Pistachio Green Mole 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Apr 16, 2019

This a fresh-tasting, green version of mole, which is often dark and made with many ingredients. Together with the squash, plus white rice and fresh corn tortillas, it can make a meal.

Make Ahead: MAKE AHEAD The mole can be refrigerated in an airtight container for up to 1 week. Reheat in a saucepan over medium heat, adding some water to loosen it up.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes about 2 cups mole

Ingredients
  • For the squash
  • 4 or 5 medium zucchini or summer squash, cut into wedges (large or small)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • For the mole
  • 1/4 cup grapeseed oil
  • 1 small clove garlic, thinly sliced
  • 1/4 of a small white onion, coarsely chopped
  • 1 poblano chile pepper, seeded and sliced
  • 1 yellow chile, such as a banana pepper or New Mexico yellow pepper, seeded and sliced
  • 3 small tomatillos, husked, rinsed and cut into small dice (1 cup)
  • 2/3 cup water
  • 1 cup shelled, roasted unsalted pistachios, plus a few more for garnish
  • 1 cup packed cilantro leaves, plus 1/2 cup for serving
  • 1 teaspoon crushed, dried hoja santa leaves (from 2 leaves)
  • 1/2 cup packed baby spinach leaves
  • Salt
  • 1/2 cup packed assorted greens, such as amaranth leaves, red sorrel and purslane (in addition to the cilantro), for serving

Directions

For the squash: Preheat the oven to 350 degrees. Arrange the squash on a rimmed baking sheet. Drizzle with the olive oil, then season lightly with salt and pepper. Roast (middle rack) for about 15 minutes, until lightly browned. Let cool.

For the mole: Heat the grapeseed until shimmering over medium heat in a medium saute pan. Stir in the garlic and onion; cook for about 5 minutes, until softened. Add the poblano and yellow chiles and cook for about 5 minutes, or until softened. Add the tomatillos and cook for about 8 minutes, or until softened.

Pour in the water and add the pistachios; cook for about 5 minutes, then remove the mixture from the heat.

Combine 1 cup of cilantro leaves, the hoja santa and spinach in a blender, then add the cooked mixture. Remove the center knob from the lid so steam can escape; place a paper towel over the opening. Blend for about 3 minutes, until smooth. Taste, and season with salt, as needed.

Transfer the warm mole to a wide serving bowl. Add the roasted squash and top with the remaining 1/2 cup of cilantro leaves and 1/2 cup of assorted greens.

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Recipe Source

Adapted from “Tu Casa Mi Casa: Mexican Recipes for the Home Cook,” by Enrique Olvera with Luis Arrellano, Gonzalo Gout and Daniela Soto-Innes (Phaidon, 2019).

Tested by Tim Carman.

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