Mole Verde | Serious Eats : Recipes


  • Kosher salt, to taste
  • 1 tablespoon lard or olive oil
  • 1 tablespoon minced garlic (about 3 medium cloves)
  • ½ cup packed coarsely chopped romaine lettuce leaves
  • ½ cup packed coarsely chopped fresh epazote (see note above)
  • 1 cup packed coarsely chopped fresh cilantro leaves and tender stems
  • 2 medium jalapeño peppers, stemmed and roughly chopped (seeds removed for a milder sauce)
  • + 4 more ingredients
    • 1 cup roughly chopped white onion (about 1 small)
    • 3 cups homemade or store-bought low sodium chicken stock
    • ½ pound tomatillos, husked and halved
    • 1 cup pepitas (hulled pumpkin seeds)

1 In a medium cast iron skillet over medium-high heat, toast pepitas until they start to pop and turn a light golden brown, about 5 minutes. Transfer to a spice grinder or blender and process until finely ground. 2 Place ground pepitas, tomatillos, 1 cup chicken stock, onion, jalapeños, cilantro...

View full recipe at SpringPad


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