Mole verde ("green mole") is a type of

mole Mole (or Molé) may refer to: Animals * Mole (animal) or "true mole", mammals in the family Talpidae, found in Eurasia and North America * Golden moles, southern African mammals in the family Chrysochloridae, similar to but unrelated to Talpida ...

of the cuisine of Mexico. The main ingredients are pumpkin seeds and green chile, which bring color. Other ingredients may be green tomatoes,

chile poblano The poblano (''Capsicum annuum'') is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ''ancho'' ("wide"). Stuffed fresh and roasted it is popular in '' chiles relle ...

, chile de árbol, tails onion, radish leaves, puñeton cilantro, lettuce, chard, parsley,

epazote ''Dysphania ambrosioides'', formerly ''Chenopodium ambrosioides'', known as Jesuit's tea, Mexican-tea, ''payqu'' ''(paico)'', ''epazote'', ''mastruz'', or ''herba sanctæ Mariæ'', is an annual or short-lived perennial herb native to Central A ...

, onion, garlic, chicken broth and a few of

bolillo A ''bolillo'' () (in Mexico) or ''pan francés'' (in Central America) (meaning "French bread") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone ...

or tortilla. Given that this is a traditional recipe, this varies depending on the region of the country where it is prepared. The ingredients are chopped (except the pumpkin seeds) and ground. This preparation is gently fried in a pan with

lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...

or vegetable oil. The seeds are ground with chicken broth or water and incorporated into the above, taking care of the amount to be added to achieve the desired consistency. This mole is served with chicken or pork and can be accompanied by red or white rice or beans.

References

*Conacultura, ''La Cocina Familiar en el Estado de Jalisco'', 2nda Edición, Océano, México, 2001. *http://www.epicurious.com/recipes/food/views/green-mole-108193 {{Mexican cuisine Mexican sauces