Recipes Mole Verde Be the first to rate & review! 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. By Zarela Martinez Zarela Martinez Facebook Twitter Website Zarela Martinez is a Mexican chef, author, restaurateur, food television host, and product developer. She and her son, celebrity chef Aarón Sánchez, host the podcast Cooking in Mexican from A to Z.Expertise: Mexican regional cuisines.Experience: Mexican-born Zarela Martinez rewrote the story of Mexican cuisine in the U.S. when she opened her game-changing New York City restaurant Zarela in 1987. This legendary dining spot replaced ignorant culinary stereotypes with brilliant, fearless explorations of regional Mexican specialties embedded in their own distinctive contexts. Zarela is the author of Food from My Heart, The Food and Life of Oaxaca, and Zarela's Veracruz, which was also the companion to a 13-part PBS television series. In 2013 she was inducted into the James Beard Foundation's Who's Who of Food and Beverage in America. In the same year, Harvard's Schlesinger Library acquired her unpublished papers, an invaluable documentation of a lifetime dedicated to enlightening food-lovers everywhere about Mexican cuisine and culture. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 Ingredients 8 whole cloves, or 1/4 teaspoon ground cloves 1 teaspoon cumin seeds 3 jalapeÑo chiles 6 large tomatillos, husks removed 1 small onion, cut into chunks 5 garlic cloves 2 fresh thyme sprigs 2 fresh marjoram sprigs 6 cups chicken or pork stock 1 cup (8 ounces) fresh masa, or 6 tablespoons masa harina mixed to a smooth paste with 1 cup water 1 medium-size bunch flat-leaf parsley Eight 6-inch sprigs of fresh epazote or 1/4 cup crumbled dried epazote 3 large or 5 medium fresh hoja santa leaves, or 5 dried leaves Directions 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. 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. 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. Rate it Print