Green Tomatillo Mole
Submitted by khu7
Green tomatillo mole with toasted pumpkin seeds, jalapenos, cilantro, cumin, cinnamon, and romaine lettuce. An authentic Mexican mole verde for chicken, enchiladas, or dipping.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
Real mole verde is nothing like the jarred stuff. This green tomatillo mole builds layer after layer: toasted pumpkin seeds for body, simmered tomatillos and jalapenos for that tart, bright heat, and a blend of cumin, cinnamon, and cloves for the warm spice backbone that makes mole unmistakably mole.
Romaine lettuce blended into the sauce might surprise you, but it’s a traditional ingredient in mole verde. The leaves add a green vibrancy and a slight vegetal sweetness that rounds out the acidity of the tomatillos.
Toasting the pumpkin seeds until they pop is where the nutty depth comes from. They get ground and stirred into stock to create the sauce’s thick, velvety base. Everything simmers together for 30 minutes until the flavors meld into something complex and deeply savory.
Chef Tips
- Toast the pumpkin seeds in a dry pan over medium heat. They pop and jump, so shake the pan constantly to prevent burning.
- Simmer the tomatillos and chilies together, then drain before blending. The cooking water is too bitter for the sauce.
- Fry the nut-seed mixture first, stirring constantly for 5 minutes until it thickens. This step develops a toasted flavour that raw pumpkin seeds can’t deliver.
- The sauce freezes well. Make a double batch and freeze in portions for quick weeknight meals.
Variations
- Use pine nuts instead of pumpkin seeds for a richer, more buttery sauce.
- Add more or fewer jalapenos to control the heat level.
- Stir in lime juice and thin with stock for a vibrant salad dressing.
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.
Yield: About 3 cups sauce.
Serve with grilled or poached chicken breasts as main course.
Use as a dip with crudites, as a topping for nachos or enchiladas.
Add lime or lemon juice or vinegar and use as a salad dressing.
Sauce freezes well.
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