Sauces & stocks
Mole Verde
Stew of pumpkin seeds and herbs with a touch of serrano chile.
VegetarianVeganGluten-free
Ingredients
- 150 g of unsalted pumpkin seeds (pepita)
- 400 g of green tomatillo
- 2 serrano chiles
- 1/4 white onion
- 1 garlic clove
- 1 bunch of cilantro
- 6 romaine lettuce leaves
- 1 sprig of epazote
- 500 g of vegetable broth
- 1 teaspoon of salt
Step-by-step
Using a different robot? Switch it here:
- Toast the pumpkin seeds in the mixing bowl 5 min/120°C/speed 1 stirring, until they lightly brown. Set aside.
- Put tomatillos, chiles, onion and garlic with 200 g of water. Program 8 min/100°C/speed 1.
- Add the cilantro, lettuce, epazote and the toasted pumpkin seeds. Blend 1 min/speed 8.
- Add the broth and the salt. Blend 30 sec/speed 6 to incorporate.
- Program the mole 15 min/100°C/reverse/spoon speed, without fully covering so it thickens.
- Adjust the salt and serve over chicken or steamed vegetables.
Tips
- Do not over-toast the pumpkin seeds or the mole will turn bitter.
- Epazote is key to the flavor; if you cannot find it, omit it without substituting.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
