Mole verde

Mole verde differs from other kinds of mole by being composed mostly of fresh herbs; it does not contain any ground nuts or seeds (there are, however, versions that contain pumpkin seeds both for flavour and for a deep green colour).

It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in Mole Verde, the green sauce originated in the Oaxaca region of Mexico.

This may be called mole verde, and frequently includes pumpkin seeds. Black mole, or mole negro, includes chilhuacle negro chili, which makes the sauce a deep dark brown.

Pepitas: Pumkin seeds, unhulled. An ingredient for mole verde and pipian.
Piñones: Pine nuts.
Pipian Sauce: Similar to a mole, made from ground pepitas (squash seeds or pumpkin seeds) and other nuts. (Pepian) ...

See also: Verde, Mole, Sauce, Pepper, Cooking