Spinach Mole Verde

makes 5 cups

1 cup pepitas
¼ cup sesame seeds
1 Tbsp. oil
1½ cups diced onion
1 tsp. ground cumin
1 tsp. ground coriander
2 Tbsp. sliced garlic
3 cups quartered tomatillos
2–3 serrano peppers, seeds removed, sliced
3 cups vegetable stock
1½ cups spinach
2 cups roughly chopped cilantro stems and tender leaves
Salt to taste

Toast pepitas in a dry saucepan over medium heat until golden brown and aromatic. Transfer to a bowl. Toast sesame seeds in the same pan over medium heat until golden brown. Reserve with pepitas.

Place oil in the pan and place over medium-low heat. Add onions and cook until soft, 5–7 minutes. Add garlic, cumin, and coriander. Stir and cook until aromatic, about 1 minute.

Add tomatillos and serranos. Cook until tomatillos begin to soften slightly. Add vegetable stock, bring to a boil, and immediately reduce to a simmer. Cook for 30–45 minutes until tomatillos are very soft.

Turn off heat and add spinach and cilantro; stir gently just until they’re wilted. Transfer to a blender (or use an immersion blender) and process until smooth. Adjust seasoning and use more vegetable stock if needed to adjust consistency.

This mole sauce can be made in advance. Cool completely before storing in an airtight container, and refrigerate until ready to reheat and use. If you do not plan to use the sauce within a few days, freeze.