Authentic Mexican Mole Verde Recipe – Green Sauce with a Blend of Herbs and Chilies

Discover the bright, zesty flavors of this quick and easy mole verde recipe. Perfect for transforming simple dishes into culinary delights!

Mole verde is a refreshing departure from the traditional mole Poblano. This vibrant green sauce bursts with the fresh flavors of cilantro, tomatillos, and pepitas, creating a complex yet lighter alternative to its darker cousin. The best part? You can whip up this delicious sauce in just about an hour!

Our mole verde recipe begins with toasting and grinding pepitas, which lend a delightful nuttiness to the sauce. These are then blended with tangy tomatillos, aromatic onions, spicy jalapeños, and a mix of fresh herbs to create a stunning green puree. The sauce is then cooked down to intensify its flavors, resulting in a silky, flavor-packed mole that will elevate any dish it touches.

This mole verde is particularly magical when paired with poached chicken, breathing new life into an otherwise plain protein. The bright cilantro notes dance on your palate, while the pepitas add depth, the tomatillos bring a pleasant tartness, and the jalapeños offer a gentle kick. It’s a perfect balance of flavors that captures the essence of Mexican cuisine in a lighter, more vibrant form.

Mole Verde Recipe

Ingredients

• 1 cup pepitas (hulled pumpkin seeds)
• 1/2 pound tomatillos, husked and halved
• 3 cups homemade or store-bought low-sodium chicken stock
• 1 cup roughly chopped white onion (about 1 small)
• 2 medium jalapeño peppers, stemmed and roughly chopped (seeds removed for a milder sauce)
• 1 cup packed coarsely chopped fresh cilantro leaves and tender stems
• 1/2 cup packed coarsely chopped fresh epazote (see notes)
• 1/2 cup packed coarsely chopped romaine lettuce leaves
• 1 tablespoon minced garlic (about 3 medium cloves)
• 1 tablespoon lard or olive oil
• Kosher salt, to taste

Directions

1. Toast the pepitas in a medium cast iron skillet over medium-high heat until they start to pop and turn light golden brown, about 5 minutes. Transfer to a spice grinder or blender and process until finely ground.
2. In a blender jar, combine the ground pepitas, tomatillos, 1 cup chicken stock, onion, jalapeños, cilantro, epazote, lettuce, and garlic. Blend until smooth.
3. Heat lard or oil in a medium saucepan over medium-high heat until shimmering. Add the pureed mixture and cook, stirring constantly, until it thickens to almost the consistency of tomato paste, about 10 minutes.
4. Pour in the remaining 2 cups of chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Use immediately or store in an airtight container in the refrigerator for up to 3 days, reheating before use.

Notes

Epazote is a traditional Mexican herb found in most Mexican markets. If unavailable, substitute with an extra 1/4 cup cilantro and 2 teaspoons dried Mexican oregano for a similar flavor profile.