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- 1 cup raw pepitas
- 1 lb. tomatillos, husked
- 3 jalapeño chilies, roughly chopped
- 1 small onion, roughly chopped
- 3 garlic cloves
- 2 cups chicken broth, divided
- 4 oz. baby spinach
- 3 large romaine lettuce leaves, roughly chopped (about 2 cups)
- 1 cup packed coarsely chopped fresh cilantro
- 1 tbs. Diamond Crystal kosher salt or 3/4 tbs. regular kosher salt
- 2 tbs. avocado oil
Heat a large skillet over medium heat. When it’s hot, add the pepitas in a single layer. Toast the seeds, stirring occasionally, for three to five minutes or until they are fragrant and you can hear them popping. Transfer them to a plate to cool.
In a high-speed blender, combine the pepitas, tomatillos, jalapeños, onion, garlic, and 1/2 cup broth. Blend until smooth.
Add the spinach, lettuce, cilantro, and salt. If your blender’s not big enough, add the greens in batches. Blitz until liquefied.
Heat a large saucepan on medium heat. Once it’s hot, swirl in the oil.
Pour in the purée. It’ll probably splatter, so have a lid or a towel ready! Bring the sauce to a simmer.
Decrease the heat to maintain a simmer. Cook, stirring occasionally, for eight to 10 minutes or until the sauce thickens. Keep the saucepan partially covered to reduce splattering.
Add in the remaining 1 1/2 cups of broth. Increase the heat to bring the sauce back to a simmer for five more minutes.
The mole should have the texture of a creamy soup. If it’s too chunky for your liking, just blend it some more. Taste and add more salt if needed. In a sealed container, this mole will keep for up to four days in the refrigerator and up to four months in the freezer.
Photography by: Henry Fong
About the Author: Michelle Tam is the award-winning food blogger at NomNomPaleo.com. Her previous cookbooks, Nom Nom Paleo: Food for Humans and Ready or Not!, are bothNew York Times bestsellers.