Mexican mole verde is a delicious and complex dish that is deeply rooted in the culture and history of Mexico. This vibrant and flavorful sauce is a staple in Mexican cuisine and is typically served over chicken or pork. The word "mole" comes from the Nahuatl word "mōlli" which means sauce, and "verde" means green in Spanish, referring to the color of this particular mole. In this article, we will explore the rich history of Mexican mole verde and provide a step-by-step recipe for you to try at home.
The origins of Mexican mole verde can be traced back to pre-Columbian times. The Aztecs, who were known for their advanced agricultural techniques, cultivated a wide variety of fruits, vegetables, and herbs, including tomatillos, cilantro, and various types of chilies. These ingredients were often combined to create flavorful sauces that were used to enhance the taste of their meals.
Tomatillos, cilantro, and chilies are all essential components of mole verde and have been used in Mexican cooking for centuries.
The Influence of Spanish Conquistadors
When the Spanish conquistadors arrived in Mexico in the 16th century, they brought with them a variety of new ingredients, including nuts, seeds, and spices. These ingredients were then incorporated into traditional Mexican dishes, adding a new layer of complexity to the already diverse cuisine. Pumpkin seeds, almonds, and cloves are all commonly used in mole verde and can be traced back to Spanish influence.
The Evolution of Mole Verde
The 19th Century
During the 19th century, the recipe for mole verde began to evolve and adapt to local tastes and ingredients. Small changes were made to the traditional recipe, such as the addition of epazote, an aromatic herb that is commonly used in Mexican cooking. These changes resulted in the unique and flavorful dish that is now known as Mexican mole verde.
The Modern-Day Mole Verde
Today, mole verde is widely enjoyed throughout Mexico and has become a popular dish in many other countries as well. Mexican chefs have continued to experiment with different variations of the recipe, incorporating new ingredients and techniques. However, the traditional recipe for mole verde remains a staple in Mexican households and is passed down from generation to generation.
The Recipe for Mexican Mole Verde
Now that you know the history and evolution of mole verde, it's time to try making it yourself! This recipe serves 6 and can be made in under an hour.
Ingredients:
1 pound tomatillos
1 bunch cilantro
2 jalapeño peppers
3 cloves of garlic
1/4 cup pumpkin seeds
1/4 cup almonds
1 teaspoon ground cloves
1 teaspoon dried epazote
1 teaspoon salt
1 cup chicken broth
6 chicken breasts or 1 pound pork
Instructions:
Preheat your broiler. Cut the tomatillos in half and place them on a baking sheet, cut side down. Add the jalapeños, garlic cloves, and chicken or pork to the baking sheet. Broil for 10 minutes, until the tomatillos are slightly charred.
In a blender, combine the broiled tomatillos, jalapeños, and garlic, along with the cilantro, pumpkin seeds, almonds, cloves, epazote, salt, and chicken broth. Blend until smooth.
In a large pot, add the chicken or pork and pour the blended sauce over it. Bring to a boil, then reduce the heat to low and let simmer for 30 minutes, stirring occasionally.
Once the meat is fully cooked and the sauce has thickened, remove from heat and let cool for 5 minutes. Serve over rice or with warm tortillas.
Enjoy Your Homemade Mexican Mole Verde!
Now that you have learned about the origins and evolution of Mexican mole verde and have a delicious recipe to try at home, it's time to gather your ingredients and get cooking! Whether you're looking to connect with Mexican culture through food or simply craving a flavorful and unique dish, Mexican mole verde is sure to satisfy your taste buds.
