Mole Verde

Name: Mole Verde
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: Tomatillos, husked — 500 g (1.1 lb); Fresh poblano or serrano chiles — 3; Fresh coriander — 40 g (1.5 packed cups); Fresh epazote leaves (or extra coriander) — 15 g (1/2 cup); Pumpkin seeds (pepitas), toasted — 100 g (3/4 cup); Garlic cloves — 3; Chicken stock — 400 ml (1 2/3 cups); Lard or vegetable oil — 30 ml (2 tbsp)

The Quirky Foodster Team

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15 min

Prep

35 min

Cook

Ingredients

Tomatillos, husked — 500 g (1.1 lb)
Fresh poblano or serrano chiles — 3
Fresh coriander — 40 g (1.5 packed cups)
Fresh epazote leaves (or extra coriander) — 15 g (1/2 cup)
Pumpkin seeds (pepitas), toasted — 100 g (3/4 cup)
Garlic cloves — 3
Chicken stock — 400 ml (1 2/3 cups)
Lard or vegetable oil — 30 ml (2 tbsp)

Method

Simmer tomatillos and chiles in water for 8-10 minutes until softened; drain.
Blend tomatillos, chiles, coriander, epazote, toasted pumpkin seeds and garlic with a little stock until smooth.
Heat lard or oil in a saucepan over medium heat; carefully add the blended purée (it will splatter), stirring constantly.
Cook 5-7 minutes, stirring, to deepen the flavour and cook off any raw taste.
Gradually add remaining stock, simmer 15-20 minutes until thickened to a sauce-like consistency; season with salt.

Cultural Background: A bright, herbaceous green mole built on tomatillos, fresh chiles and a generous handful of herbs like epazote and coriander, mole verde is lighter and fresher than its darker cousins, commonly found across both Oaxaca and Puebla with regional variations.

Tips: • Toasting the pumpkin seeds well before blending deepens their nutty flavour and helps thicken the sauce. • Adding the purée carefully to hot fat and stirring constantly prevents excessive splattering.

Variations: • Add a handful of fresh spinach for an even greener, brighter colour. • Adjust chile quantity for varying heat levels.

Storage: Refrigerate up to 4 days, or freeze up to 3 months.

Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 90 kcal, 3 g protein, 7 g fat, 5 g carbohydrate per 100 ml serving.

FAQs: What is mole verde traditionally served with? Chicken or pork, and often with fresh masa dumplings (chochoyotes) simmered directly in the sauce. What is epazote? A pungent, distinctive Mexican herb used in many traditional dishes; fresh coriander is the closest reasonable substitute if unavailable.