Mole Verde (Pipián)

Mole Verde, also known as Pipián, is easily one of the best moles in the world. It’s a rich, creamy Mexican sauce made from nuts, tomatillos, and vegetables. It’s flavorful, nutritious, and pairs well with coconut rice or steamed white rice.

Mole Verde / Pipián 

Mole verde translates to “Green Mole” and is also known as “Pipian” or “Pipian Verde.” Mexico is a large country, so mole recipes can vary from region to region. My family is from Michoacán, Mexico, and would only make mole rojo. However, people in other parts of Michoacán have been making mole verde for years. The first time I tried this recipe was when my friend Odiseo, the author of Provecho and founder of Edgarraw, made it for me. I am not the biggest fan of mole—don’t get me wrong, I enjoy it—but after my first bite of this delicious Pipián, I was OBSESSED!

I could not stop thinking about this delicious mole verde, so I invited Odi over to recreate our very own version of it and share it with all of you. If you love salsa verde, pozole verde, or any recipes with tomatillos, you are going to love this recipe. The blend of ingredients results in a flavorful, creamy mole that is well-balanced with robust, bright, and tangy notes and the perfect hint of sweetness. We made it with mucho amor (lots of love)! I hope this mole verde recipe brings you as much joy as it brings us.

grilled king oyster mushrooms.

Nutrition of Mole Verde (Pipian)

This Pipián verde recipe is packed with nutrients and the sauce itself is very balanced. You’ll get more than enough protein from the peanuts and pumpkin seeds, complex carbohydrates with fiber from the plantain, and tons of vitamins and minerals from the peppers, onions, tomatillos, and herbs. I recommend pairing this delicious and nutritious mole verde with some steamed rice or coconut rice from Provecho, pan-fried mushrooms, or “Tofu Asado” if you want higher protein. I also love to add carrots, potatoes, chayote, and green beans for extra veggies.

mole verde on a pan simmering.

Mole Verde Ingredients

  • Poblano peppers: These peppers are the ones used for Chiles Rellenos and add a somewhat smoky flavor that complements the other flavors so well. Not spicy.
  • Yellow or white onion: Roasted onion will add the best flavor, especially if it gets nice and charred.
  • Garlic: We recommend 6-8 cloves, but feel free to adjust to your taste.
  • Jalapeño: You can also use Serrano pepper, but just know they tend to be spicier.
  • Chiles de árbol: Dried Mexican chilies translate to “Tree chilies” and can be very spicy, so add less or avoid if you prefer a very mild mole.
  • Tomatillos: They add the right amount of tanginess to the sauce.
mexican mole recipe.
  • Pepitas: Pumpkin seeds add a mild nuttiness to this mole. I don’t recommend skipping these!
  • Peanuts: The balance to the pepitas because peanuts add a sweet nuttiness and lots of protein.
  • Epazote: This herb looks like a long basil leaf with a touch of arugula. The flavor of epazote is between basil and mint, but very floral at the same time. It adds extra herbal or floral notes to Mexican dishes.
  • Cilantro: The fresher, the better!
  • Plantain: It will add creaminess and sweetness. If you don’t have access to plantains, you can substitute with 5 soaked dates.
  • Vegetable broth: You can substitute water, but vegetable broth adds extra flavor. I like using Better Than Bouillon vegetable base.
vegan mexican mole verde simmering in a sauce pan.

Make Pipian in 5 Easy Steps

  1. Roast: Roast tomatillos, peppers, and onion.
  2. Pan-fry: Pan-fry the epazote, pepitas, peanuts, garlic, and plantain.
  3. Blend: Blend the sauce ingredients until smooth.
  4. Simmer: Simmer the sauce.
  5. Serve: Serve with rice, vegetables, and your choice of protein.

Tips for the best Mole Verde

  • To easily peel the poblanos, make sure they’re well-blackened and let them steam long enough in a plastic bag.
  • If the sauce gets too thick while simmering, add a bit more leftover broth to reach the desired consistency.
  • Toasted sesame seeds and fresh epazote make great garnishes that add extra flavor and texture.
  • For the best flavor, use fresh ingredients and adjust the salt to taste.
mole verde on a plate with rice.

More recipes that you’ll also love:

Jackfruit Birria

Delicious plant-based Menudo

Saucy enfrijoladas

Enchiladas Verdes

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mole verde on a plate with rice.

Mole Verde (Pipián)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Anna Rios
  • Total Time: 1 hour
  • Yield: 810 1x
  • Diet: Vegan


Mole Verde, also known as Pipián, is easily one of the best moles in the world. It’s a rich, creamy Mexican sauce made from nuts, tomatillos, and vegetables. It’s flavorful, nutritious, and pairs well with coconut rice or steamed white rice.


Units Scale
  • 3 large poblano peppers (or 7 small ones)
  • 1 yellow or white onion, roughly chopped
  • 68 cloves of garlic, whole without skin
  • 1 jalapeño, whole
  • 45 chiles de árbol
  • 45 tomatillos, de-husked
  • 1 cup (8 oz) pepitas
  • 1/2 cup (4 oz) peanuts
  • 3 sprigs of epazote
  • 1 bunch cilantro, roughly chopped
  • 1 ripe plantain
  • 32 oz vegetable broth
  • 1/4 cup neutral cooking oil
  • Salt to taste


  • White rice, cooked plain or Mexican rice
  • 16 oz King trumpet mushrooms, pan-fried
  • 2 large yellow potatoes, boiled until tender


  1. Preheat the oven to broil or high (425°F). Prep and rinse your vegetables and set them aside.
  2. Place the tomatillos, poblano peppers, onion, and jalapeño on a baking sheet lined with parchment paper. Once the oven is fully hot, broil the vegetables for 15-20 minutes. If they are blackened, remove them and set aside to cool.
  3. In a pan over medium-low heat, add ½ tablespoon of neutral oil along with the epazote. Cook and stir for 30 seconds, then set aside. Repeat this process individually with the pepitas, peanuts, and garlic, adding more oil if needed. Avoid burning them and set aside.
  4. Lightly fry the plantain (optional) for 2 minutes on both sides.
  5. By now, the broiled vegetables should be cool enough to handle. Remove the skins from the peppers and tomatillos, leaving some of the skin for a charred flavor if desired.
  6. Add half of the ingredients to a high-speed blender, including 12 oz of vegetable broth, as they may not all fit at once. Blend for 1 minute or until smooth. Blend the remaining ingredients with the same amount of liquid.
  7. Pour the pipian sauce into a large pan, add salt to taste, and simmer for 5-7 minutes. The sauce will sputter and spit, so stir constantly until it thickens.
  8. Slowly add more broth until the mixture has the consistency of melted ice cream. Simmer for another 10 minutes on low heat, covered.
  9. Serve the sauce poured over your desired protein or vegetables, garnished with toasted sesame seeds and epazote or cilantro.
  • Prep Time: 10
  • Cook Time: 50
  • Category: mains
  • Method: Oven, stove
  • Cuisine: Mexican

4 thoughts on “Mole Verde (Pipián)

  1. Teresa says:

    I’m not a bit mole fan but when I tried this recipe I fell in love with mole verde! Making this again and again 🙏🏼

  2. Melo says:

    I’m not a fan of Mole (I know people think I’m crazy) But this Pipian right here hits different! So good, like a sweet thick salsa verde. You can put the sauce over so many things its delicious!

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