Best Mole Verde Green Mole Recipes

Mole Verde: Green Mole image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 8

6 ounces unhulled raw pumpkin seeds, about 2 cups
2 cups chicken or beef broth
6 ounces tomates verdes (tomatillos), husks removed, rinsed, and coarsely chopped
6 large leaves lengua de vaca or sorrel, rinsed, stems removed, and coarsely chopped
4 leaves hoja santa, stems and veins removed, coarsely chopped
8 large sprigs epazote, 5 coarsely chopped, 3 left whole
4 jalapeno or 6 serrano chiles, coarsely chopped, or to taste
Approximately 1/4 cup pork lard or vegetable oil, for frying

Steps:

Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning. Set them aside to cool and then grind them in an electric grinder to a fine powder. 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.
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. Add the rest of the epazote.
Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients. Continue cooking over low heat, stirring constantly for 10 more minutes. 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. Add any remaining broth and salt, to taste. If the sauce is too thick, add a little water to dilute.

Mole Verde -- Mexican Green Sauce image

Provided by Molly53

Categories Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

6 ounces pumpkin seeds, about 2 cups (raw, unhulled)
2 cups chicken broth or 2 cups beef broth
6 ounces tomatillos, husks removed, rinsed, and coarsely chopped
6 large leaves sorrel, rinsed, stems removed, and coarsely chopped (lengua de vaca)
4 leaves hoja santa, stems and veins removed, coarsely chopped
8 large sprigs epazote (5 coarsely chopped, 3 left whole)
4 jalapenos (to taste) or 6 serrano chilies, coarsely chopped (to taste)
pork fat (approximately 1/4 cup) or vegetable oil, for frying (approximately 1/4 cup)

Steps:

Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning.
Set them aside to cool.
Grind them in an electric grinder or blender to a fine powder.
Put 1 1/2 cups of the broth in a blender, gradually adding the tomatillos, sorrel, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
Heat the lard in a flameproof casserole in which you are going to serve the mole; fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking for about 25 minutes.
Add the rest of the epazote.
Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients.
Continue cooking over low heat, stirring constantly for 10 more minutes.
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.
Add any remaining broth and salt, to taste.
If the sauce is too thick, add a little water to dilute.

Nutrition Facts : Calories 183.6, Fat 14.7, SaturatedFat 2.6, Sodium 251.4, Carbohydrate 5.6, Fiber 2.5, Sugar 2.1, Protein 10.6

Pistachio Green Mole (Mole Verde de Pistache) image

Provided by Sara Bonisteel

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

3 to 4 zucchini or any variety of summer squashes, cut into 1-inch pieces
Extra-virgin olive oil, for drizzling
Kosher salt and black pepper
4 tablespoons grapeseed oil
1/4 small white onion, roughly chopped
1 small garlic clove, sliced
1 poblano chile, sliced
1 güero chile, banana pepper or New Mexico yellow chile, sliced
1 cup finely diced tomatillos
1 cup roasted shelled pistachios
1 cup fresh cilantro leaves
2 fresh or dried hoja santa leaves
1/2 cup baby spinach
1 cup assorted greens, such as cilantro leaves, amaranth leaves or purslane
2 cups cooked white rice
Corn tortillas

Steps:

Heat the oven to 350 degrees. Place the squash on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until lightly brown, about 15 to 25 minutes.
Meanwhile, make the mole: In a pot, heat the grapeseed oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the chiles and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatillos and cook, stirring occasionally, until soft, 5 to 8 minutes.
Add 2/3 cup water and the pistachios and simmer for 5 minutes. Remove from the heat and transfer to a blender along with the cilantro, hoja santa and spinach. Blend until smooth, about 3 minutes. Season with salt to taste.
Serve the mole warm, with the roasted zucchini. Top with greens and serve rice and tortillas alongside.

BACALAO CON MOLE VERDE (COD IN GREEN SAUCE) image

Yield 4 servings

Number Of Ingredients 4

1/2 cup olive oil
1 TBSP minced garlic
2 pounds cod (cut in 2-4 pieces for main, or 6-8 pieces for tapas).
1 cup chopped parsley

Steps:

1. In earthenware container or large skillet, warm olive oil and garlic over low heat until garlic becomes golden (appx. 10 minutes) 2. Add fish and increase the heat to medium-low and cook for 3-4 minutes. 3. Carefully turn the fish and add the chopped parsley to the pan. 4. Cook, shaking the pan gently, until the fish is done (8-12 minutes).