Pistachio Green Mole

From 'Tu Casa Mi Casa' by Enrique Olvera
Green Mole Mole is commonly known for its chocolate sauce variety, but in truth there are numerous different ways to make this sauce, such as this green pistachio version.

  • For the Squash
    • 6-8 courgettes, cut into wedges
    • Extra virgin olive oil, for drizzling
    • Salt and black pepper
  • For the Mole
  1. To cook the squashes:
    1. Preheat the oven to 180°C.
    2. Arrange the courgettes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
    3. Roast for about 15 minutes, until lightly browned.
  2. In a medium pot, heat the grapeseed oil over a medium heat.
  3. Add the garlic and onion and cook for about 5 minutes until translucent.
  4. Add the chillies and cook for another 5 minutes, until soft.
  5. Add the tomatillos and cook for a further 5-8 minutes, until they are soft.
  6. Add the water and pistachios and simmer for 5 minutes.
  7. Remove from the heat and transfer to a blender along with the coriander, hoja santa, and spinach. Process until smooth, and season with salt to taste.
  8. Serve the mole warm with the roasted squashes and topped with fresh greens like coriander or amaranth leaves. Serve with rice and tortillas.
    1. Refrigerate any leftover mole in an airtight container for up to 1 week.
    2. To reheat, add a bit of water and warm in a pot over a medium heat.