📝 About This Recipe
A jewel of Mexican high cuisine, Mole Verde de Pepita is a vibrant, silky sauce celebrated for its nutty depth and fresh herbal brightness. Unlike the heavy, chocolate-infused red moles, this 'Pipian' style sauce relies on toasted pumpkin seeds and a 'hervido' of fresh green aromatics like tomatillos, epazote, and hoja santa. It is a sophisticated balance of earthy toasted notes and zesty garden freshness that transforms simple poached chicken into a royal feast.
🥗 Ingredients
The Protein & Stock
- 3-4 lbs Whole Chicken (cut into pieces, skin removed if preferred)
- 1/2 piece White Onion (for the stock)
- 3 cloves Garlic (peeled)
- 2 teaspoons Sea Salt (or to taste)
The Nutty Base
- 1.5 cups Raw Pumpkin Seeds (Pepitas) (hulled, unsalted)
- 1/4 cup Sesame Seeds (untoasted)
The Green Aromatics
- 1 lb Tomatillos (husked and rinsed)
- 2-3 pieces Serrano Chiles (stemmed; adjust for heat preference)
- 4 large Romaine Lettuce Leaves (bright green parts only)
- 1 bunch Fresh Cilantro (thick stems removed)
- 2 sprigs Fresh Epazote (leaves only)
- 1 leaf Hoja Santa (optional, for authentic anise notes)
- 1/2 cup Radish Leaves (thoroughly cleaned)
Frying & Seasoning
- 3 tablespoons Lard or Vegetable Oil (lard provides the most authentic flavor)
- 4 whole Black Peppercorns (ground)
- 2 whole Cloves (ground)
👨🍳 Instructions
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1
Place the chicken pieces, half onion, garlic, and salt in a large pot. Cover with water (about 8 cups) and bring to a gentle boil. Skim off any foam that rises to the surface.
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2
Reduce heat and simmer the chicken for 25-30 minutes until just cooked through. Remove the chicken from the broth and set aside. Strain the broth and reserve at least 4-5 cups for the sauce.
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3
In a dry skillet over medium-low heat, toast the pumpkin seeds. Stir constantly until they begin to 'pop' and turn slightly golden. Do not let them burn or the mole will be bitter. Remove and let cool.
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4
In the same skillet, toast the sesame seeds for 1-2 minutes until golden brown. Remove and set aside with the pumpkin seeds.
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5
Once cooled, grind the pumpkin seeds and sesame seeds in a high-speed blender or spice grinder until they form a fine powder.
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6
In a medium saucepan, boil the tomatillos and serrano chiles in water for 8-10 minutes until soft but not bursting. Drain and place in a blender.
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7
Add the lettuce leaves, cilantro, epazote, hoja santa, radish leaves, and 1 cup of the reserved chicken broth to the blender with the tomatillos. Blend until completely smooth and vibrant green.
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8
In a large heavy-bottomed pot (preferably a clay cazuela), heat the lard or oil over medium heat. Add the ground seed powder and cook, stirring constantly for 3-4 minutes to develop a nutty aroma.
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9
Carefully pour the green blended herb mixture into the pot with the seeds. Use a splash of broth to rinse the blender and add that too. The mixture may splatter, so be cautious.
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10
Gradually whisk in another 2-3 cups of chicken broth until the sauce reaches the consistency of heavy cream. Add the ground pepper and cloves.
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11
Lower the heat and simmer the mole for 15-20 minutes. Stir frequently to prevent the seeds from sticking to the bottom. The sauce will thicken and the oil will begin to bead on the surface.
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12
Taste and adjust salt. Gently add the cooked chicken pieces back into the sauce and simmer for 5-10 minutes until the chicken is heated through and well-coated.
💡 Chef's Tips
To prevent the sauce from 'breaking' or curdling, ensure you stir constantly while the seeds and greens are first meeting in the hot fat. If you cannot find Hoja Santa, a pinch of ground anise seed can mimic that subtle licorice flavor. Always use raw, green pumpkin seeds; pre-roasted or salted snack seeds will ruin the delicate balance of the sauce. For an even silkier texture, pass the green herb puree through a fine-mesh sieve before adding it to the pot. The color of the mole depends on the freshness of your greens; don't overcook the herbs or they will turn a dull olive brown.
🍽️ Serving Suggestions
Serve with a side of Mexican red rice (Arroz Rojo) to contrast the green sauce beautifully. Accompany with warm, thick corn tortillas to scoop up every drop of the precious mole. Garnish with extra toasted pumpkin seeds and thinly sliced radishes for a crunch factor. A crisp, cold Mexican lager or a glass of hibiscus tea (Agua de Jamaica) cuts through the richness of the seeds perfectly. For a vegetarian version, swap the chicken for roasted cauliflower or chayote squash and use vegetable broth.