The green mole from Oaxaca made with tomatillos and herbs is mole verde.
Mole verde is one of Oaxaca’s best-known mole varieties, traditionally prepared with tomatillos, green chiles, onion, garlic, and fresh herbs such as hoja santa, epazote, parsley, or cilantro. Pumpkin seeds or masa may help thicken the sauce, depending on the regional recipe. Its defining character is fresh, herbal, and savory rather than dark, sweet, or chocolate-forward.
Oaxaca is often called the “land of the seven moles,” although the state has far more than seven local preparations. The commonly listed group includes mole negro, amarillo, coloradito, chichilo, rojo, manchamantel, and verde. Mole verde is generally served with chicken or pork and may accompany vegetables such as chayote, green beans, or squash.
A common mix-up is treating any green Mexican sauce as mole verde. Salsa verde is usually a simpler chile-and-tomatillo condiment, while mole verde is a more substantial cooked sauce with herbs, spices, and often a thickener.