This flavorful green mole is a labor of love but delivers rich and delicious results. Served simply with Carolina® Jasmine Rice and roasted grouper for a tasty dinner that everyone will savor.
Place pumpkin seeds in dry cast iron skillet set over medium heat. Cook, stirring often, for 3 to 5 minutes or until toasted and fragrant; transfer to a small dish. Place sesame seeds in same skillet set over medium heat. Cook stirring frequently, for 3 to 5 minutes or until golden and fragrant. Remove from pan and transfer to another dish. Place allspice, peppercorns, clove and cumin seeds in the same skillet set over medium heat. Cook, shaking pan for 1 to 2 minutes or until toasted and fragrant. Transfer to the dish with sesame seeds; cool completely.
Add toasted sesame seeds and spices to a spice grinder; pulse until finely ground. Add pumpkin seeds to a spice grind or food processor; pulse until finely ground. Stir together sesame seed mixture with pumpkin seeds; set aside.
Place corn tortilla in the same dry cast iron skillet set over medium-high heat for 30 to 60 seconds per side or until toasted and blistered in spots. Cool slightly and tear into pieces; set aside.
Place tomatillos, poblano, green onion, jalapeno and garlic in same skillet dry cast iron skillet set over medium-high heat. Cook, stirring often for 8 to 10 minutes or until charred all over. Place vegetables in a heatproof bowl. Cover with plastic wrap and let steam for 10 minutes. Remove skins and seeds from peppers. Remove skins from garlic. Add pan-roasted veggies to a blender with 1 cup broth; pulse until smooth. Remove from blender.
Add Swiss chard, toasted tortilla, remaining chicken broth, cilantro, parsley, oregano, 1 tsp each salt and pepper to blender; pulse until smooth.
Heat oil in a large skillet set over medium heat. Cook ground seed and spice mixture for 2 to 3 minutes or until well coated in oil and shiny. Stir in pureed roasted vegetables and pureed Swiss chard mixture; bring to a simmer. Cook for 5 to 8 minutes or until thickened and flavors marry.
Meanwhile, cook rice according to package directions.
Preheat broiler to high. Brush grouper fillet with olive oil and season with remaining salt and pepper. Place on the foil-lined baking sheet. Broil for 8 to 10 minutes or until fish is just cooked through and starts to flake.
Serve grouper with rice, mole, and lime wedges.
Add ¼ cup packed fresh epazote leaves to mole if available.
Green mole, also known as “mole verde” and “pipian verde” is a wonderfully colorful and flavorful blend of spices and vegetables with just a bit of toasted tortilla for thickness and savory broth for added liquid.
Native to Mexican cuisine, right alongside Enchiladas with Salsa Verde, mole can be used in a wide variety of ways, changing in color and taste depending on the ingredients added. Much more than a simple sauce, mole is meant as a nutritious and spicy accompaniment for different ingredients like pork, chicken or fish.
Although it may require slightly more care and dedication than other simpler recipes, make this into a family event and get everyone involved to create your own new traditions in the kitchen.
Our green mole, or in Spanish “mole verde”, is made with a blend of seeds, spices, steamed vegetables, corn tortilla, broth and swiss chard. If you’re feeling intimidated by the recipe list, simply gather all that you’ll need and read through the directions carefully before starting. We guarantee your family and taste buds will thank you later!
This recipe is packed with vibrant green colors and roasted white grouper making it naturally free of beef, perfect to add to your Meatless Monday or Friday Meals. If you want to make this completely vegetarian simply serve mole with a portion of white rice and your favorite beans.