Mole verde is the green herb-and-tomatillo mole of the seven, thickened with masa and bright with hierba santa, epazote, parsley and pumpkin seeds.

Mole verde is the fresh-herb mole, the lightest and quickest of the seven, with no chocolate and no dried chiles. Tomatillos, hierba santa, epazote, parsley and toasted pumpkin seeds make the base; masa thickens it. The dish anchors Sunday family lunches across Oaxaca and is the brightest mole on the menu at Las Quince Letras, Los Pacos and Restaurante Catedral.

Where to eat Mole verde in Oaxaca

5 editor picks for Mole verde in Oaxaca, ranked by editorial score. All Oaxaca signature dishes · Mole verde across every city.

Make it at home

Serves 41 hr 15 minEasy

Ingredients

  • 1kg tomatillos
  • 2 jalapenos, seeded
  • 1 small onion
  • 2 garlic cloves
  • 40g pumpkin seeds, toasted
  • 3 sprigs cilantro
  • 2 sprigs parsley
  • 3 leaves hierba santa
  • 1 sprig epazote
  • 800ml chicken stock
  • 30g masa harina dissolved in 100ml water
  • 500g pork or chicken, cooked
  • Salt

Method

  1. Boil tomatillos, jalapenos, onion and garlic 8 minutes; drain.
  2. Blend with pumpkin seeds, cilantro, parsley and one hierba santa leaf into a smooth paste.
  3. Fry the paste in 40ml lard 6 minutes.
  4. Add stock and the masa slurry; simmer 15 minutes.
  5. Add cooked meat and remaining torn hierba santa and epazote; simmer 10 minutes.

Editor tip. Blend the herbs cold and add late: too much heat turns the green into army-brown.

Common allergens: Wheat (tortilla).