📝 About This Recipe
Known traditionally as 'Pipián Verde,' this vibrant mole celebrates the humble pumpkin seed, transforming it into a velvety, nut-forward masterpiece. Unlike its dark, chocolate-laden cousins, this Oaxacan-inspired sauce is bright, herbaceous, and deeply savory, deriving its signature richness from toasted pepitas and fresh aromatics. It is a stunning example of how seeds can be elevated into a complex, world-class sauce that balances earthy depth with a zesty citrus finish.
🥗 Ingredients
The Seed Base
- 1.5 cups Raw Pumpkin Seeds (Pepitas) (unsalted and hulled)
- 2 tablespoons Sesame Seeds (raw)
The Green Aromatics
- 1 lb Tomatillos (husked and rinsed)
- 2-3 pieces Serrano Chiles (stemmed; use more for extra heat)
- 1/2 large White Onion (roughly chopped)
- 4 cloves Garlic (peeled)
Fresh Herbs & Liquids
- 1 bunch Fresh Cilantro (leaves and tender stems)
- 2 leaves Fresh Epazote or Hoja Santa (optional, for authentic earthy flavor)
- 2-3 pieces Romaine Lettuce Leaves (adds vibrant green color and body)
- 3-4 cups Chicken or Vegetable Stock (low sodium)
- 2 tablespoons Lard or Vegetable Oil (for frying the paste)
Spices & Seasoning
- 1 teaspoon Kosher Salt (plus more to taste)
- 4 whole Black Peppercorns (toasted and ground)
- 2 pieces Whole Cloves (toasted and ground)
👨🍳 Instructions
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1
In a large dry skillet over medium-low heat, toast the pumpkin seeds. Stir constantly for 3-5 minutes until they begin to pop and turn golden brown. Do not let them burn, as they will become bitter. Remove and let cool.
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2
In the same skillet, toast the sesame seeds for 1-2 minutes until fragrant and lightly golden. Transfer to the bowl with the pumpkin seeds.
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3
Once cooled, place the seeds in a high-speed blender or spice grinder and pulse until they form a very fine powder. Set aside.
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4
In a medium saucepan, cover the tomatillos and serrano chiles with water. Bring to a boil and simmer for 8-10 minutes until the tomatillos change color from bright green to an olive tone and are soft.
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5
Drain the tomatillos and chiles. Place them in the blender along with the onion, garlic, cilantro, romaine lettuce, and epazote (if using).
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6
Add 1 cup of the stock to the blender. Blend on high until the mixture is a completely smooth, bright green purée.
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7
Add the ground pumpkin seed powder into the blender with the green purée and pulse until fully incorporated and creamy.
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8
Heat the lard or vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. When the oil is shimmering, carefully pour in the mole paste. It may splatter, so be cautious.
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9
Fry the paste, stirring constantly for 5-7 minutes. This 'sears' the sauce, deepening the flavor of the seeds and aromatics.
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10
Slowly whisk in the remaining 2-3 cups of stock until you reach a consistency that coats the back of a spoon. Lower the heat to a simmer.
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11
Stir in the ground cloves, peppercorns, and salt. Cook uncovered at a very low simmer for 15-20 minutes, stirring frequently to prevent the seeds from sticking to the bottom.
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12
Taste the mole. The sauce should be rich, nutty, and slightly tangy. Adjust salt as needed. If the sauce is too thick, whisk in a splash more stock.
💡 Chef's Tips
Always toast your seeds over low heat; pumpkin seeds contain delicate oils that turn acrid if scorched. Using a few leaves of Romaine lettuce is a traditional trick to keep the mole a vibrant, lush green after cooking. If you want a perfectly smooth, restaurant-quality texture, pass the finished sauce through a fine-mesh sieve. For a vegan version, use vegetable stock and high-quality avocado oil instead of lard. This mole actually tastes better the next day as the flavors of the seeds and spices meld together.
🍽️ Serving Suggestions
Serve over poached chicken breasts or roasted turkey for a classic 'Pipián de Pollo.' Drizzle generously over grilled cauliflower steaks for a spectacular vegetarian main. Pair with a side of fluffy white rice and warm corn tortillas to soak up every drop of sauce. Accompany with a crisp, cold Mexican Lager or a bright Sauvignon Blanc to cut through the richness of the seeds. Garnish with a few reserved toasted pumpkin seeds and thin slices of radish for crunch.