Turkey Mole Verde

Cuisine: Mexican
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Servings: 6
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!


  • 1 cup pumpkin seeds
  • ½ cup sesame seeds
  • 1 tsp ground cumin
  • 1 ½ cups chicken broth
  • ¼ cup canola oil
  • 1 medium yellow onions peeled and cut into large pieces
  • 2 cloves garlic peeled and chopped
  • 1 pound tomatillos husks removed and halved
  • 5 leaves romaine lettuce roughly chopped
  • 2 jalapeños stemmed and cut into large pieces
  • 1 cup cilantro chopped with stems
  • 2 tsps dried oregano
  • 4 cups leftover turkey meat shredded and cooked
  • 1 tbsp kosher salt

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  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.
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