This mole traditionally accompanies Unfilled Tamales.
Yield: makes About 4 1/2 Cups
- 1 1⁄2 cups shelled raw green pumpkin seeds
- 1⁄4 tsp. whole black peppercorns
- 8 whole cloves
- 4 cups chicken stock
- 4 medium tomatillos, husked, washed, and coarsely chopped
- 1⁄2 small white onion, peeled and chopped
- 1 fresh serrano chile, stemmed and chopped
- 3 cloves garlic, crushed and peeled
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. fresh marjoram leaves
- 3 small fresh bay leaves
- 2 bunches manteca (lard)
- Toast pumpkin seeds in a large heavy skillet over medium heat, stirring constantly, until seeds just begin to color and puff slightly. (Seeds become bitter if browned too much.) Set aside to cool.
- Grind peppercorns and cloves in a blender. Add pumpkin seeds, 2 cups of the chicken stock, tomatillos, onions, chiles, garlic, thyme, marjoram, and bay leaves and blend to a very smooth puree.
- Heat lard in a medium cazuela or deep saucepan over medium-high heat. Add mole and cook, stirring constantly (to keep mole from splattering), until slightly thickened, about 5 minutes. Add remaining 2 cups stock, reduce heat to medium-low, and simmer, stirring often, until sauce thickens and begins to look curdled, about 30 minutes. Season to taste with salt.
- Transfer sauce to blender and blend until smooth and silky. Return to pan and keep warm over very low heat. (If mole separates, whisk in 1 rounded tbsp. fresh masa or masa harina. Bring mole to a simmer, whisking, then reduce heat and keep warm.) Serve with tamales nejos (see recipe), if you like.