Mole Verde Sauce Recipe
Cook: 15 min
- 6 tomatillos
- 1/2 onion, cut into quarters
- 3 cloves garlic
- 1 chicken bouillon cube*
- 1/4 cup fresh cilantro leaves
- 1 1/2 Tbsp. unsalted butter*
- 3 Tbsp. Mole Verde
- Zest and juice of 1 lime
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*If you don’t have a bouillon cube on hand, cook the tomatillos, onion, and garlic in about 2 cups chicken stock/broth instead of water, and season the final sauce with salt to taste. For a more authentic flavor replace the butter with pork fat; bacon fat leftover from frying is great.
Place tomatillos, onion, and garlic in a small pot and cover with about 2 cups of water; the tomatillos should float in the liquid. Place over high heat until the pot begins to simmer then reduce to low for 4 to 6 min. or until the tomatillo skins change color and fade to a lighter green. Strain the tomatillo mixture. Place the mixture in a blender with the bouillon cube and blend until smooth. Add cilantro and blend for 8 seconds. Melt butter in a medium pot over low heat. Once melted, stir in Mole Verde Spice and cook for 1 to 2 min. Slowly add the tomatillo mixture and lime zest and juice to the pot. Mix until consistent and serve. Store sealed in the refrigerator for up to a week.
Serve over pulled pork, roasted chicken, or grilled white fish. Great with tacos and nachos or as a dip for tortilla chips. Can be enjoyed warm or cold.
Mark Nakayama, Savory Spice Test Kitchen Intern