Green mole is a traditional Mexican cuisine packed with rich, spicy flavors and often served over rice, chicken or enchiladas. Its distinct color comes from the veggie-based ingredients like cilantro, parsley, romaine lettuce and tomatillos.  Rumor has it mole was first created by a nun in colonial Mexico.

Mole is often served during special occasions such as weddings, birthdays or religious holidays. This recipe is just one of many ways mole sauce can be prepared. This healthy dish takes time to make, but will surely please the crowd with its bold flavor.

Start making the green mole by cooking the chopped tomatillos, onions and chili jalapeños in a large saucepan with a tablespoon of vegetable oil. Stir at medium heat until the vegetables soften, then put them aside.

Next, grill the chilies anchos on the stove’s burner, rotating the sides for one minute. Peel off the skin afterward and stir it in the saucepan with the other ingredients.

Fry the pumpkin seeds and sesame seeds over medium heat in a saucepan with about 1/2 teaspoon of vegetable oil for about five to 10 minutes. Then add the seeds to the mixture in the saucepan.

In order for the mole to thicken, add in a tostada and half of a bolillo. A bolillo is a Mexican bread that you can find at any Mexican bakery. Fry the bread in 1/4 teaspoon of vegetable oil until it’s lightly brown and cooked on all sides, then add it in the saucepan along with the final ingredients: relish, lettuce, cilantro and parsley.

Blend all the ingredients accumulated in the saucepan along with the two cans of chicken broth until you get a smooth texture.

For a vegetarian option, you may replace the broth with three to four cups of water.

Transfer the mole into a large pot and gradually stir the mole for 20 to 30 minutes. If you don’t stir, the ingredients may burn. If it’s too thick, dilute it with more broth or water. Serve over rice or chicken and enjoy!

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