Pistachio Green Mole Recipe - The Washington Post

Publish date: 2024-08-03
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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 cup

Servings: 4-6 (makes about 2 cups mole)

For the squash

For the mole

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

    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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