Name: Fall Mole
Yield: Makes about 4 cups
Ingredients: ½ cup pecans; ½ cup walnuts; ¼ cup cashews; ¼ cup hazelnuts; ½ cup raw pumpkin seeds (pepitas); ½ small kabocha squash, peeled, halved; ½ pound tomatillos (about 4 medium), husks removed, rinsed; 2 tablespoons vegetable oil; ¼ cup jarred roasted chestnuts; 2 cups low-sodium vegetable broth; 1 bag chamomile tea, tea removed from bag; 1 2-inch cinnamon stick; 3 bay leaves; 3 whole cloves; 2 tablespoons caraway seeds; 2 tablespoons cumin seeds; 1 tablespoon pink peppercorns; 1 tablespoon Sichuan peppercorns; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds; 1 teaspoon fenugreek seeds; 1 teaspoon finely grated grapefruit zest; ½ teaspoon ground licorice root; 6 japones chiles or 3 chiles de árbol, seeds removed; 6 morita chiles, seeds removed; 3 chiles de árbol, seeds removed; 1 guajillo chile, seeds removed; ¾ cup (1½ sticks) unsalted butter; 2 cups (or more) low-sodium vegetable broth; 3 tablespoons fresh grapefruit juice

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Kyle Johnson

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

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