Pistachio Green Mole Recipe - The Washington Post
This a fresh-tasting, green version of mole, which is often dark and made with many ingredients. Together with the squash, plus white rice and fresh corn tortillas, it can make a meal.
MAKE AHEAD The mole can be refrigerated in an airtight container for up to 1 week. Reheat in a saucepan over medium heat, adding some water to loosen it up.
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Ingredients
measuring cupServings: 4-6 (makes about 2 cups mole)
For the squash
For the mole
- 1/4 cup grapeseed oil
- 1/4 of a small white onion, coarsely chopped
- 1 poblano chile pepper, seeded and sliced
- 1 yellow chile, such as a banana pepper or New Mexico yellow pepper, seeded and sliced
- 1 small clove garlic, thinly sliced
- 3 small tomatillos, husked, rinsed and cut into small dice (1 cup)
- 2/3 cup water
- 1 cup shelled, roasted unsalted pistachios, plus a few more for garnish
- 1 cup packed cilantro leaves, plus 1/2 cup for serving
- 1 teaspoon crushed, dried hoja santa leaves (from 2 leaves)
- 1/2 cup packed baby spinach leaves
- Salt
- 1/2 cup packed assorted greens, such as amaranth leaves, red sorrel and purslane (in addition to the cilantro), for serving
Directions
Step 1
For the squash: Position a rack in the middle of the oven and preheat to 350 degrees. Arrange the squash on a rimmed baking sheet. Drizzle with the olive oil, then season lightly with salt and pepper. Roast for about 15 minutes, until lightly browned. Let cool.
Step 2
For the mole: In a medium saute pan over medium heat, heat the oil until it shimmers. Stir in the onion; cook for about 5 minutes, until softened. Add the poblano and yellow chiles and cook until softened, about 5 minutes. Add the garlic and tomatillos and cook until softened, about 8 minutes.
Step 3
Pour in the water and add the pistachios; cook for about 5 minutes, then remove the mixture from the heat.
Step 4
Combine 1 cup of cilantro leaves, the hoja santa and spinach in a blender, then add the cooked mixture. Remove the center knob from the lid so steam can escape; place a towel over the opening to avoid splatter. Blend for about 3 minutes, until smooth. Taste, and season with salt, as needed.
Step 5
Transfer the warm mole to a wide serving bowl. Add the roasted squash and top with the remaining 1/2 cup of cilantro leaves and 1/2 cup of assorted greens.
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Nutritional Facts
Per serving
Calories
320
Fat
28 g
Saturated Fat
4 g
Carbohydrates
13 g
Sodium
410 mg
Protein
7 g
Fiber
5 g
Sugar
6 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Tu Casa Mi Casa: Mexican Recipes for the Home Cook,” by Enrique Olvera with Luis Arrellano, Gonzalo Gout and Daniela Soto-Innes (Phaidon, 2019).
Tested by Tim Carman.
Published April 15, 2019
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