GREEN MOLE
About 2 cups
This rich, buttery Guanajuato-style mole gets much of its flavor from toasted sesame and pumpkin seeds. It is delicious served with a wide variety of meats and vegetables, and we love to reheat shredded leftover chicken or pork directly in the simmering mole. Or, toss meat to be used in tamales in the mole to flavor it.
Heat in a medium skillet over medium heat:
- ¾ cup pumpkin seeds
Toast, stirring frequently, until browned and fragrant, about 4 minutes. Transfer to a bowl. Place the skillet back on the heat and add:
- ½ cup sesame seeds
Toast, stirring frequently, until lightly browned, about 5 minutes. Transfer to the bowl with the pumpkin seeds. Place in a blender:
- ½ pound tomatillos, husked and rinsed
- 6 green onions or ½ medium onion, chopped
- 1 small bunch cilantro, chopped (about 1 cup packed)
- 6 romaine lettuce leaves, chopped
- 2 serrano peppers, seeded
- 2 garlic cloves, peeled
- 1 teaspoon salt
Add the pumpkin and sesame seeds and blend until completely smooth, adding a little water if necessary to blend. The mixture will be very thick. At this point, the mole can be kept refrigerated for up to 5 days or used immediately. Transfer the mole to a medium saucepan and whisk in:
- 1 cup chicken stock or water
If the sauce is very thick, add more chicken stock or water to reach the desired consistency. Bring to a simmer. Serve with: