Turkey Mole Verde
Turkey Mole Verde
Mole is the generic name for a variety of sauces in Mexico. One of my favorites is mole verde, made with pumpkin seeds. Give it a try with this recipe!
Turkey Mole Verde
Turkey Mole Verde
Mole is the generic name for a variety of sauces in Mexico. One of my favorites is mole verde, made with pumpkin seeds. Give it a try with this recipe!
Servings Prep Time
6 10Minutes
Cook Time Passive Time
35Minutes 45Minutes
Servings Prep Time
6 10Minutes
Cook Time Passive Time
35Minutes 45Minutes
Ingredients
  • 1cup pumpkin seeds
  • ½ cup sesame seeds
  • 1 tsp ground cumin
  • 1 ½cups chicken broth
  • ¼ cup canola oil
  • 1 medium yellow onionpeeled and cut into large pieces
  • 2cloves garlicpeeled and chopped
  • 1pound tomatilloshusks removed and halved
  • 5 leaves romaine lettuceroughly chopped
  • 2 jalapeñosstemmed and cut into large pieces
  • 1cup cilantrochopped with stems
  • 2 tsps dried oregano
  • 4cups leftover turkey meatshredded and cooked
  • 1tbsp kosher salt
Instructions
  1. Heat a large skillet over medium heat. Add pumpkin and sesame seeds and toast, stirring constantly, until they swell, pop and turn a deep golden color, 3 to 4 minutes.
  2. Transfer seeds to a blender or food processor and grind into a fine powder.
  3. Transfer ground seeds to a medium bowl. Add cumin and 1 cup chicken broth. Stir mixture to make a thick paste. Reserve.
  4. Heat a large pot over medium heat, and add oil. When oil shimmers, add onion, garlic, tomatillos, romaine leaves, jalapeños, cilantro and oregano. Cook for 5 minutes or until veggies are a deep golden in color. Add pumpkin paste and cook for 5 more minutes, stirring and scraping constantly. Remove from heat.
  5. Transfer to the blender with the remaining ½ cup of chicken broth. Blend until smooth.
  6. Return pot to medium heat, and transfer purée to it. Add shredded turkey and salt and bring to a simmer, stirring from time to time for 20 minutes.
  7. Enjoy with a side of white rice.