Logo   (Since 1999)

Food Articles, News & Features Section

   Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Culinary Schools       Gourmet Tours       Food Festivals & Shows  

 You are here > Home > Food Articles >

Alvin Starkman Articles >  Modern Mole Verde



From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide




Modern Recipe for Mole Verde from Oaxaca

Ingredients & Preparation of Contemporary Oaxacan Green Mole

Alvin Starkman, M.A., LL.B. (Article archive)

Two chefs from Oaxaca; one used old school methods of Mexican food preparation, and the other was raised in modern-day Mexico, university educated to be cognizant of flavour, texture and balancing, as well as of healthy eating.  But the mole recipes of contemporary Oaxacan chef and owner of La Casa de los Sabores Cooking School, Pilar Cabrera Arroyo (recipe below), are no less intriguing and delicious than those of the Late Esperanza Chavarría Blando.  The recipes of both have their origins in traditions passed down through generations of Oaxacan natives.

The Oaxacan mole verde of Chavarría is perhaps not good for the arteries, nor calorie management, but is certainly worth trying, since there’s nothing like pork spine to provide added flavor to the already-aromatic green mole with its savory hierba santa, epazote and cumin. Cabrera’s recipe, reproduced below with her permission, is distinct in terms of ingredients, manner of preparation, and presentation.

The difference between the mole verde recipes of these two chefs alone, gives credence to the almost indisputable opinion of most modern-day experts in Oaxacan gastronomy, that there are in fact many more than seven moles in Oaxaca.

Oaxaca Mole Verde Recipe of Chef Pilar Cabrera Arroyo
serves six


Chef Arroyo Mole Verde

    • 1 peeled, sliced chayote
    • 12 green beans
    • 5 hierba santa leaves
    • ½ C. epazote leaves
    • ½ C. parsley leaves
    • 2 tomatillos
    • 2 peeled garlic cloves
    • 2 jalapeño chiles
    • Pinch of cumin
    • ½ C. masa
    • 3 C. chicken broth
    • 6 pieces boiled chicken
    • Salt to taste


1. Boil chayote and green beans until they are cooked but still firm, “al dente” (about 5 minutes).

2. Wash hierba santa, epazote and parsley. Combine all the leaves, tomatillos, garlic, jalapeños, cumin and one cup of chicken broth in a blender. Blend to obtain a smooth texture. Strain through a fine mesh colander, then set aside.

3. Place masa in a blender with 1½ cups of chicken broth, and blend until the masa is completely smooth. Pour this mixture into a saucepan on medium heat. Cook and stir constantly, for 5 minutes. Continuous stirring is very important so as to avoid lumps from forming.

4. Add the blended mixture to the masa mixture in the saucepan. Add
more chicken broth if the mixture becomes too thick (it should maintain the consistency of a cream sauce). Cook uncovered for 5 more minutes on low heat. Do not over cook or cover, so as to prevent the mole from losing its optimal color and aroma

5. Finally, add the chicken pieces and vegetables to the mole sauce. Cook for 5 more minutes.

Mole Verde ingredients

Notes Regarding Pilar Cabrera’s Mole Verde Recipe Ingredients and Presentation

• Chayote is available in most Latin American and Oriental food markets.

• Epazote and hierba santa are often not available fresh in Latin American grocery stores, but are frequently encountered dried or frozen, the latter being preferred. Some substitute the green of fresh fennel for hierba santa, while others use cilantro. Perhaps try some of each, with the weight going to cilanto.

• While the smaller criole tomatillos are the better choice, regular green tomatoes are a reasonable substitute. If using the former, the papery outer layer must be removed. When working with several tomatillos, the most efficient way to do this is to put the tomatillos in a bowl of water, and then remove the covering one tomatillo at a time.

• Masa can be made by using Maseca brand corn flour (for tortillas as opposed to tamales) and following the printed recipe. However, if there is a tortilleria in town, try passing by and buying a small quantity of its prepared masa.

• Different presentations are achieved if the chicken and vegetables are first arranged on individual plates, with the mole verde then poured or spooned on top of each; or alternatively, if the mole is first placed on individual plates, with the chicken and vegetables then strategically arranged on the sea of sauce.

Alvin Starkman has a masters in anthropology and law degree from Osgoode Hall Law School.  A resident of Oaxaca, Alvin writes, takes couples and families to the sights, is a consultant to documentary film companies working in southern Mexico, and owns Casa Machaya Oaxaca Bed & Breakfast (, a unique Oaxaca bed and breakfast experience, providing Oaxaca accommodations which combine the comfort and service of Oaxaca hotels with the personal touch of quaint country inn style lodging. Alvin also leads culinary tours of Oaxaca with Chef Pilar Cabrera Arroyo ( 




Alvin Starkman Articles        Chapulines in Oaxaca: Recipe & Primer        Certified Organic Produce in Oaxaca, Mexico        Rabbit Hunting in Oaxaca, Mexico        Oaxacan Chicken Estofado de Miltomate        Best Traditional Mole Verde        Modern Mole Verde        Toronto Duck Recipe        Black Mole from Oaxaca        Oaxaca Documentary Episode 1        Episode 2 - Oaxaca, Mexico        Dining and Indulging in Oaxaca        Mayonnaise in Mexico        Barbequed Goat        Mole Verde Con Espinazo        Mico-logica: Mushrooms in Oaxaca        Regional Wild Mushroom Fair        Mexico's Magical Mushroom Tour        Pilar Cabrera in Toronto        El Tigre Restaurant        Guadua Restaurant        El Mirador Restaurant        La Catrina De Alcala Restaurant        Caldo de Piedra Restaurant        Is it Safe to Travel to Mexico?        Cutting Edge of Mexican Cuisine        Local Molino Cooking Classes        Kid's Cooking Classes in Oaxaca        Sunday, a One-day Gastronomic Delight        Oaxaca Culinary Tour, page 1        Oaxaca Tour Daily Events        Oaxaca, Sunday & Monday        Casa de los Sabores        Enrique Flores: Oaxacan Artist        Pairing Mexican Craft Beer with Mezcal        Mezcal Producers & Sociedad de Mezcaleros        Oaxaca Tradition Trumps Innovation        La Muerte Mezcal in South Africa        ProMexico Promotes Mezcal        National Mezcal Festival        Mezcal Festival: Historical Context        14th Annual Mezcal Festival        Chango Mezcalero        Origin of Chango Mezcalero        In the Fields: Pulque        Pulque Production in Matatlán        Rural Oaxaca Mezcal Production        Mezcal: 5 Generations Of Palenqueros        Mezcal in Oaxaca


Home        About Us & Contact Us        Food Articles        Gardening        Marketplace        Food Links


Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.




Order Free Food & Kitchen Catalogs








Beverage Articles
Food Facts & Trivia
Recipe Contests
Local Food Festivals
Recipe Category Index



Click here to buy posters at Allposters!
Click here to buy posters at Allposters!



FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals



Chef with red wine glass