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Mole verde

Fresh and Fiery Mole Verde

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 127kcal


  • 1 pound tomatillos husked
  • 2 serrano peppers seeded, stemmed, and roughly chopped
  • 3 romaine lettuce leaves torn
  • 2 cloves garlic
  • 1 1/2 cups chicken broth
  • 1 1/2 cups cilantro leaves
  • 1 cup flat-leaf parsley
  • 3/4 cups pepitas hulled raw pumpkin seeds
  • 1/2 cup white onion chopped (approximately 1 small onion)
  • 2 tablespoons canola oil
  • 1/2 teaspoon sea salt


  • In a high-sided saucepan over medium heat, add the tomatillos, serrano peppers, garlic, and enough water to cover the tomatillos. Simmer for 10 minutes until the tomatillos are soft.
  • SImultaneously, in a separate pan over medium heat, add the pepitas and brown them for 3 minutes, moving them often until lightly browned. Set the pumpkin seeds to the side.
  • Drain the tomatillos, serranos, and garlic then place them in a blender. Blend smooth.
  • Add the pepitas, white onion, romaine leaves, cilantro, parsley, and salt to the blender and continue to blend until smooth.
  • Add the canola oil to the high-sided saucepan from earlier (or use a large saucepot), and heat the pan over medium heat.
  • Pour the sauce from the blender into the saucepan, then add the chicken broth. Stir well, then cover and lower heat to medium-low.
  • Simmer the sauce for 15 to 20 minutes, stirring 3 or 4 times during that time.
  • Once the sauce is to your preferred thickness, remove it from the heat and allow it to cool slightly. Use immediately.


Calories: 127kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 419mg | Potassium: 450mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2435IU | Vitamin C: 30.3mg | Calcium: 38mg | Iron: 2.1mg