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.

Serves 6

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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, juiced
  • A 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. (see recipes below)

Note: If you are preparing the chicken version also, before adding the beans scoop out and put aside enough sauce to cover 2 pieces of chicken. See recipe below

Pico de Gallo Salsa

  • 4 medium sized ripe tomatoes, finely chopped
  • 1 small white onion, finely chopped
  • ½ a bunch of fresh coriander, finely chopped
  • 1 – 2 pickled jalapeños, finely chopped (use 2 if you like it a bit more spicy)
  • 1 lime, juiced
  • Pinch of sea salt

In a bowl combine all ingredients together. Refrigerate and serve chilled next to your green mole.

Zesty Coriander Rice

Cook two cups of long grain rice, you can do this on your stove top or in a rice cooker. Once the rice is cooked and fluffy add the zest and juice of one fresh lime and 3 tblsp. of fresh chopped coriander. Serve next to your green mole.

Mexican Green Mole with Beans & Pico de Gallo

For the omnivores...

Green Chicken Mole (serves 1)

  • 2 chicken thighs
  • 1 tblsp. of olive oil
  • Green mole sauce, enough to cover the chicken well
  • 1/4 cup of vegetable or chicken stock

In a medium sized pot add the olive oil and heat, then add the chicken thighs and brown nicely on each side. Once your chicken is golden add a generous amount of green mole sauce, enough for it to generously coat the chicken and form a sauce in the base of the pot, then add the stock and combine well. You can add more or less stock if you like, depending on how thick you like it. Remember it will thicken over time once cooking with the chicken. Cover the pot and cook slowly on low heat for 45 minutes or until the sauce is thick and rich and the chicken falling apart. Serve with zesty rice and pico de gallo salsa.


Bon appétit x