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!
Mole isn't always about chocolate! This version for a green mole sauce (or pipián) combines pumpkin seeds, tomatillos, chard, romaine lettuce and jalapeños, and is ideal for your turkey leftovers after Thanksgiving. Serve with a side of white rice and enjoy!
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.
Transfer seeds to a blender or food processor and grind into a fine powder.
Transfer ground seeds to a medium bowl. Add cumin and 1 cup chicken broth. Stir mixture to make a thick paste. Reserve.
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.
Transfer to the blender with the remaining ½ cup of chicken broth. Blend until smooth.
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.