Many people think of only red or black mole, but there are moles from all over Mexico with many different ingredients. Oaxaca is known for its chocolate and of course, its mole sauces. Try this with pork, chicken or beef.
2 cups (280 g) organic raw pumpkin seed or green pepits
1/4 cup + 1 Tbs. (75 ml) olive oil
1 small organic romaine lettuce, cut into crosswise slices
1 1/2 cups (30 g) parsley, leaves and tender stems OR 1/8 cup (15 g) dried parsley
1 cup (20 g) organic radish tops, loosely packed
1/4 cup (3 g) epazote or coriander leaves
1 cup (20 g) cilantro leaves and tender stems
1 pound (455 g) organic tomatillos, peeled and quartered
1/2 medium organic onion
4 organic garlic cloves, peeled
2-4 serrano chiles, stemmed
2-2 1/2 cups (480-600 ml) organic chicken stock
1. In a large dry skillet, toast the pumpkin seeds over medium hight unit they begin to get golden and fragrant, about 12 minutes.
2. Stir frequently and be careful not to burn them.
3. Transfer to a blender.
4. Add 1/4 cup (60 ml) oil and purée into a paste.
5. Add all the vegetables, herbs, tomatillos, one of the onion halves, 2 of the garlic cloves, the serrano chiles, and 1 cup (240 ml) of the chicken stock.
6. Continue blending until the sauce is very smooth.
(a) Add more chicken sock if necessary.
7. Cook the mole over low heat, stirring until it just begins to simmer, about 6 minutes
8. Serve over you dish.
Mole verde (Spanish)
1/4 cup + 1 Tbs. (75 ml) olive oil
1 small organic romaine lettuce, cut into crosswise slices
1 1/2 cups (30 g) parsley, leaves and tender stems OR 1/8 cup (15 g) dried parsley
1 cup (20 g) organic radish tops, loosely packed
1/4 cup (3 g) epazote or coriander leaves
1 cup (20 g) cilantro leaves and tender stems
1 pound (455 g) organic tomatillos, peeled and quartered
1/2 medium organic onion
4 organic garlic cloves, peeled
2-4 serrano chiles, stemmed
2-2 1/2 cups (480-600 ml) organic chicken stock
1. In a large dry skillet, toast the pumpkin seeds over medium hight unit they begin to get golden and fragrant, about 12 minutes.
2. Stir frequently and be careful not to burn them.
3. Transfer to a blender.
4. Add 1/4 cup (60 ml) oil and purée into a paste.
5. Add all the vegetables, herbs, tomatillos, one of the onion halves, 2 of the garlic cloves, the serrano chiles, and 1 cup (240 ml) of the chicken stock.
6. Continue blending until the sauce is very smooth.
(a) Add more chicken sock if necessary.
7. Cook the mole over low heat, stirring until it just begins to simmer, about 6 minutes
8. Serve over you dish.
