Deborah Dana

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Green Mole

40 mins
20 mins
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This adaptation of green mole inspired in Michoacán is spectacular, you will get a smooth and delicate sauce, based on roasted pumpkin seed, with tomato or miltomate, thickened with a bit of fried bread and with a slightly spicy flavor of chile serrano and chile poblano. This mole is flavored with Hoja Santa (Mexican pepper leaf) coriander, radish leaf and epazote.
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8 portions
  • 1 1/2 cups pumpkin seed, or pumpkin seeds
  • 1 1/2 cups vegetal oil, or lard
  • 1 kilo chicken, breast, leg, thigh with skin
  • 1/2 breads, or mexican bolillo bread
  • 1 cup white onion, filleted
  • 4 cloves garlic
  • 4 tomatoes, cut in halves
  • 4 serrano peppers, without veins or seeds
  • 1/4 cups poblano pepper, chopped, without veins or seeds
  • 1 1/2 liters chicken soup
  • 1/4 cups radish leaves
  • 1/2 cups lettuce
  • 1/2 cups fresh coriander
  • 1/2 cups epazote
  • 1/2 cups Hoja santa leaf
  • 1 tablespoon salt, - coarse
  • to taste sesame seed, to serve
  • to taste pumpkin seed, to serve


Heat a comal or grill over medium heat and toast the seeds until they release their aroma, remove and grind to a fine powder. Set aside.
Heat a pot over medium heat with the oil, seal the chicken breasts until the skin is browned, remove from the pot and set aside.
In the same pot, fry the pieces of bread until browned, remove and add a little more oil, sauté the onion, the garlic, the tomato, the chile serrano and the chile poblano, one by one until browning lightly and each ingredient releases its aroma.
Add half a liter more chicken broth and bread, cook 10 minutes more or until the ingredients change their color, remove from cooking and blend with the radish leaves, lettuce, cilantro, epazote, Hoja Santa and salt until obtaining a smooth mixture.
Heat a clay pot with oil, cook the previous preparation together with the ground pumpkin seed and the rest of the chicken broth until it comes to a boil. Incorporate the chicken pieces, cook for 40 minutes adding the remaining broth little by little as needed, stir constantly and cook until the fat is released. Season to taste.
Serve the mole with chicken on a plate with zucchini, potatoes, fava beans, peas and green beans. Serve with rice and corn tortillas.


Serve a layer of mole sauce as a base, place a piece of chicken and serve with rice and vegetables.


You will know that your mole is ready when it starts to release the fat. Remember to test it constantly so that it gets the proper seasoning.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Luz Maria De La Cruz
12/07/2019 11:22:12
Lo hice y sabe magnífico. Justo como lo imaginé.
Mary Romero
06/02/2019 12:00:52
Muy fácil y delicioso mole
08/11/2018 13:04:22
Queda deliciosa mmmm
Patricia Apac
29/10/2018 02:41:15
El mole sale riquísimo con ese sabor a la pepita de calabaza. Gracias por publicarla

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