Green Mole Sauce (Mole Verde)

Green Mole Sauce (Mole Verde)

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For a real taste of Mexico try this authentic mole sauce. When it is made you just add cooked pork or chicken and serve hot with tortillas.


Serves: 4 

  • 1/2 kg green tomatoes, peeled and quartered
  • 300g jalapeno chillies, seeded
  • 3 leaves cos lettuce, shredded
  • 3 sprigs fresh coriander
  • 1/2 onion, sliced
  • 1 clove garlic
  • 1 tortilla
  • 1 small bread roll, split.
  • 1/2 cup sesame seeds
  • 1 cinnamon stick, crushed
  • 1/2 teaspoon pepper
  • 1 clove
  • 1/4 cup vegetable oil
  • 1/2 cup chicken stock

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. In a blender, puree the green tomatoes, jalapeno chillies, lettuce and coriander until smooth. Set aside.
  2. In a frypan fry the onion and garlic until just browned. Under the grill, toast the tortilla and the bread roll. In a small frypan, toast the sesame seeds, cinnamon stick, pepper and clove. Place all in a food processor and grind.
  3. Heat the oil in a saucepan over medium heat. Add the tomato puree, the onion paste and the ground spices. Simmer on low heat, stirring constantly. Add chicken stock gradually until you reach the desired consistency.

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