Mole amarillo
Mole amarillo, also called amarillito, is a yellow to orange Oaxacan mole built on cooked chile purée, thickened with corn masa and flavoured with herbs such as hoja santa, with no chocolate or dense nut mixture.
Mole verde
Green mole · Mole verde oaxaqueño
Mole verde is a green mole from Mexico and Oaxaca, built on tomatillos or green tomatoes, fresh herbs such as epazote and hoja santa, and ground pumpkin seeds or masa, with no need to toast dried chiles.
Overview
Mole verde is a green mole. Its fresh aromatic profile contrasts with the toasted dried chiles of darker moles. Oaxaca counts it among its seven moles, where it is the brightest and most herbaceous.
The sauce is built on tomatillos, green chiles, pumpkin seeds and herbs. Epazote and hoja santa supply the dominant aromatic notes, and Oaxacan versions are thickened with corn masa rather than nuts or seeds.
Sources for this section
History
Accounts tie the green sauce to pre-Hispanic grinding of chiles, tomatoes, seeds and herbs. Sesame, onion, garlic and cilantro or parsley came later, after the conquest.
The same preparation is called pipián verde in Puebla, where it uses fresh poblano and serrano chiles. The Puebla convent story of the first mole is described as legend.
Sources for this section
Preparation
The tomatillos or green tomatoes and any green chiles are roasted or boiled. Pumpkin seeds are toasted and ground, then blended with the cooked vegetables and fresh herbs, with masa added in Oaxacan versions.
The paste is fried in hot fat, thinned with broth and simmered until thick. Mole verde needs no toasting or rehydrating of dried chiles, which makes it the simplest of the Oaxacan moles.
Sources for this section
Variants
Central Mexican versions are seed-thickened and use bread or tortillas. The Veracruz variant uses peanut, tomatillo and cilantro. Oaxacan versions are herbier and use masa.
Sources for this section
History
Accounts tie the green sauce to pre-Hispanic grinding of chiles, tomatoes, seeds and herbs on stone metates. Sesame and onion, garlic and cilantro or parsley came later, after the conquest.
In Puebla the same preparation is called pipián verde, using fresh poblano and serrano chiles. Oaxaca's version is herbier and thickened with masa. The sources say the Puebla convent story of the first mole is legend, not documented history.
Ingredients
Tomatillosroasted or boiled
the tart base
Green tomato (optional)
Amount not stated
some versions use green tomatoesGreen chiles (optional)roasted or fresh
central Mexican versions
Ancho chiles (optional)toasted and softened
Amount not stated
listed in Oaxacan accountsGuajillo chiles (optional)toasted and softened
Amount not stated
listed in Oaxacan accountsPumpkin seedstoasted and ground
Amount not stated
gives body in seed-thickened versionsHoja santafresh leaves
main aromatic
Epazotefresh
signature herb
Parsley (optional)fresh
Amount not stated
Corn masa (optional)
Amount not stated
Oaxacan versions thicken with masaOnionfried
Amount not stated
Garlicfried
Amount not stated
Lard or oilfor frying the paste
Amount not stated
Broth
Amount not stated
thins the sauce while it simmersMethod
- Roast or boil the tomatillos or green tomatoes and any green chiles until soft.
- Toast the pumpkin seeds in a dry pan and grind them to a powder.
- Fry the onion and garlic in lard or oil.
- Blend the cooked vegetables, fresh herbs such as epazote and hoja santa, and the ground seeds, adding masa if the version calls for it.
- Fry the blended paste in hot fat, then thin with broth and simmer until thick and bright green.
- Serve with chicken or pork, as the sources describe. The sources say mole verde cannot be kept as a paste, so make it fresh.
Places
Oaxaca
Traditional preparation · Region evidenceOaxaca counts mole verde among its seven moles. The sources also describe central Mexican and Veracruz variants, which are not located more precisely here.
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Sources
WikipediaMethod · History
Mole sauceMole verde is made with green tomatoes, pumpkin seeds, green chile, epazote and herbs, onion and garlic; it is thickened with ground pumpkin seeds and broth plus bread or tortillas, and served with chicken or pork.
A Veracruz variant uses ground peanut, tomatillo and cilantro over pork.
Cited in: History; Preparation; Variants
WikipediaMethod
Oaxacan cuisineMole verde uses tomatillos, green chiles, ancho and guajillo chiles, hoja santa, epazote and parsley; it has a light, herby taste and is the easiest of the seven moles, and it cannot be kept as a paste.
Cited in: Overview; Preparation
Rick BaylessHistory · Method
Green Mole with Roasted Chayote (or Other Vegetables)The central Mexican version draws on tomatillos, green chile, pumpkin seeds, epazote and hoja santa; Oaxaca's version is herbier and thickened with masa; in Puebla the preparation is called pipián verde or Molé pepita with fresh poblano and serrano chiles.
Cited in: Overview; History; Variants