The Mole Verde

The mole verde is a very popular green sauce and it is used frequently throughout the authentic mexican cuisine in many different instances, such as tacos, tamales, etc...  This Mole's green color comes from the toasted pumpkin seeds and the tomatillos used in this recipe. The Mole Verde has a delicious, deep and unique spicy taste, not necessarily very hot, but it is the combination of the pumpkin seeds with all the other ingredients that helps create this very special taste.

a plate of chicken with mole verde
A nice plate of mole verde, served over chicken...

An easy mexican recipe for Mole Verde


Yield: enough Mole to garnish 2 pounds and a half of pork meat, chicken, etc.
1 pound green pumpkin seeds
2 tablespoons of toasted sesame seeds
Dry chicken broth, which you will dilute
A roasted onion
4 roasted garlic cloves
1 teaspoon cumin powder
1 teaspoon of black pepper
1 cinnamon stick
2 cloves
10 green tomatoes (mexican tomatillos type), husked and split in quarters
4 or 5 green serrano chilies
2 green poblanos chilies
4 green lettuce leaves
8 spinach leaves
2 sticks of epazote or 2 hoja santa leaves (mexican pepperleaf)
1 bunch fresh cilantro
3 parsley branches
4 tablespoons oilve oil or butter
bay leaves


• In the oven, set to broil, roast the pumpkin seeds, along with the sesame seeds, and then blend them using the blender or food processor along with the sesame seeds,
• Chop the onion and peel the garlic cloves and set them to roast a frying pan, with the poblano and serrano chilies; when cooked then place them in the blender,
• Also add to the blender bowl the cumin with the freshly ground black pepper, the cinnamon, and cloves,
• Add one cup liquid chicken broth to the blender bowl; blend, pulsing until this mixture is liquefied.
• In a big saucepan put the oil or the butter and fry what we have just blended, stir and cook it until it reduces and thickens; bring to a boil then reduce heat to low
• Meanwhile, liquefy the tomatillos and all the rest of the ingredients with the olive oil, and some more chicken broth and pour all this in the saucepan with the rest
• Add the chicken broth and the entire bay leaf
• Cook everything by allow it to simmer over low heat for 30 minutes; remove and discard the bay leaf; your Mole Verde will then be ready (ready to use as is or to combine with something else). So the actual Mole sauce recipe ends here.

• At this point you can add to your Mole whatever pieces of meat or chicken you have elected to use.

For pork: I set The pork to cook with a little bit of water, salt, a garlic clove and a small bay leaf. As it starts to cook, and the water has evaporated, allow it to cook in its own fat, and if it does not have fat, add oil or lard; pork done this way tastes great with the Mole Verde.
• Add in the sliced pork cooked with little water, garlic, onion and bay leaves (make sure that the pork does not get overcooked) Strain the broth and use it to make the mole if using a ready-made paste.
• Check and adjust seasoning
• Serve this with brown or white rice, tortillas or French bread (baguette) a green Salad, with tomato slices and Italian vinaigrette.

Still left with some extra Mole Verde after your meal? There are many delicious ideas such as Tacos with Mole Verde and corn tortillas you can make. Dip the tortillas in the Mole Verde, add some chicken or cheese inside and fold; absolutely delicious!

mexican recipes
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