Mole Verde sauce: Green Mole – a detailed recipe cooking. 
Photo of the dish: Шеф-поварDiane Kennedy Time: 1 hour. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 170 gr vegetable physalis (tomatoillo), remove the husk, rinse and chop coarsely
- 170 gr unrefined raw pumpkin seeds, about 2 tbsp.
- 2 tbsp. chicken or beef broth
- 6 large leaves of sorrel, rinse, cut the stems and coarsely cut the leaves
- 4 leaves of Hodge Santa pepper (Mexican holy pepper), remove stems and veins, chop coarsely
- 8 large branches of epazot (Mexican tea), 5 large chopped, 3 branches leave whole
- 4 jalapenos or 6 serrano chili peppers, roughly chop or taste
- About 1/4 Art. pork lard (lard) or vegetable oils for frying
Recipes with similar ingredients: vegetable physalis, jalapeno peppers
Recipe preparation:
- Sauté the pumpkin seeds in a dry pan, shaking them for a while time so that they do not burn. Set them aside so that cool and then grind them into powder in an electric mill. Pour 1.5 tbsp. broth in a blender, gradually adding physalis, greens and chilli, grind the mixture as homogeneous as possible mass.
- Heat the lard in the roasting pan in which you are going to cook mole sauce and fry the chopped mass, stirring and cleaning the bottom braziers to prevent burning; cook for about 25 minutes. Add whole epazot leaves.
- Mix 1/2 tbsp. broth with chopped pumpkin seeds until do not get a smooth consistency and gradually add to the fried mass. Continue to cook over low heat, stirring constantly 10 minutes more. Make sure the pumpkin seed mixture does not turned into lumps; if that happens.
- Put the sauce back in the blender and mix until smooth. Add the remaining broth and salt to taste. If the sauce is mole verde too thick, dilute it with a little water.
