Within the variety of the moles that exist in Mexico, there is a selection of fresh moles, that unlike the most traditional ones dried chilies are not used but fresh. They also use a wide variety of herbs, vegetables, spices and other ingredients that give to the mole a much more fresh touch, more vivid colors and lighter textures; but they are equally delicious and appetizing.
This green mole is one of the 7 typical moles from Oaxaca and in the most traditional cuisines it is still prepared with metates and in clay pots over hot coals.
The fresh, elaborated and a bit spicy flavor of this mole is perfect to serve it with cooked pork meat, spine and loin. Don’t forget that these dishes can be accompanied with some refried beans and some freshly made tortillas. Is a complete and very nutritious meal.
About the Recipe
This recipe is not too complicated and it only requires of some experience in the kitchen.
The traditional recipe is prepared with pork stock but if the mole is going to be used on chicken pieces use chicken stock.
In this recipe corn dough is used so the mole acquires its texture and it cannot be substituted for tortillas.