This homemade green mole made from a delicious combination of roasted seeds and spices blended with vegetables like tomatillos, spicy poblanos and jalapeños is served simply with white rice and roasted grouper for a tasty dinner that everyone will savor.
For Green Mole
Place pumpkin seeds in dry cast iron skillet set over medium heat. Cook, stirring often, for 3 to 5 minutes or until toasted and fragrant; transfer to a small dish. Place sesame seeds in the same skillet set over medium heat. Cook stirring frequently, for 3 to 5 minutes or until golden and fragrant. Remove from pan and transfer to another dish. Place allspice, peppercorns, clove and cumin seeds in same skillet set over medium heat. Cook, shaking the pan for 1 to 2 minutes or until toasted and fragrant. Transfer to the dish with sesame seeds; cool completely.
Add toasted sesame seeds and spices to a spice grinder; pulse until finely ground. Add pumpkin seeds to a spice grind or food processor; pulse until finely ground. Stir together sesame seed mixture with pumpkin seeds; set aside.
Place corn tortilla in same dry cast iron skillet set over medium-high heat for 30 to 60 seconds per side or until toasted and blistered in spots. Cool slightly and tear into pieces; set aside.
Place tomatillos, poblano, green onion, jalapeño and garlic in same skillet dry cast iron skillet set over medium-high heat. Cook, stirring often for 8 to 10 minutes or until charred all over. Place vegetables in a heatproof bowl. Cover with plastic wrap and let steam for 10 minutes. Remove skins and seeds from peppers. Remove skins from garlic. Add pan-roasted veggies to a blender with 1 cup broth; pulse until smooth. Remove from blender.
Add Swiss chard, toasted tortilla, remaining chicken broth, cilantro, parsley, oregano, 1 tsp each salt and pepper to blender; pulse until smooth.
Heat oil in a large skillet set over medium heat. Cook ground seed and spice mixture for 2 to 3 minutes or until well coated in oil and shiny. Stir in pureed roasted vegetables and pureed Swiss chard mixture; bring to a simmer. Cook for 5 to 8 minutes or until thickened and flavors marry.
For Rice and Fish
Meanwhile, cook rice according to package directions.
Preheat broiler to high. Brush grouper fillet with olive oil and season with remaining salt and pepper. Place on the foil-lined baking sheet. Broil for 8 to 10 minutes or until fish is just cooked through and starts to flake.
Serve grouper with rice, mole, and lime wedges.
Add ¼ cup packed fresh epazote leaves to mole if available.
This recipe is a delicious, fresh taste of Latin cooking that you can bring to your kitchen and impress your friends and family. Green mole, often called “mole verde” or “pipian verde”, is a flavorful accompaniment that can be added to all kinds of foods like pork, chicken or even fish. This vibrant green mole with grouper served over rice is a celebratory dish that you can use to liven up your day anytime.
Although native to Puebla and Oaxaca Mexico, mole, in all of its varieties, is now a household dish made internationally across cultures and countries.
Our version, ff course, could not be made possible without a steaming plate of Mahatma® White Rice to soak up every last bit of this flavor-packed marinade and fish! Not only do the hearty grains offer a vessel to devour your green mole, but they also help to make this a balanced meal.
Mole is a dish that requires a bit of care and patience but don’t be intimidated by the long list of ingredients, with a bit of organization and planning, this recipe is completely worth the effort and your taste buds will thank you later!
Before starting, make sure to gather all of the necessary ingredients to make your mole so that your cooking process can flow smoothly and you can worry less about chopping and focus on flavor.
To broil the grouper, you can use fresh or frozen fish. If using frozen, when your fish has fully thawed in the fridge coat it in olive oil and season with salt and pepper. in a foil-lined pan broil your fish for about 8-10 minutes or until it has reached that desired flaky texture.
After all of your hard work, it’s time to pat yourself on the back and savor the homemade taste of your mole. We suggest you enjoy the fruits of your labor and use a bit on your weekly recipes like a Vegetable Burrito Rice Bowl.