Mole Verde de Cacahuate - Green Mole with Peanuts

This is adapted from a pork recipe in Diana Kennedy's 1978 cookbook Recipes from the Regional Cooks of Mexico. The original recipe is from Veracruz state.

5 ounces shelled peanuts, unroasted, unsalted
1-1/2 pounds tomatillos
1/2 white onion
4 cloves of garlic, whole
1 bay leaf
6 sprigs of cilantro
jalapeno or serrano chile(s) to taste, seeds and stems removed
salt and pepper to taste


Toast the peanuts in a 350 degree oven until golden.

Husk the tomatillos and rinse them in cold water. Put them in a saucepan along with the onion, 2 cloves of garlic and bay leaf. Cover generously with water and bring to a simmer. Cook for about 10 to 15 minutes, or until the tomatillos are done.

Transfer the tomatillos, onion, and garlic to a blender, reserving the cooking liquid. (The sauce will puree more easily in the blender if you chop the onion and garlic a bit. If you are using a food processor, this isn't necessary.) Add the remaining 2 cloves of garlic, the cilantro, the jalapeno or serrano pepper(s) and the roasted peanuts. Add 3/4 to 1 cup of the cooking liquid and process until smooth. If it seems too thick, add a little more cooking liquid. The sauce will keep for a few days in the refrigerator and it freezes well.

I use this with faux chicken, either Trader Joe's or Morningstar Farms. Cut the "meat" strips in uniform sizes, and saute briefly in butter or oil in a nonstick pan until they are just starting to brown. Remove from the pan. Add more butter or oil and saute some white onion (sliced, slices cut in thirds) until it is becoming translucent. Add some of the mole to the pan along with a cup or more of the tomatillo cooking liquid (or broth or water if you are using mole from the freezer) and simmer the sauce and onions for about 15 minutes. Just before serving, add the "meat" and cook just to heat through. Serve over rice.

If you prefer not to use faux meat, this is also good with sauteed mushrooms, garbanzo beans, or both.