Your Life A to Z

Mole Verde


Recipe courtesy of Executive Chef Rich Hinojosa at CRUjiente Tacos

Mole Verde
Serves 4

For Sauce-
1 cup pepitas
8oz Fresh Tomatillos, hulled, washed and quartered
2.5 cups Chicken Stock
3/4 cup Yellow Onion, sliced
4 ea Garlic Cloves
3 ea Fresh Jalapeños, washed, stemmed and chopped(leave seeds in if you prefer more spice)
3/4 cup Fresh Cilantro, washed and chopped, small stems ok
6 ea Epazote leaves
1/2 cup Romaine leaves, washed and chopped
3 Tablespoons Vegetable Oil
TT Salt

To make sauce:
1. In a large saute pan, dry toast the pepitas until golden brown and fragrant.  Carefully remove from pan and puree in a blender
2. Add the tomatillos, onion, garlic, jalapeño, cilantro, epazote, romaine and half of the chicken stock.  Puree until very smooth.
3. In a sauce pot, heat the oil, very carefully pour the sauce from the blender into the hot oil, whisking constantly.  Be Careful, it will splatter.
4. Let the sauce simmer for a 8-10 minutes, then add the remaining chicken stock, whisk until well incorporated.  Let the sauce simmer for 12-15 minutes, stirring to avoid scorching on the bottom of the pan.  Taste, season and reserve.
Serve with roasted or grilled chicken, turkey, or shredded pork with tortillas.  Enjoy.

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