very hot. Season to taste with sea salt and freshly ground black pepper.3 tablespoon cooking fat, Sea salt and freshly ground black pepper to taste
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