The word mole is of Nahuatl origin, it comes from the term “molli" or “mulli" and in its original meaning it refers to the term of grinding chilies by adding some liquid, thus resulting in a salsa. With a tradition of centuries behind, throughout this time almost every region of Mexico has developed their own versions of the traditional mole by adapting it to the local products.
In this green mole recipe, its place of origin marks its ingredients. In the eastern part of Michoacan the vegetables abound throughout the year because it has very good weather. If we add to these vegetables some tomatillos, some herbs, some green chilies and some seeds – we obtain a delicious mole of complex flavor and rough texture.