House Made Mole (v) Recipe
Enchilada stuffed with black bean, cheese, and poblano smothered with house-made mole verde, topped with queso, pepitas, scallions, cilantro | Add Chicken +$4.00 | Al Pastor +$4.00 | Beef Barbacoa +$5.00
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mole Verde Ingredients
Method
Mole Verde Preparation
- 1
Roasting the Ingredients
Preheat your oven to 425°F (220°C). Place tomatillos and poblanos on a baking sheet and roast for about 20 minutes, turning occasionally, until charred and softened.
- 2
Preparing the Mole
In a blender, combine the roasted tomatillos, poblanos, garlic cloves, cilantro, pumpkin seeds, lime juice, olive oil, salt, cumin, and black pepper. Blend until smooth.
- 3
Cooking the Mole
Transfer the blended mixture to a saucepan and simmer over medium heat for about 10 minutes, stirring frequently.