Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mole verde. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Mole Verde de Jauja Cocina Mexicana℠. Mole Verde tradicional del centro de México. You can also make Mole Verde with Chicken. In Mexico, the variety of Mole recipes vary from region to region; this particular recipe is from the State of Veracruz.

Mole verde is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Mole verde is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook mole verde using 21 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Mole verde:

1. Prepare Magda squash (calabacita)
2. Take Onion (white)
3. Make ready Jalapeños
4. Get Green tomatoes (tomatillo)
5. Make ready Fresh sprigs of cilantro (coriander)
6. Prepare radishes and 2 of their leaves
7. Take Garlic cloves (buds)
8. Take Almonds
9. Prepare Pumpkin seed
10. Make ready Peanuts
11. Take Sesame
12. Get Cloves
13. Get Salt
14. Take Cumin
15. Get Aniseed
16. Prepare Allspice berries
17. Take Cooking oil
18. Prepare Chicken or beef… hell, even pork! (Any of them perfectly cooked - boiled-)
19. Prepare Chicken, beef or pork broth (the water where you boiled the meat of your choice)
20. Make ready of the same broth (just in case… if your mole is too dry in the end)
21. Make ready Serrano peppers (optional)

About This ItemWe aim to show you accurate product information. Manufacturers, suppliers and others provide what you see here, and we. Add more broth, if sauce gets too thick. Mole verde ("green mole") is a type of mole of the cuisine of Mexico.

Steps to make Mole verde:

1. Toast one ingredient at a time, separately:
2. Toast Peanuts
3. Toast almonds
4. Toast garlic cloves
5. Toast sesame
6. Pumpkin seeds: Just wait until they start "jumping", don't toast them
7. In that same pan, quickly toast (all of them at once): cloves, allspice, cumin and aniseed
8. Boil tomatoes and jalapeños
9. Saute onion
10. In a blender or food processor, grind the onion and everything you toasted, add some broth until you get a fine and creamy paste
11. Heat the oil in a casserole of mud (preferably)… add the paste and fry it for five minutes (medium flame), stirring…
12. Toss the tomatoes, jalapeños, squash, cilantro and the radishes along with their leaves and a small amount of broth into your blender or food processor and liquify them
13. Add this mix to the seasoned paste and cook for fifteen mins. (medium flame), stir every now and then
14. Add what's left of the broth and keep cooking and stirring until it thickens and you see oil spots on the surface (15-20 mins.)
15. Add the boiled meat and keep cooking for 15 more mins., stir every two minutes…
16. If it's too dry, add more broth…
17. Serve with some rice and mashed beans (refried beans - frijoles refritos) if you want the whole mexican dish
18. WARNING! Do not have this before going to bed… and, drink soft drinks instead of water

Add more broth, if sauce gets too thick. Mole verde ("green mole") is a type of mole of the cuisine of Mexico. Mole is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces. But mole verde is a bit of an exception. This version comes together in about an hour, combining a pumpkin-and-sesame-seed paste with a sauce built from tomatillos, chard, romaine and jalapeños.

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