Mole Verde Revisited

New friends over for dinner means new chances to perfect a favorite dish. Again I made Mole Verde but this time I played up the verde, adding romaine lettuce, epazote, cilantro, radish greens, tomatillos and even some leftover roasted chilaca chiles to the pumpkin seed mix. The final sauce was thinner and more interesting than previous versions. 

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It was very good but I left it cooking on low after serving and going back later, it was incredible. You really need to allow the sauce to cook. I didn't have the white beans this time but I would add them again without hesitation. We also had some Massa Organics brown rice and a salad of nopales, tomatoes and queso fresco with some good Jerez vineagar in the vinaigrette.

 

 

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