Home >> Salsas and Dips >>

Green Mole
flavor and color

Within the variety of the moles that exist in Mexico, there is a selection of fresh moles, that unlike the most traditional ones dried chilies are not used but fresh. They also use a wide variety of herbs , vegetables, spices and other ingredients that give to the mole a much more fresh touch, more vivid colors and lighter textures ; but they are equally delicious and appetizing.

This green mole is one of the 7 typical moles from Oaxaca and in the most traditional cuisines it is still prepared with metates and in clay pots over hot coals.

The fresh, elaborated and a bit spicy flavor of this mole is perfect to serve it with cooked pork meat, spine and loin. Don’t forget that these dishes can be accompanied with some refried beans and some freshly made tortillas. Is a complete and very nutritious meal.

About the Recipe

This recipe is not too complicated and it only requires of some experience in the kitchen.

The traditional recipe is prepared with pork stock but if the mole is going to be used on chicken pieces use chicken stock.

In this recipe corn dough is used so the mole acquires its texture and it cannot be substituted for tortillas.
The corn dough can be made with this recipe. Just don’t follow the recipe until getting the tortillas.
The total preparation time is of 50 minutes.
The recipe is for 8 portions.

Ingredients

12 Tomatillos (21.1 oz)

2 Serrano Peppers (.8 oz)

1/2 Onion (2.6 oz)

2 Garlic cloves (.2 oz)

2 Mexican Pepperleaves (1 oz)

5 Parsley sprigs (1.7 oz)

3 Coriander sprigs (1 oz)

1 Epazote sprig (.3 oz)

1 teaspoon of Cumin

1.7 oz of Corn Dough

4 cups of Pork Stock (1 qt)

1 tablespoon of Lard

4 Black Peppercorns

1/2 tablespoon of Salt

Cookware

1 Saucepan

1 Blender

1 Bowl

1 Measuring Cup

1 Chopping Board

1 Turner

1 Mixing Spatula

1 Strainer

1 Knife

Directions

Blend Many Ingredients and Dilute the Dough

Put in a blender:

12 Tomatillos.

2 Serrano Peppers.

1/2 Onion.

2 Garlic cloves.
1 teaspoon of Cumin.
1 cup of Pork Stock (8.4 fl oz).
4 Black Peppercorns.
1/2 tablespoon of Salt.

If you want your mole not to be that spicy you can remove the veins and the seeds of the serrano peppers.

Blend very well the ingredients and reserve.
Put in a bowl:

1.7 oz of Maize Dough.
2 cups of very hot Water (1/2 qt).

Mix very well the bowl ingredients, with a mixing spatula, until the dough has dissolved and it has a slightly thick consistency. Then set aside.

Cook some Ingredients

Melt in a saucepan over medium heat 1 tablespoon of lard.
Add in the saucepan:

The MIxture that was blended.
2 cups of Pork Stock (1/2 qt).

Mix the saucepan ingredients and bring the mixture to a boil over high heat.

When the mixture boils reduce to low heat and strain over the saucepan the corn dough that was diluted; stir constantly.

It is very important to constantly stir so lumps are not made and for the dough to integrate with the mixture.

Cook the saucepan mixture for about 17 minutes, until it thickens a little; stir occasionally.

While the Mixture Cooks...

Put in the blender:

2 Mexican Pepperleaves.
5 Parsley sprigs.
3 Coriander sprigs.
1 Epazote sprig.
1 cup of Pork Stock (8.4 fl oz).

Blend very well the ingredients and reserve.

Verify that the mixture that was left cooking is a little thicker, if not cook it for a longer time.
Incorporate in the saucepan the mixture that was blended and mix the ingredients.

The fresh herbs (Mexican pepperleaf, parsley, coriander and epazote) are added at the end of the cooking so they won’t lose their aroma nor its freshness.