Mole verde

Mole Verde (also known as Green Mole) is a traditional Mexican dish, originating from the Oaxaca region. It is one of the seven classic moles of Oaxaca.

Ingredients

Mole Verde is typically made with a variety of green ingredients, including tomatillos, cilantro, epazote, and green chile peppers. The sauce also often includes pumpkin seeds, which are toasted and ground to a paste. This paste is then combined with the green ingredients and simmered to create a rich, flavorful sauce.

Preparation

The preparation of Mole Verde involves several steps. First, the tomatillos, chiles, and other green ingredients are roasted to bring out their flavors. The pumpkin seeds are then toasted and ground into a paste. This paste is combined with the roasted ingredients and simmered until the flavors meld together. The sauce is then typically served over meat, such as chicken or pork.

Variations

There are many variations of Mole Verde, depending on the region of Mexico. Some versions may include additional ingredients, such as hoja santa, a fragrant herb used in Mexican cooking. Other versions may use different types of chiles or other green ingredients.

Cultural Significance

Mole Verde is a significant dish in Mexican culture, particularly in the Oaxaca region. It is often served at celebrations and special occasions, such as weddings and birthdays. The dish is also a common offering during the Day of the Dead celebrations.

See Also

• Mole (sauce)
• Mexican cuisine
• Oaxaca