Mole verde. Mole Verde, or just "Verde" for short, is the lightest and freshest-tasting of Oaxaca's "seven moles." Fresh herbs (rather than spice accents) are what distinguish mole verde -- a puree of green. Mole Verde is also known as "Pipian" or "Pipian Verde" in some places of Mexico. It can be made with chicken or pork, and you can also add vegetables like green beans, chayotes, nopales, zucchini, and even sweet peas.

Mole is a wondrous traditional sauce created in Mexican cuisine, and the state of Oaxaca Mexico is well known for a multitude of mole styles, textures, colors, and flavors. Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole poblano for a bright and fresh profile and can be put together in about an hour. Note: Epazote is a Mexican herb that can be found in most Mexican markets. You can have Mole verde using 21 ingredients and 18 steps. Here is how you cook it.

Ingredients of Mole verde

You need 1 of Magda squash (calabacita).
You need 1/2 of Onion (white).
Prepare 5 of Jalapeños.
It's 12 of Green tomatoes (tomatillo).
You need 2 of Fresh sprigs of cilantro (coriander).
It's 2 small of radishes and 2 of their leaves.
You need 3 of Garlic cloves (buds).
Prepare 50 grams of Almonds.
It's 50 grams of Pumpkin seed.
You need 50 grams of Peanuts.
You need 50 grams of Sesame.
Prepare 2 of Cloves.
It's 1 pinch of Salt.
It's 1 pinch of Cumin.
You need 1 pinch of Aniseed.
You need 2 of Allspice berries.
Prepare 1/2 cup of Cooking oil.
Prepare 1 of Chicken or beef... hell, even pork! (Any of them perfectly cooked - boiled-).
You need 5 cup of Chicken, beef or pork broth (the water where you boiled the meat of your choice).
Prepare 2 cup of of the same broth (just in case... if your mole is too dry in the end).
It's 2 of Serrano peppers (optional).

The mole verde is a very popular green sauce and it is used frequently throughout the authentic mexican cuisine in many different instances, such as tacos, tamales, etc. This Mole's green color comes from the toasted pumpkin seeds and the tomatillos used in this recipe. The Mole Verde has a delicious, deep and unique spicy taste, not necessarily very hot, but it is the. Mole Verde Zacatecano Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.

Mole verde instructions

Toast one ingredient at a time, separately:.
Toast Peanuts.
Toast almonds.
Toast garlic cloves.
Toast sesame.
Pumpkin seeds: Just wait until they start "jumping", don't toast them.
In that same pan, quickly toast (all of them at once): cloves, allspice, cumin and aniseed.
Boil tomatoes and jalapeños.
Saute onion.
In a blender or food processor, grind the onion and everything you toasted, add some broth until you get a fine and creamy paste.
Heat the oil in a casserole of mud (preferably)... add the paste and fry it for five minutes (medium flame), stirring....
Toss the tomatoes, jalapeños, squash, cilantro and the radishes along with their leaves and a small amount of broth into your blender or food processor and liquify them.
Add this mix to the seasoned paste and cook for fifteen mins. (medium flame), stir every now and then.
Add what's left of the broth and keep cooking and stirring until it thickens and you see oil spots on the surface (15-20 mins.).
Add the boiled meat and keep cooking for 15 more mins., stir every two minutes....
If it's too dry, add more broth....
Serve with some rice and mashed beans (refried beans - frijoles refritos) if you want the whole mexican dish.
WARNING! Do not have this before going to bed... and, drink soft drinks instead of water.

Mole verde ("green mole") is a type of mole of the cuisine of Mexico. The main ingredients are pumpkin seeds and green chile, which bring color. Other ingredients may be green tomatoes, chile poblano, chile de árbol, tails onion, radish leaves, celery, cilantro, lettuce, chard, parsley, epazote, onion, garlic, chicken broth and a few of bolillo or tortilla. Green Mole (Pipian Verde) is the perfect introduction to the wild world of mole sauces (pronounced mo-lay). Moles have a rich, satisfying flavor that you won't find anywhere else on the planet.