Mole Verde Recipe

Makes: 1 quart

Tomatillos and cilantro take center stage for this light, tangy mole.

  • 1 pound tomatillos
  • 2 cups boiling salted water
  • 2 seeded jalapeños
  • 1 bunch cilantro
  • 2 cloves garlic
  • 1 coarsely chopped white onion
  • 1 cup raw pumpkin seeds
  • 3 tablespoons lard or oil
  • 1 cup chicken stock
  1. Peel off the papery skin from 1 pound of tomatillos and cook in 2 cups boiling salted water for about 10 minutes. Drain, reserving the cooking water.
  2. Blend the tomatillos, 2 seeded jalapeños, the leaves from 1 bunch cilantro, 2 cloves garlic, and 1 coarsely chopped white onion with about 1/2 cup of the cooking water until smooth. Transfer to a bowl.
  3. Toast 1 cup raw pumpkin seeds in 1 tablespoon lard or oil. Blend with 1 cup chicken stock until smooth. Combine both mixtures.
  4. Melt 2 tablespoons lard or oil and fry the tomatillo–pumpkin seed mixture for 3 minutes, or until bubbling hot. Season to taste with salt. Serve with chicken enchiladas or tacos. Makes 1 quart sauce.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.