HERBED PUMPKIN SEED MOLE (MOLE VERDE CON HIERBAS)
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in it.
Provided by Cecilia Hae-Jin Lee
Categories Sauce Blender Vegetable Cinco de Mayo Squash Pumpkin Fall Summer Tomatillo Party Advance Prep Required
Yield Makes about 3 cups
Number Of Ingredients 13
Steps:
- In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
- In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
- Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
dxb Saqib
[email protected]This mole is the perfect comfort food. It's warm, hearty, and delicious.
Ria Kacani
[email protected]This mole is a great make-ahead dish. You can make it ahead of time and then reheat it when you're ready to serve.
matin kurd
[email protected]I'm not a vegetarian, but I really liked this vegetarian mole. It's a great way to get your veggies in.
Ayindeadijat Oduntan
[email protected]This mole is a bit too sweet for my taste, but it's still really good.
MD: Rakib
[email protected]I've never had mole before, but I really enjoyed this recipe. It's a great introduction to this classic Mexican dish.
Ronish Basnet
[email protected]This mole is a bit pricey to make, but it's a special occasion dish, so it's worth it.
Waqas Mir
[email protected]I love the vibrant green color of this mole. It's so unique and beautiful.
Joseph Kiema
[email protected]This mole is a bit time-consuming to make, but it's worth it. The results are amazing.
Tommy Tucker
[email protected]I'm not a big fan of pumpkin seeds, but I really liked this mole. The pumpkin seeds add a nice nutty flavor without being overpowering.
Trever Long
[email protected]This mole is a great way to use up leftover pumpkin seeds. I always have a bunch of them lying around after Halloween, and this is the perfect way to use them up.
Namrata Dangi
[email protected]I made this mole for a party last weekend, and it was a huge success. Everyone loved it!
Nyamah Mulbah
[email protected]This mole is a bit spicy for my taste, but it's still really good. I would recommend using less chili powder if you don't like spicy food.
Md Farvej Hasan
[email protected]I love the unique flavor of this mole. The pumpkin seeds add a really nice touch.
Andiswa Snothile
[email protected]This is the best mole recipe I've ever tried. It's so easy to make, and the results are incredible.
Yetunde Sofiat Giwa
[email protected]I've made this mole several times now, and it's always a hit with my family and friends. It's the perfect dish for a special occasion.
Effervescent Crone (Full up on Crazy)
[email protected]This mole is absolutely delicious! The flavors are rich and complex, with a perfect balance of sweetness, heat, and bitterness. I especially love the nutty flavor of the pumpkin seeds.