Ingredients:

• 6 ounces unhulled raw pumpkin seeds, about 2 cups
• 2 corn tortilla
• 3 cups chicken or beef broth
• 6 ounces tomatillos, husks removed, washed well
• 1 green bell pepper, remove stem and seeds
• 1 Mexican calabacita
• 1/2 cup of chopped cilantro
•  2 garlic cloves
• 1/2 of a medium size onion
• salt pepper 
• 1/4 teaspoon of ground cumin 
• 5 large sprigs epazote
• 4 jalapeno  or 6 Serrano peppers (if you wanted more mild, reduce amount)
• vegetable or canola oil
• extra virgin olive oil

Procedure:

In a skillet heat 3 tbs of  vegetable oil. Toast the pumpkin seeds, tomatillos, 2 corn tortillas, onion, garlic cloves, and  jalapeño peppers. In a  blender or food processor, add  pumpkin seeds, corn tortillas, 3 cups of chicken broth,  tomatillos, bell pepper, calabacita, cilantro, garlic, onion, season with salt & pepper to taste, ground cumin, epazote,  and jalapeño peppers blend everything well until smooth.  If you are not able to fit everything into the blender or food processor, just split the ingredients into  2  batches. Once all the ingredients have been blended well together, heat a large pot with 1 tbsp of olive oil. Add  the green mole and simmer for 10 minutes on medium heat, add more broth and stir well. Season with more salt to taste. Keep adding chicken broth  until you get to the saucy consistency of mole. Simmer on low heat for 15 more minutes stirring frequently.  

 

Serving suggestions:

 

You can serve mole over any poultry or meat that you prefer. 

Serve a piece of warm chicken on a plate and pour warm mole on top, with a side  of white or red rice. Garnish with cilantro or epazote leaves. On the side,  warm corn tortillas and a large cold cup of  horchata.