Mole Verde


2oz of unsalted peanuts

2oz of pumpkin seeds

2oz of sesame seeds

½ head of iceberg lettuce

½ head of romaine lettuce

3 tomatillos shucked

½ bunch of cilantro

½ medium white onion

2 garlic cloves peeled

1 poblano pepper

1 Jalapeno pepper

4oz of olive oil

4 cups homemade chicken Stock


Cooking Instructions

Begin by washing and placing all of the vegetables in a large sauté pan along with the 2 ounces of olive oil. We are going to sauté until all the veggies are grilled, and the onion is translucent.

In a saucepan, add the other 2 ounces of olive oil, and we are going to toast the peanuts and the seeds. Do not burn the sesame seeds, which are the most, heat sensitive or it may bitter your sauce.

Next we will add everything together into our blender cup, and add the homemade chicken stock in batches if needed. Blend mixture until silky smooth, and you have a vibrant green color.

With a spatula pour the sauce into a clean saucepan and simmer to a boil for about 10 to 12 minutes. Salt to taste.

Lola's Mexican Cuisine
Lola's Mexican Cuisine Lola's Mexican Cuisine 1235 reviews Lola's Mexican Cuisine on Yelp
York F.'s Review York F.
4 Stars

My old friend at long beach strongly recommended this place so I had to give it a try. I mean a causal Sunday Mexican brunch, why not?
- Beautiful...

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Brennan M.'s Review Brennan M.
5 Stars

This is not your ordinary mexican food joint. The cocktails are peppy and creative, the food brings unexpected ingredients to mexican styles of cooking, and...

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Micah A.'s Review Micah A.
4 Stars

Came here for a birthday celebration with a party of around 40 people. We had made the reservation a couple weeks in advance and they had a set menu for us...

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