Traditional Green Mole

Deborah Dana
This adaptation of green mole with pumpkin seed inspired by Michoacán is spectacular, as you will get a smooth, silky, and delicate sauce made from toasted pumpkin seeds, with tomato or tomatillo, thickened with a bit of fried bolillo and with a slight spicy flavor from serrano and poblano chilies. This mole is flavored with hoja santa, cilantro, radish leaves, and epazote.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 1/2 cups pumpkin seeds
  • 1 1/2 cups vegetable oil, or lard
  • 1 kilo chicken, breast, thigh, leg with skin
  • 1/2 pieces of bread, or bolillo
  • 1 cup white onion, sliced
  • 4 cloves garlic
  • 4 tomatillos, cut in halves
  • 4 serrano chiles, without veins or seeds
  • 1/4 cups Poblano chile, chopped, without veins or seeds
  • 1 1/2 liters chicken broth
  • 1/4 cups radish leaves
  • 1/2 cups lettuce
  • 1/2 cups fresh cilantro
  • 1/2 cups epazote
  • 1/2 cups hoja santa
  • 1 tablespoon coarse salt
  • sesame seeds, for serving
  • pumpkin seeds, for serving
Preparation
40 mins
20 mins
Low
  • Heat a griddle over medium heat and toast the pumpkin seeds until they release their aroma, then remove and grind until you obtain a fine powder. Set aside.
  • Heat a small pot over medium heat with oil, sear the chicken breasts until the skin is golden brown, remove from the pot and set aside.
  • In the same pot, fry the bread until golden, remove and add a bit more oil, sauté the onion, garlic, tomato, serrano chili, and poblano chili one by one until lightly browned and each ingredient releases its aroma.
  • Add half a liter more of chicken broth and the bread, cook for 10 more minutes or until the ingredients change color, remove from heat and blend together with the radish leaves, lettuce, cilantro, epazote, hoja santa, and salt to taste until you have a smooth mixture.
  • Heat a clay pot with oil, cook the previous preparation along with the pumpkin seed powder and the remaining chicken broth until it reaches a boiling point. Incorporate the chicken pieces, cook for 40 minutes adding the remaining broth gradually as the sauce requires, stirring constantly and cooking until it releases the fat. Adjust seasoning.
  • Serve the mole with chicken on a plate with zucchini, potatoes, fava beans, peas, and green beans. Accompany with rice and corn tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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