Mole Verde

June 20, 2021

Mole Verde - kvalifood.com

Mole verde is a bright, herbal Mexican sauce built on tomatillos, pumpkin seeds, and fresh green herbs. It is lighter and quicker than the darker moles.

Serve it over poached or braised chicken, pork, or enchiladas. It also works with tamales, eggs, and steamed vegetables.

Makes ca. 750 ml sauce (6 servings)

Ingredients

450 g tomatillos, husked, halved
1 large fresh poblano chile (ca. 170 g)
1-2 jalapeno (or serrano) chiles, stemmed
70 g raw pumpkin seeds (pepitas)
3 tbsp raw sesame seeds
1 small white onion (ca. 100 g), roughly chopped
4 garlic cloves (ca. 20 g), peeled
30 g packed fresh cilantro (leaves and tender stems)
15 g packed fresh flat-leaf parsley (leaves and tender stems)
15 g fresh epazote leaves (if available; omit if not)
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
1 tsp dried Mexican oregano
ca. 480 ml water (or broth)
1 tbsp vegetable oil
salt, to taste

Directions

Roast the poblano over an open flame or under a broiler until blackened all over. Cover and steam 5 minutes. Peel, remove stem and seeds, roughly chop.
Place tomatillos, jalapenos, onion, and garlic in a saucepan with 480 ml water and 1 tsp salt. Boil, then cook about 8 minutes until tomatillos soften. Strain, reserving cooking liquid.
Toast sesame seeds in a dry skillet until golden (2-3 minutes). Transfer to a blender. Toast pumpkin seeds until they pop (3-4 minutes). Add to blender.
Add poblano, tomatillos, chiles, onion, garlic, herbs, cumin, pepper, oregano, and 240 ml reserved liquid. Blend until smooth.
Heat oil in a saucepan. Pour in the puree. Stir as it reduces, about 7 minutes. Add 240-360 ml liquid. Partially cover and simmer 20 minutes.
Adjust consistency and salt.

Notes

Epazote is the most traditional herb. Cilantro and parsley work well without it.
Tomatillos are simmered, not roasted, to keep the sauce bright green.
Improves overnight. Reheat gently with added liquid.