Pistachio Green Mole (Mole Verde de Pistache)
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 4zucchini or any variety of summer squashes, cut into 1-inch pieces
- Extra-virgin olive oil, for drizzling
- Kosher salt and black pepper
- 4tablespoons grapeseed oil
- ¼small white onion, roughly chopped
- 1small garlic clove, sliced
- 1poblano chile, sliced
- 1güero chile, banana pepper or New Mexico yellow chile, sliced
- 1cup finely diced tomatillos
- 1cup roasted shelled pistachios
- 1cup fresh cilantro leaves
- 2fresh or dried hoja santa leaves
- ½cup baby spinach
- 1cup assorted greens, such as cilantro leaves, amaranth leaves or purslane
- 2cups cooked white rice
- Corn tortillas
For the Squash
For the Mole
For Serving
Nutritional analysis per serving (6 servings)
347 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 10 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 8 grams protein; 591 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Place the squash on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until lightly brown, about 15 to 25 minutes.
- Step 2
Meanwhile, make the mole: In a pot, heat the grapeseed oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the chiles and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatillos and cook, stirring occasionally, until soft, 5 to 8 minutes.
- Step 3
Add ⅔ cup water and the pistachios and simmer for 5 minutes. Remove from the heat and transfer to a blender along with the cilantro, hoja santa and spinach. Blend until smooth, about 3 minutes. Season with salt to taste.
- Step 4
Serve the mole warm, with the roasted zucchini. Top with greens and serve rice and tortillas alongside.
- Leftover mole can be stored in the refrigerator in an airtight container for up to a week. To reheat, add a bit of water and warm in a pot over medium heat.
Private Notes
Comments
Absolutely outstanding! I used dried hoja Santa leaves. If you are having trouble finding them, they are also called Yerba santa, root beer plant, and Mexican pepperleaf, so look for those. I used 1.5 tsp of dried, crushed leaves, and that was just right. Next time I am definitely doubling the mole and freezing - so many possibilities....
I’ve eaten at multiple Olvera restaurants, including the original Pujol, so had high hopes for the recipe but low expectations for myself as cook. The mole turned out spectacular. I didn’t manage to find hoja santa, but used a couple basil leaves and three stalks of tarragon to add the licorice flavor. I served with a big spoonful of rice and warmed up black beans sprinkled with paprika, avocado with Maldon sea salt, and the squash (one summer and one zucchini). Would add a dash of lime too.
This mole is also a terrific dip; I extended the leftovers with yogurt and served with crackers and tortilla chips.
Doubled the recipe for mole, exchanging hoja santa leaves with fennel seeds. Instead of making this for a sit-down meal, I pressure canned the mole in three pint jars for later use. I tasted it before doing so and it was delicious. Reminded me of the mole I had in Guadalajara last year.
I used a Turkish pepper and 2 jalapeños instead of the named chillies; I found the molé sauce quite bland and had to add quite a bit of salt for flavour. Served with rice, tortillas, roasted zucchini and salad as in picture and it was fantastic.
This is one of my all-time favorite recipes. It’s easy, full of flavor and uses my bountiful csa squash in an interesting way (just when I think I’ve tried every iteration known to human). Although the recipe is fine as is, I would recommend adding water if the mole seizes up in the blender. I like it a little more saucy anyways. I could also see elevating the dish by ditching the rice, making your own tortillas, and doing a spoon push situation on a nice plate.
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