Mole Verde Recipe
Experience the vibrant flavors of Mexico with this delicious and versatile Mole Verde recipe.
Imagine a warm evening, the scent of fresh herbs mingling with toasted nuts, as you prepare a vibrant Mole Verde. This dish is a celebration of color and flavor, a harmony of Mexican culinary artistry that brings a unique, earthy taste to your table. The gentle heat from the chiles, balanced by the freshness of cilantro and epazote, creates a sauce that is as lively as it is comforting. Mole Verde, often referred to as a 'green mole,' has its roots in the culinary traditions of central Mexico, particularly in the regions of Puebla and Oaxaca. This dish, however, is my personal ode to the meals my grandmother would prepare—each bite filled with love, memory, and a hint of spice. What makes this recipe truly shine is my secret trick of dry-roasting pumpkin seeds until they release their oils, adding a depth that’s simply irreplaceable. Serve this mole with tender chicken or drizzled over roasted vegetables. It's perfect for family gatherings, or just when you want to treat yourself to something a bit special.
Step-by-Step
- 01Step 1 / 5
Begin by dry-roasting the pumpkin seeds in a skillet over medium heat.
Stir frequently until they are golden and begin to pop, about 5-7 minutes.
Remove from heat and allow to cool.
- 02Step 2 / 5
In a blender, combine the roasted pumpkin seeds, charred poblano peppers, jalapeño, cilantro, parsley, epazote, garlic, and onion.
Blend until smooth, adding chicken broth gradually to achieve a thick and creamy consistency.
- 03Step 3 / 5
In a large saucepan, heat the olive oil over medium heat.
Pour in the blended mixture, stirring occasionally, and let it simmer for about 20 minutes.
The sauce should become fragrant and slightly thickened.
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- 04Step 4 / 5
Season the mole verde with salt and ground cumin.
Adjust seasoning to taste, allowing the flavors to meld together for another 10 minutes on low heat.
- 05Step 5 / 5
Once the sauce reaches your desired thickness, remove it from heat.
Serve immediately over your choice of protein or vegetables.
Chef Tips
- •If you can't find fresh epazote, dried works well, but use it sparingly as it has a potent flavor.
- •Roasting the peppers over an open flame gives them a smoky depth—don't skip this step.
- •The mole can be made a day ahead, as the flavors develop even more overnight.
- •Add a squeeze of lime for an extra burst of freshness just before serving.
- •For a vegetarian option, use vegetable broth instead of chicken broth.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, Mole Verde can be made a day in advance. The flavors will continue to develop as it rests.
What can I substitute?+
You can substitute fresh spinach for cilantro if you prefer a milder flavor, and use vegetable broth for a vegetarian version.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
