Mole Verde -- Mexican Green Sauce


  • 6 serrano chilies, coarsely chopped (to taste)
  • 4 jalapenos (to taste) or 6 serrano chilies, coarsely chopped (to taste)
  • 8 large sprigs epazote (5 coarsely chopped, 3 left whole)
  • 4 leaves hoja santa, stems and veins removed, coarsely chopped
  • 6 large leaves sorrel, rinsed, stems removed, and coarsely chopped (lengua de vaca)
  • 6 ounces tomatillos, husks removed, rinsed, and coarsely chopped
  • 2 cups beef broth
  • + 2 more ingredients
    • 2 cups chicken broth or 2 cups beef broth
    • 6 ounces pumpkin seeds, about 2 cups (raw, unhulled)

1 Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning. 2 Set them aside to cool. 3 Grind them in an electric grinder or blender to a fine powder. 4 Put 1 1/2 cups of the broth in a blender, gradually adding the tomat...

View full recipe at SpringPad


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