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Pumpkin Seed Mole ~ Mole Verde

Pumpkin Seed Mole
Cecilia Hae-Jin Lee

Prep 15 mins
Cook 20 mins
Total 35 mins
Entrees
Mexican

Ingredients 

  • 1 cup shelled pumpkin seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon dried oregano (optional)
  • 1 tablespoon vegetable or olive oil
  • 1 white onion cut into wedges
  • 5 tomatillos husked and halved
  • 5 garlic cloves halved
  • 2 jalapeño peppers sliced
  • 2 cups chicken stock or canned chicken broth
  • 1 cup packed coarsely chopped cilantro leaves
  • 1 cup coarsely chopped flat-leaf parsley leaves
  • 1/2 cup fresh epazote (optional)
  • 1 teaspoon salt

Directions 

  • In a large skillet with high sides or in a large saucepan over medium-high heat, toast the pumpkin seeds, cumin seeds, and oregano, if using, until fragrant, 3 to 4 minutes. Toss frequently to make sure they don’t burn. Remove from the heat and transfer to a spice grinder or a blender and process until finely ground.
  • In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times but not too much. Place the vegetables in a blender or food processor, then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed.
  • Pour the mixture back into the skillet and add the ground pumpkin seed mixture. Let simmer gently until the flavors are melded, stirring occasionally, about 15 minutes. Serve immediately. (Leftovers—if there are any—can be refrigerated in an airtight container for up to a couple of days.)