This green mole is delicious and fresh! The flavors are bright and alive and pair well with any roasted vegetable or tamales. If you are going to warm up a bit to serve, just warm and avoid going into a simmer as the flavors will change completely. Cover image shows a bed of beans, mole verde, roasted cauliflower, garnishes of fresh haole koa seeds and cilantro, and spread of the Guaje Salsa Macha. Recipe by Chef Sofia Flores Florencia @abuelitatechnology


2 Tablespoons green haole koa seeds, soaked or unsoaked

¼ cup pumpkin seeds

2 Tablespoons dried green chile or 2 fresh green chilis

1 medium hoja santa leaf (Piper auritum – invasive in Hawaii, can substitute 2 Tablespoons of fresh sorrel, anise hyssop, tarragon, chervil, or cilantro)

Juice of 1 lime

1 Tablespoon nutritional yeast

1 small garlic clove

salt to taste

½ bunch cilantro


Blend all ingredients in a food processor or blender until smooth. Pulse in the cilantro after or add it in finely chopped.


Leftovers can be stored in the fridge, but you might want to add some lime juice on top to prevent oxidation and the mole from turning brown.


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