This is a delicious Green Mole sauce that works wonders on grilled meats. You'll need some pepitas (pumpkinseeds) to make the sauce -- and don't forget to roast them first. So good! mexicanplease.com
Print Recipe
3.25 from 8 votes

Green Mole (Pipian Verde)

This is a delicious Green Mole sauce that works wonders on grilled meats. You'll need some pepitas (pumpkinseeds) to make the sauce -- and don't forget to roast them first. So good!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 3
Calories: 748kcal
Author: Mexican Please

Ingredients

  • 1 cup pepitas (pumpkinseeds)
  • 5-6 tomatillos
  • 2 serrano peppers
  • 1 cup spinach leaves (or 2-3 Romaine lettuce leaves)
  • 1/2 onion
  • 2 garlic cloves
  • 6-8 sprigs cilantro
  • pinch of cumin (optional)
  • pinch of ground clove (optional)
  • 2 cups stock
  • 1/2 teaspoon salt (plus more to taste)
  • freshly cracked black pepper
  • 1-2 tablespoons olive oil

For the chicken:

  • 2 chicken breasts
  • 1 teaspoon chili powder
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt (use more if not brining)
  • freshly cracked black pepper
  • 1 tablespoon butter
  • 1/4 cup salt (for the brine)

For the Mexican Rice:

  • 1 cup rice
  • 1-2 roma tomatoes
  • 1/2 onion
  • 1 garlic clove
  • 2 cups stock
  • 1/2 teaspoon salt
  • 1 tablespoon oil

Instructions

  • Start by pulling the husks off the tomatillos.  Give them a good rinse and de-stem them.  Roast the tomatillos in a 400F oven for 15-20 minutes or until they turn army green in color.   (Note:  if you want to make Arroz Rojo, add the tomatoes to the roasting pan.)
  • If you want to brine the meat, add 1/4 cup of salt to a bowl along with enough water to submerge the chicken.  Give it a stir and add the chicken breasts.  (I usually just let them brine until I need them.)
  • Add 1 cup of pepitas to a dry skillet over mediumish heat.  Let them roast until they are popping and turning golden brown, 4-6 minutes, stirring regularly. 
  • Add the pepitas to a blender or food processor along with 1/2 teaspoon salt, freshly cracked black pepper, a pinch of cumin, and a pinch of ground clove.  Combine well.
  • Add the roasted tomatillos to the pepitas mixture, along with 2 serrano peppers (de-stemmed), 1 cup spinach leaves (or 2-3 Romaine lettuce leaves), 1/2 onion, 2 garlic cloves, 6-8 sprigs cilantro, and 1 cup stock.  Combine well and take a taste for heat level, adding more serrano if you want. 
  • Heat a dollop of oil (or lard) in a saucepan over medium heat.  Add the sauce from the blender along with another cup of stock.  Partially cover and simmer for 20-30 minutes or until it has reduced considerably, stirring regularly.  I usually reduce the heat to medium-low while it simmers so that it bubbles quietly.  
  • If you're making Arroz Rojo, add a dollop of oil and 1 cup rice to a saucepan on medium heat. Stir and cook until the rice starts to turn opaque and brown (a few minutes).  Meanwhile, add 1/2 onion, 1 garlic clove, and 1-2 roasted tomatoes to a blender. Pulse blend until smooth. You can add a few tablespoons of the stock if it won't blend at first.  Add blender mixture to the rice. Saute for a couple minutes until heated thoroughly.  Add 2 cups of stock and 1/2 teaspoon salt to the rice. Stir well. Bring to a light boil and then reduce heat to a low simmer. When all the liquid is absorbed (15-20 minutes) set aside and cover, letting it rest in its own steam for a few minutes.  Salt to taste. 
  • You can use any seasoning you want for the chicken.  For this batch (2 chicken breasts), I used:  1 teaspoon chili powder, 1/2 teaspoon Mexican oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and freshly cracked black pepper.
  • I usually put the chicken breasts in the oven when the Mole starts to simmer.  Remove the chicken from the brine and pat them dry.  Melt 1 tablespoon of butter in a baking dish.  Rub the chicken breasts in the butter and coat them generously with the seasoning mixture.  Bake for 20 minutes or until the internal temp is 160F.
  • Take a final taste of the Green Mole sauce before serving. I added another generous pinch of salt to this batch but keep in mind that it will depend on which stock you use. 
  • Serve immediately.  Each plate gets chicken, plenty of the Green Mole, and a serving of Arroz Rojo.  Store leftover Mole in the fridge in an airtight container where it will keep for a few days.  

Notes

You can substitute jalapenos for the serranos and still get a great result. 
 
I usually twist off and discard the bottom, thicker part of the cilantro stems, but keep the upper stems. 
 
A typical brine ratio is 1 cup of salt per gallon of water.

Nutrition

Calories: 748kcal