Mole Verde Pipian
In Mexico, the variety of Mole recipes vary from region to region; this particular recipe is from the State of Veracruz, where the mole’s consistency is a little less thick than versions from other states. 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
- 6 medium tomatillos husks removed
- ⅔ cups of pumpkin seeds shelled and toasted
- ½ cup of sesame seeds toasted
- 2-3 Serrano peppers
- 2 large garlic cloves
- ½ small white onion chopped
- 3 large romaine lettuce leaves chopped
- 2 Yerba Santa leaves chopped or dried
- A small bunch of cilantro
- 1 large squash or zucchini cubed
- 8 black peppercorns whole
- 6 spice clove whole
- Prepare meat (if using) or large diced vegetables or Jackfruit as you usually would.
- Meanwhile place tomatillos in a saucepan, cover with water and bring to a boil over high heat. Once it starts boiling, reduce the heat to low and simmer until tomatillos are pale green and soft, about 6-8 minutes.
- 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 (if preparing) or vegetables should be starting to become done. Pour the sauce over the meat, veggies or both 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.
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