Mole Verde Recipe

Cooking Directions

• STEP 1.In a large pot, bring water to a boil and add tomatillos, serrano peppers, and garlic cloves. Cook until tomatillos are soft.
• STEP 2.In a blender, combine the cooked tomatillos, peppers, and garlic with pumpkin seeds, cilantro, epazote, and spinach. Blend until smooth.
• STEP 3.In a separate pan, heat oil and add the blended mixture. Cook over medium heat for about 10 minutes, stirring occasionally.
• STEP 4.Add chicken broth, salt, and pepper to the pan. Simmer for another 10 minutes, allowing the flavors to meld together.
• STEP 5.Serve the Mole Verde over cooked chicken, pork, or enchiladas. Garnish with fresh cilantro and serve with rice and tortillas.

Cooking Tips

• If you prefer a milder sauce, remove the seeds and membranes from the serrano peppers before cooking.
• For a thicker consistency, you can add a handful of toasted bread or tortilla chips to the blender.
• Leftover Mole Verde can be stored in an airtight container in the refrigerator for up to 5 days.

Storage and Serving

• Store leftover Mole Verde in an airtight container in the refrigerator.
• Serve the sauce over cooked chicken, pork, or enchiladas.
• Garnish with fresh cilantro and serve with rice and tortillas.