Mole Verde: Green Mole Recipe : : Recipes : Food Network


  • 6 large leaves lengua de vaca or sorrel, rinsed, stems removed, and coarsely chopped
  • 4 leaves hoja santa, stems and veins removed, coarsely chopped
  • 8 large sprigs epazote, 5 coarsely chopped, 3 left whole
  • 4 jalapeno or 6 serrano chiles, coarsely chopped, or to taste
  • 6 ounces unhulled raw pumpkin seeds, about 2 cups
  • 2 cups chicken or beef broth
  • 6 ounces tomates verdes (tomatillos), husks removed, rinsed, and coarsely chopped
  • + 1 more ingredients
    • Approximately ¼ cup pork lard or vegetable oil, for frying

Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning. Set them aside to cool and then grind them in an electric grinder to a fine powder. Put 1 1/2 cups of the broth in a blender, gradually adding the tomates verdes, len...

View full recipe at SpringPad


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