Green Tomatillo Mole

This authentic Green Tomatillo Mole offers a sophisticated twist on traditional Mexican salsas, combining the bright acidity of roasted tomatillos with the rich depth of toasted pumpkin seeds or pine nuts. Aromatic spices like cinnamon, cloves, and cumin provide warm undertones, while fresh cilantro and lettuce leaves add a unique, herbaceous freshness. The result is a velvety, complex sauce that balances heat, tang, and nuttiness. Perfect for pouring over grilled chicken, enchiladas, or even as a robust dressing for hearty salads, this mole is a showstopper for dinner parties yet simple enough for weeknight cooking.

Cooking Method: Frying, Grilling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 1241

Description

This authentic Green Tomatillo Mole offers a sophisticated twist on traditional Mexican salsas, combining the bright acidity of roasted tomatillos with the rich depth of toasted pumpkin seeds or pine nuts. Aromatic spices like cinnamon, cloves, and cumin provide warm undertones, while fresh cilantro and lettuce leaves add a unique, herbaceous freshness. The result is a velvety, complex sauce that balances heat, tang, and nuttiness. Perfect for pouring over grilled chicken, enchiladas, or even as a robust dressing for hearty salads, this mole is a showstopper for dinner parties yet simple enough for weeknight cooking.

Directions

1
Toast the pumpkin seeds or pine nuts in a dry frying pan over medium heat, stirring constantly, until they are browned and fragrant (about 3-5 minutes).
2
Remove the toasted nuts/seeds from heat and transfer them to a blender jar if using pine nuts, or to a bowl if using pumpkin seeds.
3
If using pine nuts, blend with 1 cup of chicken stock until smooth, then strain through a medium-mesh strainer. Discard solids.
4
If using pumpkin seeds, grind them in a spice mill or blender until finely powdered, then sift into a bowl. Stir in 1 cup of chicken stock to form a paste.
5
In a saucepan, cover the husked and washed tomatillos with water. Add the cleaned jalapenos or serranos (seeds and membranes removed if less heat is desired).
6
Simmer the tomatillos and chilies for 10 to 15 minutes, until the tomatillos are tender and have turned a dull green. Drain well.
7
Place the drained tomatillos and chilies in a blender jar. Add the chopped onion, garlic, cilantro sprigs, lettuce leaves, and salt.
8
If using whole spices (cinnamon stick, cloves), grind them in a spice mill; if using ground spices, measure them out. Add all spices to the blender.
9
Blend the tomatillo mixture until completely smooth, scraping down sides as needed.
10
Heat safflower or sunflower oil in a heavy-bottomed saucepan over medium heat.
11
Add the nut/seed mixture (pine nut puree or pumpkin seed paste) to the hot oil. Cook, stirring constantly, for about 5 minutes until it thickens slightly.
12
Pour in the blended tomatillo mixture. Cook, stirring frequently, for 5 to 10 minutes until the sauce thickens and darkens slightly in color.
13
Stir in the remaining 2 cups of chicken stock. Bring the sauce to a simmer.
14
Partially cover the saucepan and simmer for 30 minutes, stirring occasionally, allowing the flavors to meld.
15
Taste and adjust seasoning with more salt if necessary. If the sauce is too thick, thin with a little extra chicken stock.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 1241kcal

% Daily Value *
Total Fat 70.1g108%
Saturated Fat 15.0g75%
Cholesterol 200mg67%
Sodium 977mg41%
Total Carbohydrate 70.1g24%
Dietary Fiber 22.1g89%
Sugars 14.6g
Protein 91.8g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/green-tomatillo-mole/