The classic Central Mexican version of green mole lays bare its indigenous roots—tomatillos, green chile, pumpkin seeds, herbs like epazote and hoja santa—all ingredients that have been grown since time immemorial on the stretch of earth we call Mexico.

This recipe builds out the basic edifice of a classic mole poblano without going all the way to painting and finishing the rooms. That is to say, all the basic ingredients and steps are here, though most Pueblan cooks would add more spices, more fruits, a...