GREEN MOLE PIPIAN Recipe

Green Mole Pipian is a gorgeously vibrant Mexican sauce packed with earthy pepitas, zippy tomatillos, fresh green herbs, and a secret swirl of toasted sesame. It’s a celebration of color and flavor—an absolute dinner party stunner, yet surprisingly approachable for home cooks who revel in deeply comforting, homemade meals.

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Ingredients You’ll Need

You might be surprised at how the ingredient list for Green Mole Pipian is both simple and deeply strategic. Each item—seeds, spice, greens—plays a vital role, either amping up creaminess, layering in warmth, or contributing that dazzling, almost emerald color that makes this mole so inviting.

• Raw sesame seeds: Toasted for depth, then ground for a creamy, nutty undertone that forms the soul of this mole.
• Whole cloves, black peppercorns, coriander seeds or allspice berries, cumin seeds: These spices, gently toasted and ground, infuse the sauce with warmth and complexity.
• Raw pepitas (pumpkin seeds): Ground into a paste, they thicken and enrich the mole, lending it a beautiful earthiness and subtle crunch.
• Poblano chiles: Roasted, peeled, and blended, their mild heat and smoky-sweet notes define much of the sauce’s green base.
• Light chicken stock: Used in stages, this enhances all flavors while keeping the sauce silky.
• Tomatillos: Their tart kick brightens the entire dish—don’t skip them if you want true depth of flavor!
• Garlic: Adds gentle pungency and rounds out the other aromatics.
• Serrano or jalapeño chiles: Adjust quantity to get your perfect heat—serranos for bolder spice, jalapeños for a milder, fruity kick.
• Kale and spinach: These greens blend into the sauce for vibrant color and subtle vegetal flavor—think of this as your secret to that iconic look and body.
• Flat-leaf parsley and fresh epazote: These herbs contribute peppery brightness and a touch of traditional Mexican aroma; epazote is especially distinctive!
• Fresh lard or vegetable oil: Fat intensifies flavor and creates the glossy, comforting finish characteristic of great mole.
• Salt: The final enhancer—add, taste, and adjust to hit your perfect savory balance.

Variations

One of the best things about Green Mole Pipian is how effortlessly you can customize it to suit your pantry, your garden, or your cravings. Don’t be afraid to experiment—think of this base recipe as your starting canvas for flavor and color.

• Vegetarian Mole Pipian: Use vegetable stock instead of chicken stock for a delicious, plant-based version that’s full of depth and umami.
• Softer Heat: Prefer a gentler kick? Substitute more jalapeños for serranos, or remove all chile seeds before blending for a milder result.
• Swap the Greens: No kale? Use chard, beet greens, or more spinach—each adds its own nuance and bright color.
• Herb Alternative: If you can’t find epazote, try extra parsley, a little cilantro, or a small handful of fresh oregano for herbal lift.

How to Make Green Mole Pipian

Step 1: Toast and Grind the Seeds and Spices

Start by warming that heavy skillet and carefully toasting the sesame seeds until they are golden and aromatic—they should smell nutty, not burnt! Once cooled, grind them into a smooth paste—it may take a few minutes, but that creamy texture is worth every swirl of your spice grinder. Do the same with the spices (cloves, peppercorns, coriander or allspice, and cumin)—toast gently, then grind very finely to unlock their deep, toasty warmth. Grind raw pepitas until you get a fine, thick paste, and combine the ground seeds and spices in a mixing bowl.

Step 2: Roast and Blend the Chiles and Aromatics

Place your poblanos directly on a gas flame or under the broiler, turning until the skins char and blister. Let them cool, then rub off the skins, remove seeds, and tear into pieces. Toss the poblanos, tomatillos, chiles, garlic, and chicken stock into a blender, and blend until it’s gorgeously smooth, vivid, and green. This flavor-packed liquid will become the heart of your mole.

Step 3: Process the Greens and Herbs

Grab all your greens—kale, spinach, parsley, and especially that marvelously fragrant epazote—and shred them in your food processor. You want them impossibly fine before blending into the chile base. Pour them into the blender and blend again until the whole mixture looks lush, smooth, and vibrantly green.

Step 4: Sauté Seeds, Combine, and Simmer

Now, add the lard or oil to a large, heavy pot and warm it gently. Stir in your ground seeds-and-spices mixture and cook it gently, stirring non-stop, just until fragrant and golden. Pour in the bright green blended mixture (watch for splatters!) and let it sizzle, stirring often, for five minutes. Turn off the heat, stir in the remaining chicken stock and salt, and let the mole rest—flavors will bloom as it cools and thickens. Adjust seasoning and dive in!

How to Serve Green Mole Pipian

Garnishes

If you want the final flourish, a scatter of extra toasted sesame seeds or pepitas on top gives both crunch and color. Try a sprinkle of chopped fresh herbs—parsley, cilantro, or epazote—for a burst of brightness and that unmistakable green mole aroma. Don’t forget a little swirl of crema or a wedge of lime to enhance every bite!

Side Dishes

This mole loves company! Serve it generously over roasted chicken, turkey, or grilled vegetables, then surround your masterpiece with fluffy steamed white rice or soft, earthy corn tortillas. Frijoles de la olla (whole cooked beans) and a crisp salad with radish and avocado make ideal, refreshing partners.

Creative Ways to Present

For a show-stopping table, ladle Green Mole Pipian into a colorful bowl and serve family-style. Or, assemble individual plates: drizzle over enchiladas, spoon atop charred cauliflower steaks, or use as a dipping sauce for tamales and fresh-baked bread. For parties, offer as a vibrant topping for pulled pork sliders—unexpected, but always raved about!

Make Ahead and Storage

Storing Leftovers

Green Mole Pipian actually gets better as it sits, so make it ahead with confidence. Store leftover sauce in an airtight container in the refrigerator for up to four days. The flavors deepen beautifully, making next-day leftovers pure joy!

Freezing

This sauce is a freezer’s best friend. Let it cool completely, portion into freezer-safe containers, and freeze for up to three months. Thaw gently in the refrigerator before reheating for the freshest taste and texture.

Reheating

Reheat Green Mole Pipian gently over medium-low heat, adding a splash of chicken stock or water to loosen the sauce as needed. Stir well, and taste for seasoning—it’s common to add a pinch more salt or a squeeze of lime to wake things up.

FAQs

Final Thoughts

If you’ve never tried making Green Mole Pipian at home, you’re in for an explosion of flavor and color that will totally wow your table. Embrace the toasting, the blending, and the bold greens—it’s all part of the magic. I hope this recipe helps you discover just how joyful and welcoming this classic Mexican dish can be. You deserve every spoonful!

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