El Mole Verde (Easy Green Mole)

Steps

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1. 1
   Prepare all fresh vegetables—wash the lettuce leaves, parsley sprigs, cilantro, radish leaves and stalks, and epazote.
   ▶ ≈0:00
2. 2
   Gather the peppers, aromatics, and tomato: 4 jalapeños, 3 serranos, half an onion, 3 garlic cloves, and a quarter tomato.
   ▶ ≈0:38
3. 3
   Measure out the seeds and nuts: half cup pumpkin seeds, half cup peanuts, and half cup sesame seeds. Prepare 2 kg cooked chicken and some broth.
   ▶ ≈0:46
4. 4
   Heat a pot of water and add the chilies, tomato, onion, and garlic; cook until soft.
   ▶ ≈1:00
5. 5
   Toast the pumpkin seeds in a dry pan without oil until golden brown.
   ▶ ≈1:24
6. 6
   Toast the sesame seeds without oil in the same pan and set aside on a plate.
   ▶ ≈1:50
7. 7
   Toast the peanuts until fragrant and crispy.
   ▶ ≈2:03
8. 8
   Grind all the toasted seeds and nuts in batches until finely ground.
   ▶ ≈2:19
9. 9
   Heat a pot with a little oil; add the cooked chilies, onion, tomato, garlic, and the ground seed mixture.
   ▶ ≈3:01
10. 10
    Add fresh greens and broth (not water) to the pan; grind everything together in batches to create a smooth sauce.
    ▶ ≈3:25
11. 11
    Taste for salt and adjust seasoning as needed.
    ▶ ≈4:39
12. 12
    Add the cooked chicken and bring to a boil, allowing the chicken to absorb the mole flavors; simmer until ready to serve.
    ▶ ≈4:54
13. 13
    Let the mole cool slightly before serving. Serve with rice and fresh tortillas.
    ▶ ≈5:31