Traditional Mole Verde
Deborah Dana
A complex and sophisticated sauce with ancient origins, mole is one of the most iconic dishes of Mexican cuisine. This traditional mole verde is a smooth, velvety, and delicate sauce prepared with toasted pumpkin seeds and tomatillos, thickened with fried bolillo rolls, and with a slight spicy touch from serrano and Poblano chiles. Ingredients like hoja santa, cilantro, radish leaves, and epazote add the characteristic aroma of this traditional mole verde inspired in the Mexican state of Michoacán.
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Ingredients
8
Portions
  • 1 1/2 cups pumpkin seeds
  • 1 1/2 cups vegetable oil, or lard
  • 1 kilo chicken, breast, leg, thigh, skin-in
  • 1/2 pieces of bread, or bolillo roll
  • 1 cup white onion, sliced
  • 4 cloves garlic
  • 4 tomatillos, cut into halves
  • 4 serrano chiles, trimmed and seeded
  • 1/4 cups Poblano chile, chopped, trimmed and seeded
  • 1 1/2 liters chicken broth
  • 1/4 cups radish leaves
  • 1/2 cups lettuce
  • 1/2 cups fresh cilantro
  • 1/2 cups epazote
  • 1/2 cups hoja santa
  • 1 tablespoon coarse salt
  • sesame seeds, for garnish
  • pumpkin seeds, for garnish
Preparation
40 mins
20 mins
Easy
  • Heat a griddle over medium heat. Toast pumpkin seeds until their aroma is released. Remove and grind to a fine powder. Set aside.
  • Heat a small pot with oil over medium heat. Sear chicken breasts until skin is golden brown- Remove and set aside.
  • In the same pot, brown bread. Remove and add a bit more oil. Fry onion, garlic, tomatillo, serrano chile, and Poblano chile one by one until slightly brown and until the aroma of each ingredient is released.
  • Add 16.9 ounces chicken broth and bread. Cook for 10 more minutes or until ingredients turn color. Remove. Transfer to a blender with radish leaves, lettuce, cilantro, epazote, hoja santa, and salt. Blend until smooth.
  • Heat a clay casserole with oil. Add previous preparation, pumpkin seed powder, and remaining chicken broth. Bring to a boil. Incorporate chicken pieces. Cook for 40 minutes adding remaining chicken broth little by little as the sauce needs it. Stir constantly. Cook until fat is rendered. Adjust seasoning.
  • Serve traditional mole verde on a plate with zucchini, potatoes, fava beans, peas, and green beans. Serve with rice and corn tortillas on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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