Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

mole verde in a bowl

If you ever find yourself in Salt Lake City you absolutely must stop for a meal at The Red Iguana. This Mexican restaurant is far more than a taco shop and has even been featured on The Food Network. They offer eight different moles on their menu, each one a little piece of mole heaven. This particular mole was my favorite. I was able to replicate it at home with some experimentation until reached a darn good copycat version.

How to serve mole:

This mole can be served with any mexican-style meat such as carne asada and carnitas. It can also be used to smother burritos and enchiladas. You could even just eat it plain or with some chips like a chip and dip.

Mole Verde topped with basil in a white bowl.

Time to Make It: 20 minutes
Yield: about 5 cups


3 fresh chile poblano
1 jalapeno
1/2 cup sesame seeds
1/3 cup pepitas (pumpkin seeds)
1 cup fresh basil, loosely packed
1 onion
6 leaves romaine lettuce
1/2 zucchini
1 avocado, pitted
1/2 cup chicken broth


1. Roast the poblanos and jalapeno over an open flame (if you have a gas stove or a grill) or under a broiler until the skin is blackened and beginning to separate from the flesh. Once blackened on all sides, put in a plastic bag and set aside. This will allow the skins to easily be peeled off.

2. Toast sesame seeds in a large skillet over medium heat until golden, stirring occasionally. This will take 5 to 10 minutes. Add in pepitas and continue toasting until the pepitas start to pop, about 2 or  minutes.

3. Add in the basil, onion, lettuce, zucchini, avocado, and chicken broth. Blend until smooth.

Overhead view of mole verde
Notify of

Most Voted
Newest Oldest
Inline Feedbacks
View all comments
Become a Member

Sign up to save recipes in your recipe book, write reviews and more!

Sign up with

By signing up you agree to's terms of use and privacy policy.