Ingredients

• 1 cup pepitas (hulled pumpkin seeds)
• 1 teaspoon black peppercorns
• 2 teaspoons cumin seeds
• 2 cups basic duck stock or beef stock, plus more as needed
• 1 cup chopped tomatillos
• 4 serrano chiles, seeded and chopped
• 1 yellow or white onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon dried epazote or Mexican oregano
• 1/4 cup loosely packed chopped fresh cilantro
• Leaves from 1 bunch radishes (about 1/2 cup loosely packed)
• 2 tablespoons rendered duck fat or neutral cooking oil
• Kosher salt

Method

Prepare the Pepita Base

1. Reserve 3 tablespoons of the pepitas and set them aside.

2. Grind the remaining pepitas with the peppercorns and cumin seeds using a spice grinder or mortar and pestle.

3. Transfer the mixture to a bowl, add about 1/2 cup stock, and stir to form a thick paste.

Puree the Vegetables

1. In a blender, combine 1 cup stock, the tomatillos, chiles, onion, garlic, epazote, cilantro, and radish leaves.

2. Blend until smooth.

Build the Mole

1. Heat the rendered duck fat or neutral cooking oil in a sauté pan.

2. Add the vegetable puree and bring it to a gentle simmer.

3. Simmer until the vegetables no longer taste raw, then season with salt.

4. Remove the pan from the heat and whisk in the pepita paste.

5. Add the remaining stock as needed to produce a thick, spoonable, gravy-like consistency.

6. Coarsely chop the reserved pepitas and stir them into the sauce.

To Reheat

Reheat the mole gently, stirring or whisking until smooth. The ground pepitas will continue to absorb liquid as the mole rests, so add stock as needed to restore its thick, spoonable consistency. Do not let the sauce boil vigorously.

Inspirations

• Duck Duck Goose: Mexican Duck with Green Mole