Mole Verde Recipe

Toast pumpkin seeds (pepitas) and almonds in a dry skillet over medium heat until lightly golden and fragrant, about 2-4 minutes. Transfer to a bowl.

Char or blister the tomatillos, jalapeños, onion, and garlic by roasting them on a dry pan or under a broiler until softened and lightly charred. Remove stems and any tough skins as needed.

In a blender, combine charred vegetables with cilantro, parsley (if using), toasted seeds and almonds, torn bread, half of the stock, salt, and lime juice. Blend until smooth, adding the remaining stock as needed to reach a thick but pourable sauce.

Simmer Mole Verde

Pour the blended sauce into a saucepan. Simmer over medium-low heat, stirring occasionally, for 15-20 minutes until flavors meld and the sauce thickens enough to coat the back of a spoon. Adjust salt to taste.

Pat the shrimp dry with paper towels. Season with salt, pepper, and cumin (if using), and toss with lime juice. Let marinate 10 minutes.

Heat oil in a skillet over medium-high heat. Add shrimp in a single layer and sear 1-2 minutes per side until pink and just cooked through. Transfer to a plate.

Wipe the skillet clean and keep warm for keeping the sauce ready.

Combine and simmer

Return shrimp to the mole verde sauce. Simmer gently for 2-3 minutes to heat the shrimp through and let flavors meld.

Serve

Ladle mole verde with shrimp over warm rice or with tortillas. Garnish with fresh cilantro, lime wedges, and optionally sliced radishes.