Best Mole Verde Recipes

MOLE VERDE: GREEN MOLE

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.

HERBED PUMPKIN SEED MOLE (MOLE VERDE CON HIERBAS)

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.

MOLE VERDE -- MEXICAN GREEN SAUCE

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.

MOLE VERDE CON POLLO

Steps:

• Fry chicken in animal fat, until lightly browned.
• In a food processor blend cloves, peppers, pepper and tomatillos. Add mix to fried chicken and add 2 cups of water. Cook for 40 minutes.
• Just before serving add the epazote, parsley and hierba santa, which have been previously blended in a food processor with a little water, so they stay bright green.
• Cook for 5 minutes more and remove from heat. The sauce should not be thick.
• Serve with white rice on the side.

PISTACHIO GREEN MOLE (MOLE VERDE DE PISTACHE)

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.

FISH FILLETS IN MOLE VERDE

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth.
• Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.

TURKEY MOLE VERDE

Steps:

• Heat a large skillet over medium heat. Add pumpkin seeds and toast, stirring constantly, until they swell, pop and turn a deep golden color, 3 to 4 minutes. Spread seeds out onto a baking sheet in a single layer to cool.
• Place sesame seeds in heated pan, and return pan to medium heat. Toast, stirring constantly, until they turn a deep golden brown, 2 to 3 minutes. Spread them out alongside pumpkin seeds to cool.
• When cool, place pumpkin and sesame seeds in the work bowl of a large blender (or food processor) and grind them into a fine powder. Transfer ground seeds to a medium bowl, add cumin and 1 cup turkey or chicken stock. Stir mixture to make a thick paste.
• Heat a large Dutch oven or similar pot over medium heat, and add neutral oil. When oil shimmers, add seed paste and fry, stirring and scraping constantly, until paste is dry and deep golden in color, 6 to 7 minutes. Remove from heat.
• In the blender or food processor, purée onion, garlic, tomatillos and 1/2 cup chicken stock until smooth. Add chard, romaine leaves, jalapeños, cilantro and oregano and purée again.
• Return Dutch oven to medium heat, and transfer purée to the Dutch oven. Add in remaining 1/2 cup stock, shredded dark-meat turkey and salt and bring to a simmer, stirring from time to time. Simmer for 15 minutes, then add light-meat turkey and simmer 5 minutes more. Taste and adjust salt as needed.
• Serve with steamed white rice and corn tortillas. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

BACALAO CON MOLE VERDE (COD IN GREEN SAUCE)

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).

POLLO MOLE VERDE

Steps:

• Heat a large, heavy skillet over medium heat; add pumpkinseeds. Cook 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; cool completely.
• Place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground.
• Place spice mixture in a small bowl; stir in 1/2 cup broth. Set aside.
• Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently.
• Remove from heat; cool. Quarter tomatillos. Trim root from onion half; discard root.
• Place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped.
• Add 1/4 cup broth, cilantro, and lettuce; process until smooth.
• Prepare grill. Heat 1/2 teaspoon oil in skillet over medium heat. Add pureed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally.
• Stir in spice mixture and 1/4 cup broth; simmer 10 minutes, stirring frequently. Add 1/4 cup broth, stirring with a whisk. Remove from heat; keep warm.
• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Top chicken with mole. Serve with rice.

MOLE VERDE CHICKEN SPINACH CASSEROLE

Steps:

• Place olive oil and mole paste in a medium saucepan, on medium heat. Gradually whisk in 1 cup stock until smooth, breaking up the mole paste. Stir constantly; sauce will thicken. Then whisk in remaining 1 cup stock.
• Preheat oven to 350°.
• To the mole sauce in the pan, add shredded chicken, corn, canned chiles, salt, and minced habanero (careful not to get it on your fingers -- it burns!); stir to mix well and heat through.
• Meanwhile, lightly oil a 10x10 or 9x13 casserole pan. Cover bottom with a layer of corm tortillas (about 4. You can curve them up the sides of the dish if that fits better.) Sprinkle a light layer (1/3 c) of shredded cheese on top of the tortillas. Cover the cheese with about half the fresh spinach.
• Turn heat to low (on saucepan) and stir in yogurt. Mix until smooth, then remove from heat.
• Ladle half the mole-chicken mixture into the prepared casserole dish, on top of the spinach layer.
• Repeat the layer of 4 tortillas, 1/3 c shredded cheese, the rest of the fresh baby spinach, and the rest of the mole-chicken mixture.
• Top with 1/3 c shredded cheese.
• Bake covered for 15 minutes and uncovered for 10 minutes. Allow to rest about 5 minutes out of the over before cutting.
• Serve with fresh cilantro, sliced avocado, lime wedges, and freshly ground black pepper.
• (FOR THE DAIRY-FREE OPTION: omit shredded cheese, or substutute a dairyless option. You may add extra corn and/or spinach. Use 6 oz dairy-free sour cream or cream cheese instead of yogurt. If making two casseroles (one dairy-free and one regular), split the mole-chicken mixture into two saucepans before adding 4 oz yogurt to one and 4 oz dairy-substitute to the other.).

MOLE VERDE

Steps:

• First things first, get all of those vegetables chopped and your other ingredients ready to go before you begin! The timing of adding each ingredient is important so you don't want to burn your onions while you're trying to chop the broccoli, okay?!
• Okay, grab an 8-quart pot, add the tablespoon of oil and set on a medium-high burner. Once the oil is hot but not smoking add the onions and potatoes. You want to cook the onions til they just start getting a bit of color. Keep stirring them with a wooden spoon. Bonus points if you have a flat bottom wooden spoon! When the onions are ready, add the sage leaves, bay leaves, garlic, salt and pepper. Stir all that up real good and saute until you can really smell the sage and garlic, 1 to 2 minutes. Now add the water, scrape the bottom of the pot with your spoon to get up all those good bits and bring this up to a boil. Let this boil until your potatoes are soft, about 5 minutes.
• While you wait for the potatoes to get soft you want to set up your blender and a fine mesh strainer over another pot, bowl or container that you'll strain the sauce into.
• When the potatoes are soft, you'll add the Anaheim peppers and broccoli to the pot and stir to combine. Cook until the broccoli stems are just soft, aka al dente. This is a key step so don't get distracted! Put your phone in another room and focus on the vegetables! You want your sauce to be bright green so pay attention. As soon as the broccoli is ready, kill the heat on the pot and add the parsley and sunflower seeds and give it a good stir. Immediately take your pot to where you're going to blend the sauce. Blend the mole in two or three batches, depending on the size of your blender. Remember that your mole is piping hot so make sure to start your blender on low and increase the speed slowly, unless you want mole on your ceiling. As you increase the speed, reserve enough of the remaining 1/2 cup olive oil for each successive batch add the oil to the blender. Let the mole blend on high for about a minute until it's really well blended. As you work each batch you may want to adjust the amount of liquid in the blender. If it seems too thin, then don't add as much of the cooking liquid on the next batch and vice versa. Think rich, silky potato soup you could scoop up with a tortilla.
• Strain each batch through your strainer. You can use a ladle to help push the mole through the strainer and speed things up a bit. After you have blended up and strained all the mole, whisk it together so the final sauce is consistent throughout.
• At this point the mole is ready to serve. If you're making ahead of time, try and get the mole into an airtight container and cooling in the fridge as quickly as possible to keep that bright green color. You can also freeze the mole for that dinner party you're having in a month.

CHICKEN MOLE VERDE

Steps:

• For the chicken: Put the chicken parts in a large pot and add enough water to cover the meat by 2 inches. Add the onion, garlic, and salt. Bring to a simmer over high heat, skimming off any foam, then reduce the heat to maintain a gentle simmer. Cook until the meat begins to pull away from the drumstick and the thigh joint feels loose, about 30 minutes. Let cool in the broth, then strain and reserve the broth and chicken separately.
• For the mole: Toast the sesame seeds and pumpkin seeds together in a large skillet over medium heat, stirring until the sesame seeds are golden brown and the pumpkin seeds have started to darken and pop, 5 to 6 minutes. Transfer to a bowl. Add the 1/4 cup oil to the skillet and return to medium heat. When the oil is hot, fry the peanuts until golden, about 1 minute. With a slotted spoon, transfer the peanuts to the bowl with the seeds, leaving the oil behind. Add the ginger, allspice, and cloves to the seed mixture.
• In the same skillet, in the oil remaining, fry the plantain over medium heat until lightly browned, about 3 minutes, then set the plantain aside. Add the serrano and poblano chiles, the onion, and the whole garlic cloves and fry until the chiles blister all over and the onion and garlic char in spots, 3 to 4 minutes. Set aside. Add the tomatillos to the same skillet and cook, turning, until they char and blister in spots, about 5 minutes. Set them aside.
• Toast the tortilla directly over a gas flame or under a broiler until it blackens in spots and becomes crisp, about 1 minute. Let cool, then tear into pieces.
• Put the seed mixture in a blender and blend on high speed, adding enough of the chicken broth-about 1 cup-to make a paste that is as smooth as possible. Transfer to a small bowl.
• Working in batches, put the tomatillos, plantain, chiles, onion, garlic, tortilla pieces, chopped lettuce, 1 cup cilantro, and the avocado in the blender and puree until smooth. (Put the tomatillos in first to have enough liquid to engage the blender.) Transfer to a bowl.
• Put any leftover frying oil in a large pot and add enough additional vegetable oil to make 2 tablespoons. Set over medium heat and add the seed paste. Cook, stirring, until the paste becomes fragrant, about 1 minute. Stir in the tomatillo puree and bring to a simmer. Add 5 cups of the reserved chicken broth and simmer gently, stirring occasionally, for 1 1/4 hours to develop flavor. Add the sugar and season with salt. Remove half the sauce (about 5 cups) and freeze for later use.
• Cut each chicken breast in half crosswise. Cut the leg-thigh quarters in half at the joint. You should have 12 pieces. Place the chicken parts in the mole and simmer until hot throughout. Thin with more chicken broth if desired.
• Divide the mole and chicken among 6 warm bowls or plates. Garnish with chopped cilantro.
• Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp and herbaceous white wine.

PORK MOLE VERDE

Steps:

• Heat broiler.
• Cover rimmed baking sheet with foil; spray with cooking spray. Place first 5 ingredients on baking sheet. Broil, 4 inches from heat, 12 min. or until roasted, turning every 5 min. and removing ingredients from pan when tortillas are crisp and vegetables are roasted to desired doneness.
• Meanwhile, cook and stir bacon in large deep ovenproof skillet or Dutch oven until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add pork loin to drippings in skillet; cook 5 min. or until evenly browned, turning after 3 min.
• Heat oven to 350ºF. Blend broth, tortillas and all roasted vegetables except chiles in blender until smooth. Add to pork loin in skillet; cover. Bake 1-1/2 hours or until done (145ºF). Meanwhile, toss potatoes, chayotes and beans with dressing; spread onto foil-covered rimmed baking sheet sprayed with cooking spray. Cover; bake 1 hour 15 min., uncovering after 45 min.
• Remove about 1/3 of the tomatillo sauce from skillet; blend in blender with roasted serrano chile until smooth. Pour into serving bowl. Spoon remaining sauce onto platter; top with pork loin. Surround with baked vegetables; sprinkle with bacon.