GREEN MOLE PIPIAN Recipe

If you’re ready to fall head over heels for one of Mexico’s most vibrant and complex sauces, let me introduce you to GREEN MOLE PIPIAN. This rich, nutty, and herbaceous sauce features toasted seeds, fresh greens, and just the right touch of tang and spice—pure magic draped over your favorite proteins or veggies!

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Ingredients You’ll Need

You might be surprised how pantry staples and fresh produce unite to make GREEN MOLE PIPIAN shine! Every ingredient here brings a crucial note—nuts for creaminess, chilies for kick, greens and herbs for that signature color and zest.

• Raw sesame seeds (3/4 cup): The foundation for luscious texture and deep, toasty flavor—don’t skip that golden toasting step!
• Whole cloves, black peppercorns, coriander (or allspice), cumin seeds: These spices build complex, earthy undertones that set mole apart from every other sauce.
• Raw pepitas (1/2 cup): These pumpkin seeds add body and that irresistible, nutty essence unique to pipian.
• Poblano chiles (2 large): Mildly spicy and smoky, poblanos are essential for depth and a gorgeous emerald green hue.
• Chicken stock (divided): Adds savoriness and helps blend our greens and veggies to silky smoothness.
• Tomatillos (5 medium): Their tangy brightness cuts through the richness for balance with every bite.
• Garlic (3 large cloves): Because every great mole needs that sweet, pungent backbone.
• Serrano or jalapeño chiles (4-6 serranos or 2-3 jalapeños): Adjust to your preferred heat level—serranos for more punch, jalapeños for a gentler burn.
• Kale (1 bunch) & Spinach (1 bunch): These greens offer vibrant color, slight bitterness, and a hero’s load of good-for-you minerals.
• Flat-leaf parsley (1/2 bunch): Adds grassy freshness to keep the sauce bright.
• Fresh epazote (about 12 sprigs): An authentic Mexican herb with a wild, almost citrusy flavor—if you find it, don’t miss this special addition!
• Fresh lard or vegetable oil (1/3 cup): The fat that turns seeds and spices into a luscious, glossy sauce. A little goes a long way!
• Salt: Just a tablespoon draws it all together and amplifies each flavor note.

Variations

GREEN MOLE PIPIAN is all about creativity and using what’s wild or wonderful at your local market. Try these delicious swaps and tweaks—this recipe is the perfect blank canvas for your own twist!

• Go Vegan: Use vegetable stock in place of chicken stock and swap in a neutral oil for the lard—a hearty plant-based delight!
• Nutty Additions: Try tossing in a handful of toasted almonds or cashews along with the pepitas for unexpected richness.
• Greens Galore: Swap kale or spinach for other hearty greens like chard or beet greens, depending on what you have handy.
• Herb Swap: If you can’t find epazote, try a mix of fresh cilantro and a little mint for their own interesting layers of flavor.

How to Make GREEN MOLE PIPIAN

Step 1: Toast and Grind the Seeds & Spices

Start by gently toasting sesame seeds in a heavy skillet until golden and fragrant—your kitchen will smell incredible. Let them cool completely, then grind to a fine paste (this may take a few minutes, so be patient—it’s worth it!). Toast your spices next, grind to a powder, and combine with the sesame seeds. Finally, grind the pepitas into a thick, almost nut butter-like paste and mix it all together—the base flavor magic of GREEN MOLE PIPIAN starts here.

Step 2: Char and Blend the Chilies & Vegetables

Roast your poblanos over a gas flame or under your broiler until the skins are beautifully blistered (think campfire-style). Let them cool, then rub off the skins, discard seeds and stems, and toss torn pieces into your blender. Add chicken stock, tomatillos, garlic, and your choice of serrano or jalapeño chiles, then blend until the mixture is totally smooth and vibrant green—this is the backbone of the mole sauce.

Step 3: Blend the Greens & Herbs

Next, in batches if needed, pulse the kale, spinach, parsley, and epazote in a processor until the greens are finely broken down. Add these brilliant greens to your blender and puree everything again—don’t stop until it’s glossy and vivid. You’ll see why GREEN MOLE PIPIAN gets its signature color right here!

Step 4: Cook and Build the Mole

Heat the lard or oil in a heavy Dutch oven over medium-low heat. Add the sesame-pipita mixture and cook, stirring constantly, until it’s deeply fragrant and just golden—don’t rush and don’t let it burn! Splash in the bright green veggie mixture (carefully, it may sizzle!), stir constantly, and cook for about 5 minutes. The color will deepen and aromas will fill your kitchen. Finally, stir in more chicken stock and salt, let it cool a bit, and taste—the transformation as it thickens is pure kitchen alchemy.

How to Serve GREEN MOLE PIPIAN

Garnishes

Take your GREEN MOLE PIPIAN to the next level with a scatter of toasted sesame seeds, a swirl of Mexican crema, chopped fresh cilantro, or a few paper-thin radish slices for crunch and color. These little touches add contrast and make your dish pop!

Side Dishes

Serve this luscious sauce with fluffy white rice, warm corn tortillas, or roasted potatoes to soak up every drop. Refried black beans or a simple lime-dressed cabbage slaw are also wonderful partners that let the GREEN MOLE PIPIAN take center stage.

Creative Ways to Present

For a special occasion, drizzle the mole over roasted chicken and plate it on rustic Mexican pottery, or serve in mini cazuelas for an appetizer-sized tasting. It’s truly eye-catching spooned over grilled vegetables, or even as a decadent dip for crusty bread at your next gathering.

Make Ahead and Storage

Storing Leftovers

Any leftover GREEN MOLE PIPIAN can be cooled, transferred to an airtight container, and kept in the fridge for up to 4 days. The flavors actually deepen as it sits, making tomorrow’s lunch or dinner even more memorable!

Freezing

Mole pipian freezes remarkably well. Let it cool completely, portion it into freezer-safe bags or containers, and freeze for up to three months. Thaw overnight in the fridge before reheating for the best texture and taste.

Reheating

Gently reheat your GREEN MOLE PIPIAN on the stove over low heat, adding a splash of chicken stock or water if needed to loosen the sauce. Stir constantly and heat only until warmed through to preserve that smooth, velvety texture.

FAQs

Final Thoughts

There’s something genuinely special about gathering around a table and sharing a dish as vibrant and soulful as GREEN MOLE PIPIAN. I hope you give this recipe a try—don’t be surprised if it becomes the star of your next family feast or weeknight dinner. Buen provecho and happy cooking!

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