Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this recipe for Mole Verde Zacatecano which appeared in the May 2011 issue of Saveur, is made with tomatillos, cilantro, jalapenos and garlic. All the ingredients are readily available in most markets and the cooking time is greatly reduced from the traditional mole.
This recipe appeared along with several other wonderful Mexican recipes in the article “Mexico Feeds Me” which explores Mexico’s culinary heritage in rural Zacatecas. If you have a love for authentic Mexican cuisine as we do, it is worth a read. Buen provecho!