Mole Verde
Find the recipe and printable recipe PDF below!
Yield: 4 quarts
Method
Blend all ingredients (except the cilantro) in the lettuce mixture together with 1 ½ quarts of stock until it is smooth but still is a textured purée.
Heat the oil and fry the sauce, cooking for approximately 25 minutes.
Blend all ingredients in the nut mixture with the help of stock and add to the sauce. Let this cook for 45 minutes at low heat.
Season with salt and sugar to taste.
With a couple of ladles of the mole, blend the cilantro and lime juice with the mole, and then add it back to the pot. Bring it back up to a boil then take off the heat and enjoy.
Ingredients
Lettuce mixture
6 oz. Green leaf lettuce, bottom removed and washed
5 oz. Romaine lettuce, bottom removed and washed
3 oz. Scallions, washed
2 oz. Radish leaves, washed
2 oz. Parsley, washed
½ oz. Mint leaves
¾ oz. Epazote leaves
16 oz. Tomatillos, husked and washed
12 oz. Poblanos, seeded, coarsely chopped
2 ea. Jalapenos, coarsely chopped
1 ea. Serrano’s, coarsely chopped
3 oz. Spinach, stemmed, washed
6 oz. Zucchini, small
2 oz. Celery
8 oz. White onions
4 oz. Garlic cloves, peeled
4 oz. Vegetable oil
4 qt. Vegetable stock for blending & cooking
Nut Mixture
1½ cups Pepitas, gently fried in oil
½ cup Sesame seeds, gently fried in oil
½ cup Peanuts, fried in oil
½ Almonds, fried in oil
½ Pecans, raw
2 tsp. Cumin, gently toasted
¼ tsp. Mexican cinnamon
1 tsp. Black peppercorns, lightly toasted
1 Tbsp. Sugar
Salt as needed
3 oz. Cilantro, washed
¼ cup Lime juice
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
