Mole Verde

No-Passport-Required-Chicago-Mole-Verde

This mole verde recipe is featured in the Chicago episode of No Passport Required with Marcus Samuelsson, which highlights Chicago’s Mexican community to explore its heritage and cuisine.

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Ingredients

  • 1 cup sesame seeds
  • 1 cup pumpkin seeds
  • 2 tsp cumin seeds
  • 1 cinnamon stick
  • 1 tsp oregano
  • 1/2 cup olive oil

  • 3 Poblano peppers, whole
  • 6 cloves of garlic
  • 1 red onion, halved
  • 2 Serrano peppers, whole
  • 1 cup chicken stock

  • 1 bunch Mint
  • 1 bunch Watercress
  • 2 Bunches Cilantro
  • 2 pieces Romaine
  • 1 bunch fresh culantro leaves
  • 1 bunch spinach
  • 1 avocado, pitted and removed from skin
  • 2 limes
  • 2 tsp salt

Directions

  1. Over a hot grill or griddle pan, blister poblano peppers, onion, and serranos peppers until charred.
  2. Put in blender with oil and pulse until smooth. Pour mixture into bowl and set aside.
  3. In a medium pan, toast sesame seeds and pumpkin seeds until fragrant.
  4. In a medium stock pot, add chicken stock and heat until simmering. Add the toasted seeds into chicken stock for 10 minutes.
  5. Pour chicken stock and seeds into blender and pulse until smooth.
  6. Then add both purees to a large pan. Add oil and sauté for 20 minutes, stirring occasionally.
  7. On grill or grill pan, char the herbs, spinach, and romaine until dark and then place in clean blender.
  8. To the blender, add water and pulse until smooth.
  9. Add sautéed puree mixture to the herb mixture in the blender and pulse for 3 minutes.
  10. Add lime juice and avocado and pulse until smooth.
  11. Add salt to taste.
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