Verde Recipe

Moles

1. 1

   Roast and prep peppers

   Preheat broiler or set a gas flame to medium-high. Roast the poblano and jalapeño peppers, turning as needed, until skins blister and char evenly (about 8-12 minutes). Transfer peppers to a bowl, cover, and let steam for 10 minutes. Peel skins, remove stems and seeds, and rough-chop the peppers.

2. 2

   Toast nuts and seeds

   In a dry skillet over medium heat, toast pepitas until light golden and fragrant, about 3-5 minutes. Transfer to a plate. In the same skillet, toast sesame seeds 1-2 minutes until aromatic; remove. In a separate small skillet, toast almonds until golden, about 4 minutes.

3. 3

   Sauté aromatics

   In a wide skillet, heat the olive oil. Add the chopped onion and garlic; sauté until the onion is translucent and starting to brown, about 6-8 minutes. Remove from heat and set aside.

4. 4

   Soak the bread

   Tear the bread or tortilla pieces and soak them in 0.5 cup of stock while you prep the rest. This helps soften the bread for the mole.

5. 5

   Blend the verde base

   In a blender, combine the roasted peppers, chopped tomatillos, sautéed onion and garlic, cilantro, mint, toasted pepitas, toasted almonds, toasted sesame, the soaked bread, and 2.5 cups of stock. Blend on high until very smooth, scraping down as needed.

6. 6

   Simmer and season

   Pour the puréed sauce into a saucepan. Bring to a gentle simmer and, if needed, add up to 0.5 cup of water to reach desired consistency. Add salt, ground cumin, dried oregano, and black pepper. Simmer gently for 15-20 minutes, stirring occasionally.

7. 7

   Finish and balance

   Stir in lime juice. Taste and adjust salt and spices. If you like a touch of sweetness, whisk in honey or sugar (optional). If too thick, thin with a small amount of water.

8. 8

   Serve

   Verde mole is excellent poured over roasted chicken, turkey, pork, or served with rice, beans, and warm tortillas. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.