Mole Verde Recipe
11 ingredients
4 steps
Ingredients
- 1 cup pepitas (hulled pumpkin seeds)
- 1/2 pound tomatillos, husked and halved
- 3 cups homemade or store-bought low sodium chicken stock
- 1 cup roughly chopped white onion (about 1 small)
- 2 medium jalapeno peppers, stemmed and roughly chopped (seeds removed for a milder sauce)
- 1 cup packed coarsely chopped fresh cilantro leaves and tender stems
- 1/2 cup packed coarsely chopped fresh epazote (see note)
- 1/2 cup packed coarsely chopped romaine lettuce leaves
- 1 tablespoon minced garlic (about 3 medium cloves)
- 1 tablespoon lard or olive oil
- Kosher salt, to taste
Directions
-
1In a medium cast iron skillet over medium-high heat, toast pepitas until they start to pop and turn a light golden brown, about 5 minutes. Transfer to a spice grinder or blender and process until finely ground.
-
2Place ground pepitas, tomatillos, 1 cup chicken stock, onion, jalapenos, cilantro, epazote, lettuce, and garlic in the jar of a blender. Puree until smooth.
-
3Heat lard or oil in a medium saucepan over medium-high heat until shimmering. Add in pureed paste and cook, stirring constantly, until thickened almost to the consistency of tomato paste, about 10 minutes.
-
4Stir in remaining 2 cups of chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating before use.
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