Mole Verde: Green Mole

1. 1

   Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning.

2. 2

   Set them aside to cool and then grind them in an electric grinder to a fine powder.

3. 3

   Put 1 1/2 cups of the broth in a blender, gradually adding the tomates verdes, lengua de vaca, hoja santa, chopped epazote, and chiles, blending as smooth as possible.

4. 4

   Heat the lard in a flameproof casserole in which you are going to serve the mole and fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking; cook for about 25 minutes.

5. 5

   Add the rest of the epazote.

6. 6

   Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients.

7. 7

   Continue cooking over low heat, stirring constantly for 10 more minutes.

8. 8

   Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth.

9. 9

   Add any remaining broth and salt, to taste.

10. 10

    If the sauce is too thick, add a little water to dilute.

* Per serving · 4 servings · Values may vary.

No additional tips available.