Mole Verde Recipe Recipe

Name: Mole Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In 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.
2
Place ground pepitas, tomatillos, 1 cup chicken stock, onion, jalapenos, cilantro, epazote, lettuce, and garlic in the jar of a blender. Puree until smooth.
3
Heat 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.
4
Stir 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.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Mole Verde Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mole Verde Recipe

How did you like this recipe?

Frequently Asked Questions