top of page

Spring Mole Verde

Mexican moles (a traditional chile-roasted sauce) are made with dozens of ingredients and take all day to prepare. But, this non-traditional green mole (or mole verde) comes together quickly with in season baby spinach and pistachios. Serve it with chicken or roasted vegetables.


- 4 tbsp. olive

- 1/4 small white onion, roughly chopped

- 1 garlic clove, sliced

- 1 poblano or pasilla chile, sliced

- 1 guero chile or yellow bell pepper, sliced

- 1 cup finely diced tomatillos

- 1 cup roasted shelled pistachios

- 1 cup fresh cilantro leaves

- 1 cup fresh hoja santa leaves (or tarragon)

- 1/2 cup baby spinach


  1. In a pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes.

  2. Add the chiles and cook, stirring occasionally, until soft, about 5 minutes.

  3. Add the tomatillos and cook, stirring occasionally, until soft, 5 to 8 minutes.

  4. Add 2/3 cup water and the pistachios and simmer for 5 minutes.

  5. Remove from heat and transfer to blender along with herbs and spinach. Blend until smooth, about 3 minutes. Season with salt to taste.

Serve alongside roasted chicken or vegetables, rice and tortillas.

53 views0 comments

Recent Posts

See All


bottom of page