Description
Continuing our quest for ‘The 7 Molés of Oaxaca’ with this most unique green molé. The chilis here are fresh poblano and serrano. This molé gets a lot of its flavor from fresh herbs and toasted pumpkin seeds.
Ingredients
Units
Scale
- 1 Poblano, stem, seeds and skin removed and cut into strips
- 2 or 3 Serranos, roughly chopped, stems removed and roughly chopped
- 1 lb Tomatillos, paper removed, cut in half
- 1 White Onion peeled, cut into quarters
- 4 Garlic Cloves, peeled
- 2 cups Water
- 1/3 cup Sesame Seeds, toasted
- 1/2 cup Pepitas, toasted (plus more for garnish)
- 1/4 tsp Cumin
- 1/2 tsp Black Pepper
- 1 tsp Mexican Oregano
- 1 cup chopped greens – Hoja Santa and Epazote or Cilantro, Parsley and Romaine substitute
- 1/4 cup Oil
Instructions
- Put the tomatillos, onion and garlic in a saucepan with1/2 tsp salt and 2 cups of water. Bring to a boil, reduce heat and let simmer for 8 minutes.
- Put the poblano and serranos in a blender.
- Add the toasted sesame seeds and pumpkin seeds to the blender.
- Add 1 packed cup of greens to the blender.
- Add the cumin, black pepper and Mexican oregano to the blender.
- Tip the cooking water out of the pan with the tomatillos and reserve.
- Add the tomatillos, onion and garlic to the blender.
- Add 1/2 cup of cooking water to the blender and pulse until mostly smooth.
- Heat 1/4 cup of oil in a soup pot over medium heat. Tip in the contents of the blender and saute for 10 minutes, stirring frequently.
- Reduce heat and let simmer for 20 minutes.
