Recipe courtesy of Red Iguana

Pistachio Mole

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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 40 min
  • Yield: 2 gallons
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3 pounds pistachios

1 cup vegetable oil 

3 pounds poblano chiles, halved and seeded 

3 pounds Roma tomatoes, halved 

2 large onions, diced 

1/2 cup crushed avocado leaves 

1/4 cup chopped garlic 

2 tablespoons chopped fresh cilantro 

2 tablespoons chopped fresh epazote 

2 tablespoons chopped fresh parsley 

1 1/2 tablespoons black peppercorns 

1 cup vegetable soup base 

1/2 cup white wine 



  1. Preheat the oven to 350 degrees F.
  2. Spread pistachios on a baking sheet and roast for 10 minutes. Let cool, then chop.
  3. Add oil to a large stockpot and heat.
  4. Add chiles, tomatoes, onions, avocado leaves, garlic, cilantro, epazote, parsley and peppercorns and saute, stirring occasionally, until tender. Add vegetable base, white wine and 1 1/2 gallons water and bring to a rolling boil. Add pistachios. Continue boiling for 10 minutes. Remove from heat.
  5. Place cooked mixture in a blender and emulsify until well blended. Return blended mixture to pot and return to a boil for 2 minutes. Add salt to taste.
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