Rick Bayless Mole: Green Mole

Mole month continues with a classic Central Mexican version of green mole that lays bare its indigenous roots-tomatillos, green chile, pumpkin seeds, herbs like epazote and hoja santa-all ingredients that have been grown since time immemorial on the stretch of earth we call Mexico. Over the centuries, new flavors have been introduced to the preparation-onions, garlic, sesame, cilantro, parsley-which have found their way into some cooks’ versions. But at its heart, this quintessentially Mexican tangy tomatillo sauce thickened with earthy-nutty pumpkinseeds and perfumed with rustic herbs is pure, traditional flavor.
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