Mole Verde Green Mole Recipes

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MOLE VERDE



Mole Verde image

This is a really nice recipe that I'm happy to bring to you today. Its wonderful mix of flavors will make you feel that all that time you spent preparing it was definitely worthwhile!

Provided by Mely Martínez

Categories     Pork     Salsas

Time 55m

Number Of Ingredients 14

2 pounds of pork (country style ribs, cut into 3/4-inch pieces)
1 Bay leaf
6 medium tomatillos (husks removed)
2/3 cups of pumpkin seeds (shelled and toasted)
1/2 cup of sesame seeds (toasted)
2-3 Serrano peppers
2 large garlic cloves
1/2 small white onion (chopped)
3 large romaine lettuce leaves (chopped)
2 Hierba Santa leaves (chopped*)
A small bunch of cilantro
1 large squash or zucchini (cubed)
8 black peppercorns (whole)
6 spice clove (whole)

Steps:

  • Place the meat and bay leaf in a large casserole, and add just enough water to barely cover it. Turn heat to medium and cook for about 30 minutes with the lid on. The water will start to reduce, and the meat will start browning on its rendered fat. The slow cooking process will produce a tender meat. If after this period of time your meat still looks though, keep cooking and add a little bit more water as needed.
  • While the meat is cooking, place tomatillos in a saucepan*, cover with water and bring to a boil over high heat. Once it starts boiling, reduce heat to low and simmer until tomatillos are pale green and soft, about 6-8 minute.o
  • Place the cooked and drained tomatillos in a blender with the pumpkin seeds, sesame seeds, Serrano peppers, garlic, onion, romaine lettuce leaves, Hoja Santa leaves, cilantro leaves, spices, and 1 cup of water or chicken broth. Process until you have a very smooth sauce. Depending on your blender, you may need to work in batches.
  • By this time, the meat should be starting to brown in the casserole. Pour the sauce over the meat and cook over medium-high heat, stirring frequently to avoid the sauce from sticking to the bottom. Once the sauce starts boiling, reduce the heat to low and simmer gently to allow all the flavors to be absorbed. Add the cubed vegetables and more water as needed.
  • Keep slowly simmering until the vegetables are cooked, about 8 minutes. Serve warm with a nice portion of rice and corn tortillas to scoop up the mole sauce from the plate.

Nutrition Facts : ServingSize 6 oz, Calories 538 kcal, Carbohydrate 7 g, Protein 40 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 130 mg, Sodium 105 mg, Fiber 3 g, Sugar 2 g

PISTACHIO GREEN MOLE (MOLE VERDE DE PISTACHE)



Pistachio Green Mole (Mole Verde de Pistache) image

Many Mexican moles require hours of cooking and a laundry list of ingredients, but this green mole does not. This vibrant vegan version is made with herbs, baby spinach and pistachios, and the sauce comes together in about 30 minutes. This recipe calls for zucchini or summer squash, but feel free to swap in another roasted vegetable, depending on the season. The chef Enrique Olvera included it in his "Tu Casa Mi Casa" cookbook to show how fresh and seasonal a mole can be.

Provided by Sara Bonisteel

Categories     tacos, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

3 to 4 zucchini or any variety of summer squashes, cut into 1-inch pieces
Extra-virgin olive oil, for drizzling
Kosher salt and black pepper
4 tablespoons grapeseed oil
1/4 small white onion, roughly chopped
1 small garlic clove, sliced
1 poblano chile, sliced
1 güero chile, banana pepper or New Mexico yellow chile, sliced
1 cup finely diced tomatillos
1 cup roasted shelled pistachios
1 cup fresh cilantro leaves
2 fresh or dried hoja santa leaves
1/2 cup baby spinach
1 cup assorted greens, such as cilantro leaves, amaranth leaves or purslane
2 cups cooked white rice
Corn tortillas

Steps:

  • Heat the oven to 350 degrees. Place the squash on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until lightly brown, about 15 to 25 minutes.
  • Meanwhile, make the mole: In a pot, heat the grapeseed oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the chiles and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatillos and cook, stirring occasionally, until soft, 5 to 8 minutes.
  • Add 2/3 cup water and the pistachios and simmer for 5 minutes. Remove from the heat and transfer to a blender along with the cilantro, hoja santa and spinach. Blend until smooth, about 3 minutes. Season with salt to taste.
  • Serve the mole warm, with the roasted zucchini. Top with greens and serve rice and tortillas alongside.

MOLE VERDE: GREEN MOLE



Mole Verde: Green Mole image

Provided by Food Network

Categories     condiment

Time 1h

Yield 6 servings

Number Of Ingredients 8

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
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
Approximately 1/4 cup pork lard or vegetable oil, for frying

Steps:

  • 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, lengua de vaca, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
  • Heat the lard in a flameproof casserole in which you are going to serve the mole and fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking; cook for about 25 minutes. Add the rest of the epazote.
  • Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients. Continue cooking over low heat, stirring constantly for 10 more minutes. Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth. Add any remaining broth and salt, to taste. If the sauce is too thick, add a little water to dilute.

MOLE VERDE: GREEN MOLE



Mole Verde: Green Mole image

Provided by Food Network

Categories     condiment

Time 1h

Yield 6 servings

Number Of Ingredients 8

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
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
Approximately 1/4 cup pork lard or vegetable oil, for frying

Steps:

  • 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, lengua de vaca, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
  • Heat the lard in a flameproof casserole in which you are going to serve the mole and fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking; cook for about 25 minutes. Add the rest of the epazote.
  • Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients. Continue cooking over low heat, stirring constantly for 10 more minutes. Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth. Add any remaining broth and salt, to taste. If the sauce is too thick, add a little water to dilute.

GREEN MOLE



Green Mole image

Provided by Diana Kennedy

Categories     Blender     Chicken     Pork Rib     Hot Pepper     Fall     Chard     Cilantro     Parsley     Simmer

Yield Makes 6 to 8 servings

Number Of Ingredients 22

The Meat
1 large chicken (3 1/2-4 pounds/1.575 to 1.8 kg), cut into serving pieces, or 4 1/2 pounds (about 2 kg) country-style spareribs, cut into 2-inch (5-cm) pieces
1 small white onion, roughly chopped
2 garlic cloves, roughly chopped
Water or light chicken broth to cover
Sea salt to taste
1 pound (450g) giblets (optional)
The Sauce
5 ounces (140g) sesame seeds, about 1 cup (250ml)
1 1/2 ounces (45g) raw hulled pumpkin seeds, about 1/3 cup (83ml)
3 whole cloves
3 peppercorns
3 allspice berries
About 1/3 cup (83ml) lard or vegetable oil
2 garlic cloves, roughly chopped
6 ounces (180g) tomate verde (about 8 medium), roughly chopped
2 poblano chiles (unpeeled), seeds and veins removed and roughly chopped, about 1/2 cup (125ml)
6 to 8 serrano chiles, roughly chopped
8 romaine lettuce leaves, roughly chopped
5 green Swiss chard leaves, stems removed and discarded, leaves roughly chopped
1 large bunch cilantro, trimmed of thick stems and roughly chopped, about 1 1/2 cups (375ml) tightly packed
1 small bunch flat-leaf parsley, roughly chopped, about 1/2 cup (125ml) tightly packed

Steps:

  • Put the chicken pieces, onion, and garlic into a large saucepan; add water or chicken broth to cover and add salt. Add the optional giblets if you are making this with water. Bring to a simmer and cook over low heat until the meat is almost tender but still firm, about 25 minutes. (A lot will depend on the quality of the chicken.) If using pork, cook for about 20 minutes longer. Strain, reserving the broth. Reduce or add water to make up to 6 cups (1.5L).
  • Put the sesame seeds into an ungreased skillet over medium heat, stirring them constantly until they become a deep golden color, about 5 minutes. Take care not to let them burn. Spread them out on a tray to cool. Put the pumpkin seeds into the pan and stir them until they begin to swell and start to pop around, about 3 minutes. Set aside to cool. When the seeds are cool, grind the sesame first with the cloves, peppercorns, and allspice to a slightly textured powder. Then grind the pumpkin seeds to the same texture. Transfer both to a bowl and stir in 1 cup (250ml) of the reserved broth to make a thick paste.
  • Heat about 3 tablespoons of the lard or oil in a heavy casserole, add the seed paste, and fry over medium-low heat, scraping the bottom of the pan constantly to avoid sticking - if necessary add a little more fat - until dry, shiny, and a rich deep golden color.
  • Unless you have a large blender jar you may need to blend the greens in two batches, but try to use the minimum of liquid. Put 1 cup (250ml) of the broth into the blender jar and add the garlic, tomate verde, and chiles and blend fairly smooth. Gradually add half of the greens and blend as smoothly as possible. Add the rest of the greens little by little, with just enough of the broth to enable the blades of the blender to work efficiently.
  • Gradually stir the blended ingredients into the fried seed paste over medium heat, stirring the mixture well after each addition. Continue cooking over medium heat, stirring frequently, until the sauce starts to reduce and thicken, for about 10 minutes. Add the remaining broth and cook for a further 10 minutes - pools of oil will form around the periphery. Add the meat, adjust salt, and cook for a further 10 minutes. Dilute with more broth or water if desired. Serve with corn tortillas.

MOLE VERDE



Mole Verde image

Among the seven most well-known mole varieties, tomatillo-based mole verde is one of the easiest to prepare because of its use of fresh chiles and herbs rather than dried chiles and spices. Romaine, cilantro and epazote get blended into the mole of seared chiles, garlic, onion and toasted nuts and seeds to make an earthy sauce. Fresh epazote and hoja santa add depth of flavor, with unique notes of pungency and anise, but they can be tough to find, so dried options can be used. This mole can be stored in the freezer for up to 3 months, ready for weeknights when all you want to do is warm up some tortillas and mushrooms for a perfect taco, or you could serve it over Mexican rice with roasted cauliflower.

Provided by Jocelyn Ramirez

Categories     sauces and gravies

Time 1h

Yield 8 cups (8 to 10 servings)

Number Of Ingredients 18

8 medium tomatillos (about 1 pound), peeled and washed
1 large poblano
½ medium yellow onion, quartered
2 to 3 serrano chiles
2 garlic cloves, peeled
1 cup brown (unhulled) sesame seeds
½ cup raw pepitas
½ cup raw almonds
2 dried bay leaves
2 to 3 cloves
6 large romaine lettuce leaves
1 medium bunch cilantro, torn in half
8 large fresh epazote leaves
1 medium fresh or dried hoja santa leaf (optional)
2 ½ cups vegetable stock, plus more if needed
¼ cup neutral cooking oil (such as grapeseed)
1 tablespoon kosher salt (such as Diamond Crystal)
Seared mushrooms, tofu steaks, roasted cauliflower and/or Mexican rice, for serving

Steps:

  • Add the tomatillos, poblano, onion, serrano chiles and garlic to a large preheated comal or cast-iron skillet set over medium heat. Cook everything until lightly charred and soft on all sides, about 20 minutes. The poblano should take the longest to cook, while the garlic cloves will be done in about 5 to 8 minutes.
  • Meanwhile, heat a dry small to medium skillet over medium. Once warmed, toast the sesame seeds, stirring constantly, until golden and fragrant, 4 to 5 minutes. Add the toasted seeds to a large bowl and set aside.
  • Toast the pepitas in the same skillet, stirring constantly, until golden, popped and fragrant, 4 to 5 minutes. Add them to the bowl with sesame seeds.
  • Toast the almonds in the same skillet, stirring constantly, until lightly seared and fragrant, 4 to 5 minutes. Add them to the bowl with the seeds.
  • Toast the bay leaves and cloves until the leaves lightly brown and the cloves become fragrant, 1 to 2 minutes. Add to the same bowl with the seeds.
  • Stem and seed the charred chiles, and add them along with the remaining charred ingredients and the toasted ingredients to a blender. Add the romaine, cilantro, epazote, hoja santa (if using) and 2 ½ cups vegetable stock. Blend until almost smooth yet slightly lumpy and textured. Use more of the vegetable stock as needed to smooth out the mixture. If you don't have a high-powered blender, you may need to blend in two batches, adding equal amounts of the wet and dry ingredients to each batch.
  • Heat a large, deep pot over medium-low. Once warmed, add the oil. Once the oil is hot and shimmering, carefully add the mole from the blender. There will be some splatter. Stir in the salt and simmer the mole for 15 to 20 minutes, until the flavors meld together, stirring occasionally to make sure the mole doesn't burn at the bottom of the pot.
  • Serve with seared mushrooms, tofu steaks or roasted cauliflower, paired with Mexican rice. Extra mole can be kept in the refrigerator for up to a week or frozen for up to 3 months in an airtight container.

MOLE VERDE -- MEXICAN GREEN SAUCE



Mole Verde -- Mexican Green Sauce image

Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic herb with a heart-shaped, velvety leaf growing in tropical Mesoamerica and is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper. It is an essential ingredient for mole verde.

Provided by Molly53

Categories     Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

6 ounces pumpkin seeds, about 2 cups (raw, unhulled)
2 cups chicken broth or 2 cups beef broth
6 ounces tomatillos, husks removed, rinsed, and coarsely chopped
6 large leaves sorrel, rinsed, stems removed, and coarsely chopped (lengua de vaca)
4 leaves hoja santa, stems and veins removed, coarsely chopped
8 large sprigs epazote (5 coarsely chopped, 3 left whole)
4 jalapenos (to taste) or 6 serrano chilies, coarsely chopped (to taste)
pork fat (approximately 1/4 cup) or vegetable oil, for frying (approximately 1/4 cup)

Steps:

  • 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.
  • Grind them in an electric grinder or blender to a fine powder.
  • Put 1 1/2 cups of the broth in a blender, gradually adding the tomatillos, sorrel, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
  • Heat the lard in a flameproof casserole in which you are going to serve the mole; fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking for about 25 minutes.
  • Add the rest of the epazote.
  • Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients.
  • Continue cooking over low heat, stirring constantly for 10 more minutes.
  • Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth.
  • Add any remaining broth and salt, to taste.
  • If the sauce is too thick, add a little water to dilute.

Nutrition Facts : Calories 183.6, Fat 14.7, SaturatedFat 2.6, Sodium 251.4, Carbohydrate 5.6, Fiber 2.5, Sugar 2.1, Protein 10.6

GREEN MOLE WITH PORK



Green Mole with Pork image

Provided by Zarela Martinez

Categories     Herb     Pork     Cinco de Mayo     Dinner     Meat     Tomatillo     Jalapeño     Hominy/Cornmeal/Masa     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 16

2 pounds boneless center cut pork loin in one piece, rolled and tied together with the ribs and backbone
1/2 teaspoon black peppercorns, bruised
1 teaspoon salt, or to taste
9 garlic cloves
8 whole cloves, or 1/4 teaspoon ground
1 teaspoon cumin seeds
3 jalapeño chiles, tops removed
6 large tomatillos, husks removed
1 small onion, cut into chunks
2 sprigs fresh thyme
2 sprigs fresh marjoram
1 cup (8 ounces) masa, either fresh or reconstituted by mixing 6 tablespoons masa harina to a smooth paste with 1 cup of water (see Tips, below)
1 medium bunch Italian parsley
Eight 6-inch sprigs fresh epazote or 1/4 cup dried, crumbled (see Tips, below)
3 large or 5 medium-size fresh hoja santa leaves or 6 dried leaves (see Tips, below)
2 cups cooked Great Northern or other white beans

Steps:

  • Choose a deep saucepan or Dutch oven large enough to hold the meat comfortably. Place the tied pork loin and bones in it along with the peppercorns, salt, and 4 of the garlic cloves. Add enough cold water to cover by 1 inch (at least 7 cups). Bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, for 1 hour, or until a meat thermometer inserted into the center reads 120° F. (Do not worry about the low temperature. The meat will cook more thoroughly in reheating.) Remove the meat and bones from the cooking stock and set aside. Strain the stock; you should have about 6 cups.
  • Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, thyme, marjoram, the remaining 5 garlic cloves, and 1/2 cup of the strained stock. Process until smoothly puréed (about 2 minutes on high).
  • Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.
  • Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to the simmer.
  • Cook, uncovered, over low heat for 10 minutes, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.
  • Untie the cooked pork and carve into serving pieces. Carve the bones into separate rib sections.
  • Place the parsely, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée.
  • Add the cooked beans to the masa-thickened sauce and let return to a simmer. Return the carved meat and bones to the pot along with the puréed herbs. Taste and add more salt if desired. Cook until just heated through, 4 to 5 minutes. Give each person a piece or two of rib bone along with the meat and sauce. Serve immediately.

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From epicureanexchange.com


HOW TO MAKE MOLE VERDE (OR GREEN MOLE) STEP-BY-STEP
Preparation. 1. Add lard to a frying pan and add the onion, garlic, green tomato, and Serrano peppers. 2. Stir in the green pepitas (pumpkin seeds) and peanuts until golden brown. Add the chicken broth and cook for 15 minutes.. 3. In the blender, pour what you’ve sautéed and add the lettuce, cilantro, radish, spinach, and epazote leaves.
From 5minutecrafts.site


GREEN MOLE (MOLE VERDE) WITH PORK RECIPE : SBS FOOD
Mole Verde: Green Mole Recipe. brown sugar, salt, cayenne, hot water, pulled pork rub, apple cider vinegar and 2 more Mexican Orange Sauce KitchenAid avocado oil, apple cider vinegar, large Roma plum tomatoes, medium yellow onion and 5 more. Food Network and Your Favorite Brands Plus Exclusive Originals on discovery+ discovery+ will feature the largest-ever content …
From foodnewsnews.com


MEXICAN MOLE SAUCE RECIPE: PORK WITH GREEN MOLE AND WHITE BEANS
2019-04-10 Strain and reserve all the pork stock as it will be used for reconstituting the mole verde powder. Throw out the garlic, onion, bay leaves, and peppercorns. Set the meat aside. Heat the oil in a pan on medium heat and stir in the mole powder. Cook for a little bit until the mole powder becomes a bit fragrant.
From cultureatz.com


MOLE VERDE (GREEN MOLE) | ZARELA
2010-06-06 Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, garlic, thyme, marjoram, and ½ cup of the strained stock.
From zarela.com


MOLE VERDE CON POLLO WITH CORN TORTILLAS | FOOD & WINE
Stir in remaining 3/4 cup duck fat; cook over medium-low, stirring often, until a thin layer of fat forms on top, 20 to 30 minutes. Step 8. Meanwhile, remove and discard skin and bones from ...
From foodandwine.com


BEST OAXACAN GREEN MOLE WITH CHICKEN RECIPE - HOW TO MAKE …
Directions. 01. Season the chicken with salt and pepper. In a large pot over medium-high, combine the tortillas and broth, then bring to a boil. Using a slotted spoon, transfer the tortillas (they will have softened) to a blender, add ¼ cup water and blend until smooth, about 1 minute.
From 177milkstreet.com


MOLE VERDE RECIPE - ZARELA MARTINEZ | FOOD & WINE
Step 1. In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together. In a blender combine the ground spices with the chiles, tomatillos, onion, garlic ...
From foodandwine.com


ZACATECAS-STYLE GREEN MOLE CHICKEN (POLLO EN MOLE VERDE)
2021-10-18 Instructions. Place all chicken ingredients in a large pot and bring to a boil. Once boiling, reduce heat to medium-low, cover with a lid and cook for 30 minutes, or until chicken is tender. Remove chicken from the pot, then strain the liquid through a mesh strainer and set aside 4 cups of the strained cooking liquid.
From 40aprons.com


RECIPE: MOLE VERDE CON PUERCO (GREEN MOLE WITH PORK)
Cut the pork in to serving pieces and place it in a large pot with the onion, garlic, pepper corns and salt. Bring to a boil, then lower the heat to a simmer, and let the pork cook until tender. Set aside 3 cups of the broth.
From foodnewsnews.com


FRESH AND FIERY MOLE VERDE - PEPPERSCALE
2018-12-22 SImultaneously, in a separate pan over medium heat, add the pepitas and brown them for 3 minutes, moving them often until lightly browned. Set the pumpkin seeds to the side. Drain the tomatillos, serranos, and garlic then place them in a blender. Blend smooth. Add the pepitas, white onion, romaine leaves, cilantro, parsley, and salt to the ...
From pepperscale.com


GREEN MOLE WITH ROASTED CHAYOTE (OR OTHER VEGETABLES) - RICK …
Cool until handleable, then rub off the blackened skin, tear open, pull out the seed pod and stem, then briefly rinse the chile to remove any stray seeds or bits of skin. Roughly chop the roasted flesh and scoop into a blender jar. Make the mole base. In a medium (2- or 3-quart) saucepan, combine the tomatillos with the garlic and onion.
From rickbayless.com


HOW TO MAKE GREEN MOLE | MOLE VERDE | PIPIÁN - YOUTUBE
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make a easy and delicious mole verde, or as many may know it as p...
From youtube.com


MOLE VERDE (GREEN MOLE) - VEGAN FOR EVERYONE
Method. In a frypan dry fry the pumpkin seeds, sesame seeds and the spices over a medium heat until the sesame seeds start to brown. Set aside. Finely chop the onion and chilli. Add a little olive oil to the frypan and saute the onion until it is soft. Blend the spice mix, onion and chilli and the remaining ingredients together until smooth.
From veganforeveryone.com


EL MOLE VERDE DE MI CUñADA PATY - CHILES Y MAíZ
Cook the pork or chicken meat, according to your choice, with half the onion, 2 cloves of garlic, the fat peppers and 1 bay leaf. When the meat is ready, strain it and leave the broth reserved for the preparation of the mole. Toasting the seeds. In a frying pan, the seeds, peanuts and sesame seeds are toasted separately, taking great care not ...
From chilesymaiz.com


THE BEST GREEN MOLE / MOLE VERDE RECIPE - YOUTUBE
The Best Green Mole / Mole Verde recipe anyone can make. This green Mole recipe is delicious and it deserves to be a part of your family recipes. In this vid...
From youtube.com


PIPIáN VERDE (PUMPKIN SEED GREEN MOLE) - SUNKISSED KITCHEN
2019-09-09 Pipián Verde takes only minutes to make and is done in 3 steps: Toast pumpkin seeds, then set aside. Soften onions, garlic, chilis and tomatillos in a frying pan with olive oil. Puree softened vegetables along with pumpkin seeds, spices, and cilantro, and then thin with chicken broth or vegetable broth. It takes about 20 minutes, and while it ...
From sunkissedkitchen.com


MOLE VERDE: GREEN MOLE – RECIPES NETWORK
2013-04-08 Ingredients. 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
From recipenet.org


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