Green Mole (Pipian Verde)

Ingredients

• 130 gpepitas (pumpkin seeds)
• 5–6tomatillos
• 2serrano peppers
• 30 g (or 2–3 leaves)spinach leaves (or Romaine lettuce leaves)
• 1/2onion
• 2garlic cloves
• 6–8 sprigscilantro
• a pinch (optional)cumin
• a pinch (optional)ground clove
• 480 mlstock
• 1/2 teaspoon, plus more to tastesalt
• to tastefreshly cracked black pepper
• 1–2 tablespoonsolive oil
• 2chicken breasts
• 1 teaspoonchilli powder
• 1/2 teaspoonMexican oregano
• 1/4 teaspoongarlic powder
• 1/4 teaspoon (use more if not brining)salt
• to tastefreshly cracked black pepper
• 1 tablespoonbutter
• 60 gsalt (for the brine)
• 185 grice
• 1–2Roma tomatoes
• 1/2onion
• 1garlic clove
• 480 mlstock
• 1/2 teaspoonsalt
• 1 tablespoonoil

Instructions

1. 1

   Roast tomatillos

   Remove the husks from the tomatillos, rinse them well and remove the stems. Roast at 200°C (400°F) for 15–20 minutes, until they turn an army-green colour. If making Arroz Rojo, put the tomatoes on the roasting tray too.

2. 2

   Brine chicken

   If brining the chicken, stir 60 g salt into enough water to cover the breasts. Add the chicken and leave it in the brine until needed.

3. 3

   Toast pepitas

   Put the pepitas in a dry frying pan over medium heat. Toast for 4–6 minutes, stirring regularly, until they pop and turn golden brown.

4. 4

   Blend seasoning

   Add the toasted pepitas to a blender or food processor with 1/2 teaspoon salt, freshly cracked black pepper, and a pinch each of cumin and ground clove. Blend to combine.

5. 5

   Blend the sauce

   Add the roasted tomatillos, 2 de-stemmed serrano peppers, spinach or Romaine leaves, 1/2 onion, 2 garlic cloves, cilantro and 240 ml stock. Blend well, then taste and add more serrano if you want more heat.

6. 6

   Simmer the mole

   Heat a little oil (or lard) in a saucepan over medium heat. Add the blended sauce and the remaining 240 ml stock. Partially cover and simmer for 20–30 minutes, stirring regularly, until considerably reduced. Lower the heat to medium-low if needed so it bubbles gently.

7. 7

   Make red rice

   If making Arroz Rojo, heat a little oil in a saucepan over medium heat and add the rice. Stir for a few minutes, until the grains begin to look opaque and brown. Meanwhile, blend 1/2 onion, 1 garlic clove and 1–2 roasted tomatoes until smooth, adding a few tablespoons of stock if needed. Stir the mixture into the rice and sauté for a couple of minutes, until heated through. Add 480 ml stock and 1/2 teaspoon salt; stir, bring to a light boil, then reduce to a low simmer. Once the liquid has been absorbed, about 15–20 minutes, cover and leave the rice to rest in its steam for a few minutes. Season to taste.

8. 8

   Season chicken

   Mix the chilli powder, Mexican oregano, garlic powder, 1/4 teaspoon salt and freshly cracked black pepper, or season the chicken with your preferred seasoning.

9. 9

   Bake chicken

   When the mole begins to simmer, heat the oven and prepare the chicken. Remove the breasts from the brine and pat them dry. Melt 1 tablespoon butter in a baking dish, rub the chicken in it, then coat generously with the seasoning mixture. Bake for 20 minutes or until the internal temperature reaches 71°C (160°F).

10. 10

    Check seasoning

    Taste the green mole before serving and adjust the salt as needed, bearing in mind that the saltiness of the stock will vary.

11. 11

    Serve the dish

    Serve straight away with chicken, plenty of green mole and a portion of Arroz Rojo. Keep any leftover mole in an airtight container in the fridge for a few days.

What is green mole?

Pipián verde is a Mexican-style green sauce whose name points to pepitas, or pumpkin seeds, as a defining ingredient. Tomatillos bring tang and green colour, while herbs, chillies and spices round out the flavour.

This version pairs the sauce with seasoned baked chicken and offers Arroz Rojo as a side. Toasting the pepitas and roasting the tomatillos give the sauce a fuller flavour before it is simmered.

Nutrition and macros by portion

The nutrition label shows one serving as written: 748 calories, 0g protein, 0g carbs, 0g fat.

The main carbohydrate sources are the rice and the small amount in the vegetables; most of the fat comes from pepitas, olive oil and butter. Chicken provides most of the protein. For a more balanced plate, serve a generous amount of greens or other vegetables alongside the chicken and rice.

Why toast the pepitas?

Pepitas: Toast them in a dry pan, stirring often, until they start popping and turn golden. This step develops their nutty flavour and helps them blend into a more rounded sauce.

Tomatillos: Roast them until their colour shifts from bright green to a deeper olive shade. They should be tender enough to blend smoothly.

Building the sauce

Blend: Combine the toasted seeds with the seasonings first, then add the roasted tomatillos, greens, aromatics, cilantro and some stock. Blend thoroughly so the pepitas form the sauce’s body.

Chillies: Start with the listed serranos, then taste the blended mixture before adding more. Their heat can vary, so adjusting at this point gives you more control.

Getting the texture right

Simmer: The sauce should bubble gently rather than boil hard. Stir regularly and let it reduce for 20–30 minutes, until noticeably thicker and concentrated.

Seasoning: Taste again after reducing, since the stock contributes salt and the flavours become more concentrated as liquid evaporates. Add salt gradually.

Cooking the chicken

Brining: The recipe makes brining optional. If you do it, use enough water to cover the chicken and pat the breasts dry thoroughly before seasoning and baking.

Doneness: The stated cue is 71°C (160°F) in the thickest part of the chicken. Rest the meat briefly before serving so it is easier to slice.

Making the red rice

Toasting: Stir the rice in oil until it begins to look opaque and lightly browned, then add the blended tomato mixture. This gives the grains a savoury base before the stock goes in.

Resting: Keep the rice at a low simmer until the liquid is absorbed, then cover it off the heat for a few minutes. Fluff and taste for salt before serving.

What to serve with it

The suggested plate is chicken generously covered with green mole alongside Arroz Rojo. The rice makes a fitting accompaniment, soaking up some of the sauce.

For a simpler serving, offer the chicken and mole on their own, or add a fresh, crisp side to contrast with the rich, seed-thickened sauce.

Recipe notes & tips

• Stir the pepitas regularly so they toast evenly without scorching.
• Rinse the tomatillos after removing their husks, as the outer surface can feel sticky.
• Taste the blended sauce before simmering to check its chilli heat.
• Keep the mole at a gentle simmer and stir it regularly as it reduces.
• Use the stock’s saltiness as a guide when seasoning the finished sauce and rice.

Variations

• Use Romaine: Swap the spinach for 2–3 Romaine leaves as an alternative green.
• Adjust the heat: Blend in extra serrano a little at a time for a hotter mole.
• Skip the clove: Leave out the optional cumin or ground clove to suit your preference.
• Serve without rice: Pair the chicken and mole with another side or enjoy them on their own.
• Change the protein: Spoon the sauce over another grilled meat instead of the chicken.

Common mistakes to avoid

• Burning the pepitas: Keep stirring and take them off the heat as soon as they turn golden.
• Under-roasting tomatillos: Roast until they are tender and their colour has deepened before blending.
• Adding too much chilli at once: Taste the blended sauce first, then increase the heat gradually.
• Boiling the mole hard: Lower the heat so it simmers quietly and stir often to prevent sticking.
• Skipping the chicken dry-off: Pat brined breasts dry so the seasoning coats them properly.

How to store

Refrigerate leftover mole in an airtight container for a few days. Store chicken and rice separately if possible, and reheat until piping hot; loosen the sauce with a splash of stock if it has thickened.

Frequently asked questions