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 1337 reviews Lola's Mexican Cuisine on Yelp
Gaby R.'s Review Gaby R.
5 Stars

Why does Long Beach have the best and most unique restaurants?!

I came here for lunch with friends and we sat outside on their little patio. Our server was...

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Jack W.'s Review Jack W.
5 Stars

Lovely service & fresh, not overly sweetened cocktails! Food is yummy too. Our server was fantastic! She was so friendly.

There's both a front and back...

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