Many people think of only red (mole rojo) or black mole (mole negro) or a dozen more types of mole. There are moles (Nahuatl: mōlli "sauce") from all corners of Mexico with many different ingredients. Oaxaca is known for its chocolate and of course, its mole. Try this sauce with pork, chicken, or beef.
📌Note:"mole sauce" means sauce sauce.
Mole verde (Spanish)
Makes over 9 cups (+1260 ml)
Calculate the amount of ingredients for less quality.
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 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
uno 1. In a large dry skillet, toast the pumpkin seeds over medium hight unit they begin to get golden and fragrant, about 12 minutes.
dos 2. Stir frequently and be careful not to burn them.
tres 3. Transfer to a blender.
cuatro 4. Add 1/4 cup (60 ml) oil and purée into a paste.
cinco 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.
seis 6. Continue blending until the sauce is very smooth.
(a) Add more chicken sock if necessary.
siete 7. Cook the mole over low heat, stirring until it just begins to simmer, about 6 minutes.
ocho 8. Serve over you dish.
Try mole vera over chicken with sunflower seeds.
