Vibrant Mexican Green Mole: a Flavorful Fiesta

Ingredients

• 280 g (10 oz)tomatillos, husked and rinsed
• 1 smallonion, chopped
• 3 clovesgarlic, minced
• 1 bunch (about 1 cup packed)fresh coriander, stems removed
• 1–2green jalapeño peppers, stems removed
• 60 g (½ cup)roasted pumpkin seeds (pepitas)
• 5 g (1 tsp)ground cumin
• 5 g (1 tsp)dried oregano
• 120 ml (½ cup)vegetable stock
• To tastesalt
• 15–30 ml (1–2 tbsp)lime juice

Instructions

1. 1

   Prepare ingredients

   Husk and rinse the tomatillos, chop the onion and mince the garlic. Remove the coriander stems and prepare the jalapeños.

2. 2

   Cook the vegetables

   Put the tomatillos, onion, garlic and jalapeños in a medium saucepan. Add enough water to cover, bring to the boil and cook until the tomatillos are soft, about 10 minutes.

3. 3

   Blend until smooth

   Transfer the cooked vegetables to a blender or food processor. Add the coriander, pumpkin seeds, cumin, oregano and vegetable stock, then blend until smooth and creamy.

4. 4

   Simmer the mole

   Return the mixture to the saucepan and bring it to a gentle simmer. Season with salt and lime juice to taste, then cook for 15–20 minutes, stirring occasionally, so the flavours can meld.

5. 5

   Serve or store

   Use the mole straight away, or cool it and refrigerate for up to a week. Serve it over your choice of protein or vegetables.

What is Mexican green mole?

Mole is a family of Mexican sauces, with recipes that vary by region and cook. This green version gets its colour and bright, tangy character from tomatillos, coriander and jalapeños.

Pumpkin seeds give the sauce body, while cumin and oregano add savoury depth. Blending the cooked vegetables with the seeds and stock makes a creamy sauce without a long list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 0g protein, 0g carbs, 9g fat.

Pumpkin seeds contribute most of the sauce’s fat and some protein, while the tomatillos and onion provide carbohydrates. For a more balanced plate, serve a portion with a protein source and vegetables rather than relying on the sauce alone.

The ingredients that shape the flavour

Tomatillos: their sharp, fruity flavour is the base of this mole. Cook them until soft so they blend easily and taste less raw.

Pumpkin seeds: roasted pepitas bring a toasty note and help thicken the sauce. Use roasted seeds as listed for the fullest flavour.

Jalapeños: one or two let you adjust the heat. For a milder sauce, start with one.

Getting a smooth sauce

Blend the vegetables while they are tender, and add the stock with the other ingredients. Stop to scrape down the blender if needed, then continue until no large pieces remain.

For a thicker sauce, use only the measured stock and avoid adding extra water from the cooking pan. If the blended mole seems too thick to stir, loosen it gradually with a little stock.

How to judge the simmer

Bring the sauce only to a gentle simmer after blending; a vigorous boil can make it splatter. Stir occasionally as it cooks for 15–20 minutes.

The finished mole should be cohesive and spoonable, with the flavours tasting more blended than they did straight from the blender. Add the lime and salt to taste as directed.

Serving ideas

Spoon the mole over your chosen protein or vegetables, or use it as a sauce for tacos. Its tangy, herby flavour works well alongside rice, beans or warm tortillas.

For a fuller plate, pair a modest serving of mole with a protein and vegetables. Taste the sauce again just before serving, since its seasoning can seem different after simmering.

Making it ahead

This sauce can be prepared in advance and kept in the refrigerator for up to a week, according to the recipe. Cool it before storing it in a covered container.

Reheat gently in a saucepan, stirring until warmed through. If it has thickened in the fridge, loosen it with a splash of stock or water.

Recipe notes & tips

• Start with one jalapeño and add another next time if you want more heat.
• Blend the cooked vegetables thoroughly before returning the sauce to the pan.
• Stir during the simmer so the sauce cooks evenly and does not catch on the bottom.
• Add the lime juice and salt to taste rather than adding them all at once.
• Cool the mole before transferring it to a covered container for refrigeration.

Variations

• More heat: use two jalapeños for a spicier sauce.
• Milder flavour: use one jalapeño and remove its seeds before cooking.
• Extra lime: add the full 30 ml of lime juice for a brighter finish.
• Thicker mole: blend in a little more roasted pumpkin seed.
• Taco sauce: spoon the finished mole over tacos with your chosen fillings.

Common mistakes to avoid

• Undercooking the tomatillos: cook them until soft so they blend smoothly.
• Adding too much water: use only enough to cover the vegetables during cooking.
• Blending in batches too quickly: leave space in the blender and process carefully while the mixture is hot.
• Boiling hard after blending: keep the sauce at a gentle simmer to reduce splattering.
• Over-seasoning early: add salt and lime to taste, then adjust after simmering.

How to store

Cool the mole, transfer it to a covered container and refrigerate for up to a week. Reheat gently in a saucepan, stirring; add a splash of stock or water if it has thickened.

Frequently asked questions