INTRODUCTION

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

INGREDIENTS

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

STEP 1

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

STEP 2

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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