Herbed Pumpkin Seed Mole Recipe 55

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PUMPKIN SEED MOLE ~ MOLE VERDE



Pumpkin Seed Mole ~ Mole Verde image

This pumpkin seed mole, or mole verde, combines pepitas with bright herbs, garlic, tomatillos, and jalapeños to make a standout sauce for chicken, fish, or your favorite enchiladas.

Provided by Cecilia Hae-Jin Lee

Categories     Mains

Time 35m

Number Of Ingredients 13

1 cup shelled pumpkin seeds
1 teaspoon cumin seeds
1/2 teaspoon dried oregano ((optional))
1 tablespoon vegetable or olive oil
1 white onion (cut into wedges)
5 tomatillos (husked and halved)
5 garlic cloves (halved)
2 jalapeño peppers (sliced)
2 cups chicken stock or canned chicken broth
1 cup packed coarsely chopped cilantro leaves
1 cup coarsely chopped flat-leaf parsley leaves
1/2 cup fresh epazote ((optional))
1 teaspoon salt

Steps:

  • In a large skillet with high sides or in a large saucepan over medium-high heat, toast the pumpkin seeds, cumin seeds, and oregano, if using, until fragrant, 3 to 4 minutes. Toss frequently to make sure they don't burn. Remove from the heat and transfer to a spice grinder or a blender and process until finely ground.
  • In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times but not too much. Place the vegetables in a blender or food processor, then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed.
  • Pour the mixture back into the skillet and add the ground pumpkin seed mixture. Let simmer gently until the flavors are melded, stirring occasionally, about 15 minutes. Serve immediately. (Leftovers-if there are any-can be refrigerated in an airtight container for up to a couple of days.)

Nutrition Facts : ServingSize 1 serving, Calories 143 kcal, Carbohydrate 15 g, Protein 6 g, Fat 9 g, SaturatedFat 2 g, TransFat 0.01 g, Cholesterol 2 mg, Sodium 520 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g

PUMPKIN SEED CHICKEN MOLE



Pumpkin Seed Chicken Mole image

I adopted this recipe in September 2006 from the Recipezaar account and have not tried it yet. The original owner, Mean Chef, had a great selection of authentic Southwestern-Mexican fare and I'm sure this is every bit as good as though I have already tried.

Provided by justcallmetoni

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup raw pumpkin seeds or 1/2 cup pepitas
1 teaspoon cumin seed
1/2 teaspoon cracked black pepper
1/2 teaspoon dried Mexican oregano
10 tomatillos, husked, washed and quartered
1 serrano chili
2 garlic cloves, peeled
2 romaine lettuce leaves
1/8 teaspoon ground cinnamon
1 bunch cilantro, stems and leaves
2 radish tops
1 small onion, quartered
1 1/2 teaspoons salt
2 tablespoons olive oil
2 cups chicken stock
3 large boneless skinless chicken breast halves
1 bunch radish, thinly sliced, for garnish

Steps:

  • Place a dry cast-iron skillet over low heat.
  • Toast the pumpkin seeds, cumin seeds, pepper and oregano, shaking the pan occasionally, until their aromas are released, about 5 minutes.
  • Do not brown.
  • Set aside to cool and then grind in a blender or food processor to a powder.
  • Reserve.
  • Combine the tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt in a food processor.
  • Puree until smooth.
  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a large saucepan over high heat.
  • Standing back to avoid splatters, pour in the pureed tomatillo mixture, and sizzle for 30 seconds.
  • Stir in the stock, reduce the heat and simmer 10 minutes.
  • Turn the heat up to high and bring to a boil.
  • Stir in the ground nut mixture and remove from the heat.
  • Puree in a food processor or blender, in batches if necessary.
  • Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish.
  • Place the chicken breasts in the sauce and bring to a boil over moderate heat.
  • Cover with foil, transfer to the oven and bake 20 minutes.
  • Serve the chicken and sauce over a bed of white rice.
  • Sprinkle the radish slices over the top.

Nutrition Facts : Calories 339.9, Fat 19.5, SaturatedFat 3.4, Cholesterol 60.2, Sodium 1158.6, Carbohydrate 14.8, Fiber 3.9, Sugar 6.7, Protein 28.4

HERBED PUMPKIN SEED MOLE (MOLE VERDE CON HIERBAS)



Herbed Pumpkin Seed Mole (Mole Verde con Hierbas) image

In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in it.

Provided by Cecilia Hae-Jin Lee

Categories     Sauce     Blender     Vegetable     Cinco de Mayo     Squash     Pumpkin     Fall     Summer     Tomatillo     Party     Advance Prep Required

Yield Makes about 3 cups

Number Of Ingredients 13

1 cup peeled pumpkin seeds
1 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 tablespoon vegetable or olive oil
1 onion, cut into wedges
5 tomatillos, husked and halved
5 garlic cloves, halved
2 jalapeño peppers, sliced
2 cups chicken broth
1 packed cup coarsely chopped, fresh cilantro
1 cup coarsely chopped fresh parsley
1/2 cup fresh epazote (optional)
1 teaspoon salt

Steps:

  • In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
  • In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
  • Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.

MOLE VERDE -- MEXICAN GREEN SAUCE



Mole Verde -- Mexican Green Sauce image

Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic herb with a heart-shaped, velvety leaf growing in tropical Mesoamerica and is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper. It is an essential ingredient for mole verde.

Provided by Molly53

Categories     Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

6 ounces pumpkin seeds, about 2 cups (raw, unhulled)
2 cups chicken broth or 2 cups beef broth
6 ounces tomatillos, husks removed, rinsed, and coarsely chopped
6 large leaves sorrel, rinsed, stems removed, and coarsely chopped (lengua de vaca)
4 leaves hoja santa, stems and veins removed, coarsely chopped
8 large sprigs epazote (5 coarsely chopped, 3 left whole)
4 jalapenos (to taste) or 6 serrano chilies, coarsely chopped (to taste)
pork fat (approximately 1/4 cup) or vegetable oil, for frying (approximately 1/4 cup)

Steps:

  • Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning.
  • Set them aside to cool.
  • Grind them in an electric grinder or blender to a fine powder.
  • Put 1 1/2 cups of the broth in a blender, gradually adding the tomatillos, sorrel, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
  • Heat the lard in a flameproof casserole in which you are going to serve the mole; fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking for about 25 minutes.
  • Add the rest of the epazote.
  • Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients.
  • Continue cooking over low heat, stirring constantly for 10 more minutes.
  • Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth.
  • Add any remaining broth and salt, to taste.
  • If the sauce is too thick, add a little water to dilute.

Nutrition Facts : Calories 183.6, Fat 14.7, SaturatedFat 2.6, Sodium 251.4, Carbohydrate 5.6, Fiber 2.5, Sugar 2.1, Protein 10.6

HERBED PUMPKIN SEED MOLE RECIPE - (5/5)



Herbed Pumpkin Seed Mole Recipe - (5/5) image

Provided by Dr_Mom

Number Of Ingredients 13

1 cup peeled pumpkin seeds
1 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 tablespoon vegetable or olive oil
1 onion, cut into wedges
5 tomatillos, husked and halved
5 garlic cloves, halved
2 jalapeño peppers, sliced
2 cups chicken broth
1 packed cup coarsely chopped, fresh cilantro
1 cup coarsely chopped fresh parsley
1/2 cup fresh epazote (optional)
1 teaspoon salt

Steps:

  • In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside. In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally. Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days. Note: If you don't have a spice grinder, a clean coffee grinder works great and a blender works fine, too. If you can't find epazote, you can substitute the green tops of radishes or just leave them out altogether.

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