Mole Verde

Before You Start

Stir the sauce constantly while it fries.

Do not overcook the herbs.

Add water if the sauce is too thick.

Making Mole Verde

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1. Toast the pumpkin seeds in a dry pan for 3 minutes until they swell and pop. Cool, then grind to a fine powder.

   Mark done Start 3 min timer

2. Boil the tomatillos, chillies, onion and garlic in water for 8 minutes. Drain and blend with the coriander, parsley, lettuce, ground seeds and 250 ml of the stock until smooth.

   Mark done Start 8 min timer

3. Heat the lard in a wide pot and fry the sauce for 10 minutes, stirring constantly, until thickened.

   Mark done Start 10 min timer

4. Add the remaining stock, salt and the chicken and simmer for 15 minutes until the sauce coats a spoon.

   Mark done Start 15 min timer

Storage and Reheating

Keeps in the fridge for 3 days. The colour dulls but the taste holds.

If You're Missing Something

• Dried chilli flakes can stand in for the chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve Alongside

• White rice
• Warm tortillas
• Refried beans
• Pickled onions

Common Questions About Mole Verde

Mole Verde Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.