In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in it.
Provided by Cecilia Hae-Jin Lee
Categories Sauce Blender Vegetable Cinco de Mayo Squash Pumpkin Fall Summer Tomatillo Party Advance Prep Required
Yield Makes about 3 cups
Number Of Ingredients 13
Steps:
- In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
- In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
- Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.
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Twinamasiko Allan
[email protected]Thank you for sharing this recipe! I'm always looking for new mole recipes to try.
Mhiz Og Aface
[email protected]This recipe looks delicious! I can't wait to try it.
Konkendinako Mbombo
[email protected]What are some good side dishes to serve with mole verde?
Munguntsetseg Tsetsegee
[email protected]Can I make this mole verde ahead of time?
Amir Hameed Amir Hameed
[email protected]I'm allergic to pumpkin seeds. Do you have any suggestions for a substitute?
onowu Daniel
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I added some roasted red peppers and a bit of chipotle powder.
Rk Rafi
[email protected]I found this mole verde to be bland. It needed more salt and spices.
Chika Obasi
[email protected]This recipe is too complicated. I prefer mole recipes that are simpler to make.
Rafaqat Khan
[email protected]I'm not sure what went wrong, but my mole verde turned out bitter. I think I may have used too much tomatillo.
Josephu Bunzali
[email protected]This mole verde is a great way to get your kids to eat their vegetables. They'll love the nutty flavor of the pumpkin seeds.
Paula Hall
[email protected]I love the vibrant green color of this mole. It's so inviting!
Gerald Lilly
[email protected]This mole verde is the perfect dish for a special occasion. It's flavorful, elegant, and sure to impress your guests.
Yaneli Arreola
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of pumpkin seeds. But I'm glad I did! The pumpkin seeds add a really nice flavor and texture to the mole.
Rana Sohail Ahmad
[email protected]This recipe is a great way to use up leftover pumpkin seeds. I also added some roasted poblano peppers, and it turned out amazing!
AS SHAJID
[email protected]I've made this mole verde recipe several times now, and it's always a crowd-pleaser. The herbs and spices really shine through, and the pumpkin seeds give it a nice crunch. I highly recommend it!
Sharriona Halley
[email protected]This mole verde recipe is a winner! The flavors are complex and delicious, and the pumpkin seeds add a wonderful nutty flavor. I served it with chicken and rice, and it was a hit with my family.