My F&W
quick save (...)

Mole Verde

  • SERVINGS: 4 TO 6

Mole Verde, or just "Verde" for short, is the lightest and freshest-tasting of Oaxaca's "seven moles." Fresh herbs (rather than spice accents) are what distinguish mole verde -- a puree of green herbs has to be added at the last minute.

  1. 8 whole cloves, or 1/4 teaspoon ground cloves
  2. 1 teaspoon cumin seeds
  3. 3 jalapeÑo chiles
  4. 6 large tomatillos, husks removed
  5. 1 small onion, cut into chunks
  6. 5 garlic cloves
  7. 2 fresh thyme sprigs
  8. 2 fresh marjoram sprigs
  9. 6 cups chicken or pork stock
  10. 1 cup (8 ounces) fresh masa, or 6 tablespoons masa harina mixed to a smooth paste with 1 cup water
  11. 1 medium-size bunch flat-leaf parsley
  12. Eight 6-inch sprigs of fresh epazote or 1/4 cup crumbled dried epazote
  13. 3 large or 5 medium fresh hoja santa leaves, or 5 dried leaves
  1. In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together. In a blender combine the ground spices with the chiles, tomatillos, onion, garlic, thyme, marjoram, and 1/2 cup of the stock. Blend on high until smooth, about 2 minutes. 2. Put the remaining stock in a large saucepan and bring to a boil; adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook for 3 minutes. 
  2. Thin the masa by mixing it with 1 cup water. Whisk the thinned masa into the sauce and bring to a simmer, whisking constantly. Cook uncovered over low heat for 10 minutes, whisking occasionally. If lumps form, strain the sauce through a medium-mesh sieve, pushing with a spoon to force the lumpy bits through. The sauce should thicken to the consistency of whipping cream; if necessary, raise the heat slightly to reduce and thicken it. 
  3. Put the parsley, epazote and hoja santa in a blender or food processor; if using a blender, add a few tablespoons of water to facilitate blending. Process until smooth. Add the puree to the sauce and bring back to a simmer. Cook for 4 to 5 minutes. Serve immediately.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.