Elotes con Mole Verde Crudo

Any tender summer green will work in this mole. Swiss chard is a great option, as are quelites if you can find them. Quelites are the tender greens commonly used throughout Mexico, but they can be difficult to source in the United States. If you can’t find either, use spinach. I prefer mature spinach because it has a little more flavor and body, but baby spinach will also work. I would avoid kale and collards, which can be too tough and fibrous and may make the mole stringy.

You can also change the chiles depending on the flavor and heat you want. I use a lot of jalapeño because I love its fresh green flavor. Serranos will give you a sharper, more direct heat, and you can always mix the two. Poblanos will make the mole more vegetal and milder, while green bell pepper will give you the flavor and color without any heat.