Green Mole (Pipian Verde)

Name: Green Mole (Pipian Verde)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3 serving
Ingredients: 1 cup pepitas (pumpkinseeds); 5-6 tomatillos; 2 Serrano peppers; 1 cup spinach leaves (or 2-3 Romaine lettuce leaves); 1/2 onion; 2 garlic cloves; 6-8 sprigs cilantro; pinch of cumin (optional); pinch of ground clove (optional); 2 cups stock; 1/2 teaspoon salt (plus more to taste); freshly cracked black pepper; 1-2 tablespoons olive oil; 2 chicken breasts; 1 teaspoon chili powder; 1/2 teaspoon Mexican oregano; 1/4 teaspoon garlic powder; 1/4 teaspoon salt (use more if not brining); freshly cracked black pepper; 1 tablespoon butter; 1/4 cup salt (for the brine); 1 cup rice; 1-2 roma tomatoes; 1/2 onion; 1 garlic clove; 2 cups stock; 1/2 teaspoon salt; 1 tablespoon oil

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3.3

24 reviews

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
3
Calories
748 kcal
Course
Main Course

Green Mole (Pipian Verde)

Ximena Brandt

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This is a delicious Green Mole sauce that works wonders on grilled meats. You'll need some pepitas (pumpkinseeds) to make the sauce -- and don't forget to roast them first. So good!

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Ingredients

Servings

1 cup pepitas (pumpkinseeds)
5-6 tomatillos
2 Serrano peppers
1 cup spinach leaves (or 2-3 Romaine lettuce leaves)
1/2 onion
2 garlic cloves
6-8 sprigs cilantro
pinch of cumin (optional)
pinch of ground clove (optional)
2 cups stock
1/2 teaspoon salt (plus more to taste)
freshly cracked black pepper
1-2 tablespoons olive oil

For the chicken:

2 chicken breasts
1 teaspoon chili powder
1/2 teaspoon Mexican oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt (use more if not brining)
freshly cracked black pepper
1 tablespoon butter
1/4 cup salt (for the brine)

For the Mexican Rice:

1 cup rice
1-2 roma tomatoes
1/2 onion
1 garlic clove
2 cups stock
1/2 teaspoon salt
1 tablespoon oil

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Instructions

Start by pulling the husks off the tomatillos. Give them a good rinse and de-stem them. Roast the tomatillos in a 400F oven for 15-20 minutes or until they turn army green in color. (Note: if you want to make Arroz Rojo, add the tomatoes to the roasting pan.)
If you want to brine the meat, add 1/4 cup of salt to a bowl along with enough water to submerge the chicken. Give it a stir and add the chicken breasts. (I usually just let them brine until I need them.)
Add 1 cup of pepitas to a dry skillet over mediumish heat. Let them roast until they are popping and turning golden brown, 4-6 minutes, stirring regularly.
Add the pepitas to a blender or food processor along with 1/2 teaspoon salt, freshly cracked black pepper, a pinch of cumin, and a pinch of ground clove. Combine well.
Add the roasted tomatillos to the pepitas mixture, along with 2 serrano peppers (de-stemmed), 1 cup spinach leaves (or 2-3 Romaine lettuce leaves), 1/2 onion, 2 garlic cloves, 6-8 sprigs cilantro, and 1 cup stock. Combine well and take a taste for heat level, adding more serrano if you want.
Heat a dollop of oil (or lard) in a saucepan over medium heat. Add the sauce from the blender along with another cup of stock. Partially cover and simmer for 20-30 minutes or until it has reduced considerably, stirring regularly. I usually reduce the heat to medium-low while it simmers so that it bubbles quietly.
If you're making Arroz Rojo, add a dollop of oil and 1 cup rice to a saucepan on medium heat. Stir and cook until the rice starts to turn opaque and brown (a few minutes). Meanwhile, add 1/2 onion, 1 garlic clove, and 1-2 roasted tomatoes to a blender. Pulse blend until smooth. You can add a few tablespoons of the stock if it won't blend at first. Add blender mixture to the rice. Saute for a couple minutes until heated thoroughly. Add 2 cups of stock and 1/2 teaspoon salt to the rice. Stir well. Bring to a light boil and then reduce heat to a low simmer. When all the liquid is absorbed (15-20 minutes) set aside and cover, letting it rest in its own steam for a few minutes. Salt to taste.
You can use any seasoning you want for the chicken. For this batch (2 chicken breasts), I used: 1 teaspoon chili powder, 1/2 teaspoon Mexican oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and freshly cracked black pepper.
I usually put the chicken breasts in the oven when the Mole starts to simmer. Remove the chicken from the brine and pat them dry. Melt 1 tablespoon of butter in a baking dish. Rub the chicken breasts in the butter and coat them generously with the seasoning mixture. Bake for 20 minutes or until the internal temp is 160F.
Take a final taste of the Green Mole sauce before serving. I added another generous pinch of salt to this batch but keep in mind that it will depend on which stock you use.
Serve immediately. Each plate gets chicken, plenty of the Green Mole, and a serving of Arroz Rojo. Store leftover Mole in the fridge in an airtight container where it will keep for a few days.

Notes

You can substitute jalapenos for the serranos and still get a great result.
I usually twist off and discard the bottom, thicker part of the cilantro stems, but keep the upper stems.
A typical brine ratio is 1 cup of salt per gallon of water.