Mole Verde

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Mole Verde embodies the essence of Mexican cuisine—rich in complex flavors, history, and cultural significance.

Course Sauce

Cuisine Mexican

Keyword mole, sauce, verde

Prep Time 15

Cook Time 18

Servings eople

Calories 126kcal

Cost $5

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