Pipián is a sauce from Mexican cuisine made with puréed greens and thickened with ground pumpkin seeds. The sauce is said to have origins in the ancient Aztec, Purepecha and Mayan cuisines.
The greens used to make the sauce include tomatillos and peppers such as poblano, serrano and jalapeño. It can be served with carnitas, and roasted poultry or vegetables, or served as an enchilada sauce. It is sometimes added to rice and beans to enhance flavor or worked into dough to make spicy tamales.
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Mole (Spanish: [ˈmole]; from Nahuatl mōlli, pronounced [ˈmoːlːi]; lit. 'sauce') is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer), mole negro (black mole), mole rojo (red mole), mole verde (green mole), mole poblano, mole almendrado (mole with almond), mole michoacano, mole prieto, mole ranchero, mole tamaulipeco, mole xiqueno, pipián (mole with squash seed), mole rosa (pink mole), mole blanco (white mole), mole estofado, tezmole, clemole, mole de olla, chimole, guacamole (mole with avocado) and huaxmole (mole with huaje).
The spelling molé, often seen on English-language menus, is a hyperforeignism and not used in Spanish, but likely intended to distinguish the sauce from the English word for the animal mole.
View the full Wikipedia page for Mole poblano