Brand
- Ash Creek
- B.C.N. Trading
- Blis Gourmet
- Burlap & Barrel
- Chelsea Market Basket
- Chinese Laundry Kitchen
- Cortez Milling Co.
- El Sabor de Oaxaca
- Elevator Coffee
- Fat Gold
- French Home
- Graza Co.
- HACIBEKIR
- Huilerie Beaujolaise
- Jacobsen Salt Co.
- Japan Gold
- Just Panela
- Kim'C Market
- Kix NY
- Koy Pantry
- Manicaretti
- Meurisse
- Milk Street
- Mount Mansfield Maple Products
- Mutti
- Olive Harvest
- Onsuri
- Pure Indian Foods
- Soom Foods
- Tastëlanghe Azienda Agricola
- The Bitter Housewife
- The Sarap Shop
- The Toffee Merchant
- Umami Insider
- Vain Vanilla
- Vegalene
- Villa Jerada
- Wa Imports
- Wasabi Company
- Woon Kitchen
- Yondu
- Yun Hai Taiwanese Pantry
El Sabor de Oaxaca Mole Verde
Milk Street is the only vendor in the U.S. that carries this herby green mole crafted in Oaxaca, Mexico. Bright, nutty and herbaceous, this mole verde packs a pale green hue and a wallop of vegetal flavor. While its starting texture is drier and crumblier than some of the other moles from El Sabor de Oaxaca, the mole cooks up velvety smooth and thick. The flavor is deeply complex (it would take hours to achieve if making it from scratch at home). And while many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste. Our favorite way to use is for braising; thin the mole with stock or water then braise chicken legs, pork shoulder or other protein (and reduce any remaining braising liquid into a thicker finishing sauce). Or, simply dilute with water or broth for a quick sauce for enchiladas or drizzling on nachos with some crema, cotija and crunchy sliced radish. A little goes a long way—the jar contains several servings.
Milk Street is the only vendor in the U.S. that carries this herby green mole crafted in Oaxaca, Mexico. Bright, nutty and herbaceous, this mole verde packs a pale green hue and a wallop of vegetal flavor. While its starting texture is drier and crumblier than some of the other moles from El Sabor de Oaxaca, the mole cooks up velvety smooth and thick. The flavor is deeply complex (it would take hours to achieve if making it from scratch at home). And while many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste. Our favorite way to use is for braising; thin the mole with stock or water then braise chicken legs, pork shoulder or other protein (and reduce any remaining braising liquid into a thicker finishing sauce). Or, simply dilute with water or broth for a quick sauce for enchiladas or drizzling on nachos with some crema, cotija and crunchy sliced radish. A little goes a long way—the jar contains several servings.
Ingredients: Ground Garlic, Powdered Onion, Ground Coriander, Pumpkin Seed, Green Tomatoes, Green Serrano Chile, Bread, Chicken Broth, Vegetable Oil, Salt, Ground Epazote, Ground Mint, Celery, Lettuce, Onion Stalk, Chopped Parsley, Sodium Benzoate, Potassium Sorbate
Net Weight: 17.63 ounces
Place of Origin: Oaxaca, Mexico