Mexican Green Mole With Beans & Pico De Gallo

Introduction: Mexican Green Mole With Beans & Pico De Gallo

About: Bonjour! My name is Cassandra, I am an Australian with a passion for cooking, sharing, and exploring seasonal local produce. I am inspired by memories of my childhood growing up in the hinterland of Byron Ba...

Mexican green mole w/ beans & pico de gallo is a wonderfully zesty, fresh and vibrant dish and is lighter than its traditional mole counterparts. It is prepared on a base of toasted sesame and pumpkin seeds which add a rich nutty taste, the addition of tomatillos, lots of herbs, green capsicums and lettuce leaves lend a lighter touch and beautiful color to this delicious dish. Served with a zesty coriander rice and pico de gallo salsa, it is the perfect dish for vegans and vegetarians and completely adaptable for meat lovers too. For the omnivores, please scroll to the bottom of the page to find an option for green chicken mole.

Step 1:

Green Mole

2/3 cup of toasted sesame seeds

1/3 cup of toasted pumpkin seeds

3/4 cup of vegetable stock

2 tblsp. olive oil

750 grams of tomatillos, rinsed (I used canned tomatillos)

2 pickled jalapeños

4 cloves of garlic

1 medium brown onion, roughly chopped

1 medium green capsicum, seeds removed and roasted

6 romaine lettuce leaves

2 teaspoons of ground cumin

1 bunch of fresh coriander, roughly chopped

1 cup of fresh parsley, roughly chopped

1 fresh lime, juicedA pinch of sea salt

A good pinch of ground black pepper

1 cinnamon stick

1/2 cup of vegetable stock

400 grams of cannellini beans

Dry roast separately your sesame seeds and then your pumpkin seeds in a pan. Place them in a bowl and add 3/4 cup of vegetable stock, with a hand blender blend until it forms a smooth paste. In a medium sized pot add 2 tblsp. of olive oil, heat and then add your paste. Fry the paste over medium heat until it turns slightly golden and is of a dry consistency.

In a blender add; tomatillos, jalapeños, garlic, onion, capsicum, lettuce leaves, cumin, coriander, parsley, lime juice, seas salt and black pepper and blend all ingredients until it is a smooth sauce. Now add this sauce to the pan with the cooked seed paste. Stir gently to combine the green sauce and the seed paste, add the cinnamon stick and 1/2 a cup of extra vegetable stock (this is to help thin the sauce if its too thick). Cook covered on low heat for 30 minutes to help all the flavors infuse and develop. Now you can add your cannellini beans or any other bean that you desire. Cook for a further 30 minutes or so on low heat. Serve your mexican green mole with zesty coriander rice and pico de gallo on the side.

Step 2:

For the chicken version of this recipe, the pico de gallo salsa and the zesty rice recipe please follow the link below, thank you..........

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