The light­est and fresh­est of Oax­aca’s seven moles, this Mex­i­can sauce is rich with pump­kin seeds, bright with tomatil­los, and fra­grant with cilantro. It pairs beau­ti­fully with fish, vegeta­bles and all the white meats.

Green mole will splat­ter dur­ing the ini­tial cook­ing stage, so use a deep pot and con­sider buy­ing a splat­ter screen—it comes in handy for tomato sauce, as well. Oth­er­wise, hold a lid over the pot like a shield and pro­tect your stove­top with bak­ing sheets.

1 cup (250 mL) raw pump­kin seeds

¾ lb (375 g) tomatil­los, husked, washed, quar­tered

1 small onion, chopped

3 cloves gar­lic, chopped

2 jalapeño pep­pers, seeded, chopped

2½ cups (625 mL) low-sodium chicken stock, di­vided

1 cup (250 mL) cilantro leaves, packed

3 outer ro­maine let­tuce leaves (or 5 in­ner), chopped 1 tbsp (15 mL) veg­etable oil

½ tsp (2 mL) ground cumin

Pinch ground cloves

Salt and freshly ground pep­per to taste

1 In a medium fry­ing pan over medium heat, toast pump­kin seeds, stir­ring of­ten, un­til lightly browned and start­ing to pop, 5 to 6 min­utes. Trans­fer to a plate to cool. 2 Place cooled pump­kin seeds in a blender and process un­til finely ground. Add tomatil­los, onion, gar­lic, jalapeños and 1 cup (250 mL) chicken stock. Blend un­til smooth. Add cilantro and let­tuce. Blend un­til smooth, stop­ping once or twice to push down greens.

3 In a large pot, com­bine oil, cumin, cloves and pump­kin seed mix­ture. Place over medium heat. When the mix­ture starts bub­bling, cover pot with splat­ter screen or hold a lid over pot like a shield. Ad­just heat to main­tain gen­tle sim­mer. Cook, stir­ring of­ten, un­til it’s as thick as hot ce­real, 12 to 15 min­utes. Stir in re­main­ing 1½ cups (375 mL) chicken stock. Sim­mer, stir­ring oc­ca­sion­ally, 10 min­utes. Re­move from heat. Sea­son with salt and pep­per. Cool com­pletely.

4 Di­vide be­tween two 3-cup (750-mL) con­tain­ers. Cover and la­bel with date. Re­frig­er­ate up to 3 days or freeze up to 6 months. Makes 4 cups (1 L)

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