Green Tomatillo Mole Mexicana
Submitted by Tamala
Mexican green mole built on tart tomatillos and toasted pumpkin seeds, with jalapeno, garlic, cumin, and cinnamon. A silky, herb-green sauce that cloaks chicken, pork, or enchiladas in tangy, nutty depth.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsMole verde is the bright, herbaceous cousin of those long-simmered brown moles, and this Mexican sauce leans on tomatillos for tang and toasted seeds for body.
You start by toasting pumpkin seeds (or pine nuts) in a dry pan until they pop and turn nutty, then grind them fine. This is what thickens the sauce instead of flour.
The tomatillos get simmered with jalapenos until soft, then blended with onion, garlic, cilantro, ground cumin and cinnamon, and a few lettuce leaves, which soften any sharp edges and deepen the green color.
The key technique is frying the sauce. You cook the seed paste in hot oil until it thickens, add the tomatillo puree, then loosen it with chicken stock and simmer until glossy. Frying the base concentrates flavor and separates a real mole from a raw salsa.
Chef Tips
- Toast the seeds just until they pop and color; scorched seeds turn the whole sauce bitter.
- Fry the sauce base in hot oil before adding stock; this ‘frying the mole’ step builds its deep, rounded flavor.
- Thin with extra stock at the end if it tightens too much, since mole should pour rather than clump.
Variations
- Spoon it over poached chicken or shredded pork for a classic main.
- Use it as an enchilada sauce, smothering rolled tortillas before baking.
- Add fresh epazote, hoja santa, or extra cilantro for a more traditional herbal profile.
Ingredients
Directions
Toast the pumpkin seeds in a dry frying pan, shaking pan or stirring constantly until they are browned and toasty (for pine nuts) or until they have browned and popped (for pumpkin seeds).
Remove from the heat and transfer to a blender jar if you’re using pine nuts or to a bowl if you’re using pumpkin seeds.
If you’re using pine nuts, blend with 1 cup of the stock until smooth, then strain through a medium-mesh strainer.
If you’re using pumpkin sees, pulverize in a spice mill in batches and sift into a bowl.
Stir in 1 cup of the stock and mix well. Set aside.
Simmer tomatillos in water to cover with the chilies (remove stems, seeds and membranes from chilies) and simmer for 10 to 15 minutes.
Drain and place in the blender jar.
Add the onion, garlic, and cilantro.
Grind the spices in a spice mill and add to the blender jar.
Add the lettuce leaves and salt.
Blend until the mixture is smooth.
Heat the oil in a heavy-bottomed saucepan or casserole over medium heat.
Add the nut or seed mixture and cook, stirring constantly, until the mixture thickens, about 5 minutes.
Add the tomatillo mixture and cook again, stirring for about 5 to 10 minutes, until the mixture is thick.
Stir in the remaining 2 cups chicken stock, bring to a simmer, cover partially, and simmer for 30 minutes.
Taste and correct seasonings. If the mixture seems too thick, stir in a little more chicken stock.
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