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Fresh, vibrant, and deeply aromatic—this Mole Verde recipe video walks you through blending herbs, chiles, and seeds into a bright, velvety sauce that transforms any dish. It’s a bold, green burst of true Mexican comfort.
1 cup pepitas (hulled pumpkin seeds)
1/2 pound tomatillos, husked and halved
3 cups homemade or store-bought low-sodium chicken stock
1 cup roughly chopped white onion (about 1 small)
2 medium jalapeño peppers, stemmed and roughly chopped (seeds removed for a milder sauce)
1 cup packed coarsely chopped fresh cilantro leaves and tender stems
2 tsp Mexican oregano
1/2 cup packed coarsely chopped romaine lettuce leaves
1 tablespoon minced garlic (about 3 medium cloves)
1 tablespoon olive oil
Kosher salt, to taste
