Mole Verde (Green Mole)

Mole Verde (Green Mole) is a traditional Mexican recipe for a classic green sauce of epazote, tomatillos and chillies. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mole Verde.

prep time

15 minutes

cook time

35 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Chilli Recipes Sauce Recipes Spice Recipes Mexico Recipes

Ingredients:

180g raw, un-hulled, pumpkin seeds
500ml chicken stock or beef stock
180g tomatillos (with husks removed), coarsely chopped
6 large sorrel leaves, coarsely chopped
4 Mexican pepperleaf leaves, de-stemmed and de-veined, coarsely chopped
8 large sprigs epazote, (5 coarsely chopped, remainder left whole)
4 jalapeño chillies, coarsely chopped
60g lard or vegetable oil for frying.

Method:

Toast the pumpkin seeds in a dry frying pan until well toasted but not coloured. Set aside to cool then grind to a fine powder in a coffee grinder. Add 300ml of the stock to a food processor along with the tomatillos, sorrel leaves, Mexican pepperleaf, chopped epazote and chillies. Blend to a smooth purée.

Heat the oil in a casserole dish and fry the puréed ingredients, cooking for about 25 minutes, stirring continually then add the remaining epazote.

Meanwhile stir the remaining stock into the pumpkin seeds until you have a smooth consistency. Gradually add this to the cooked ingredients then cook the mixture for a further ten minutes. Season to taste and add a little water if the solution is too thick. Serve immediately.