Mole verde

Name: Mole verde
Total time: 7200 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 Magda squash (calabacita); 1/2 Onion (white); 5 Jalapeños; 12 Green tomatoes (tomatillo); 2 Fresh sprigs of cilantro (coriander); 2 small radishes and 2 of their leaves; 3 Garlic cloves (buds); 50 grams Almonds; 50 grams Pumpkin seed; 50 grams Peanuts; 50 grams Sesame; 2 Cloves; 1 pinch Salt; 1 pinch Cumin; 1 pinch Aniseed; 2 Allspice berries; 1/2 cup Cooking oil; 1 Chicken or beef... hell, even pork! (Any of them perfectly cooked - boiled-); 5 cup Chicken, beef or pork broth (the water where you boiled the meat of your choice); 2 cup of the same broth (just in case... if your mole is too dry in the end); 2 Serrano peppers (optional)

Monsieur Ferccio @cook_2914076

It's worth the time you spend in the kitchen.., it's delicious and practical. Just don't forget to eat real corn tortillas with it... :positive

Monsieur Ferccio @cook_2914076

It's worth the time you spend in the kitchen.., it's delicious and practical. Just don't forget to eat real corn tortillas with it... :positive

Saved

Ingredients

2 hours

5 servings

1Magda squash (calabacita)
1/2Onion (white)
5Jalapeños
12Green tomatoes (tomatillo)
2Fresh sprigs of cilantro (coriander)
2 smallradishes and 2 of their leaves
3Garlic cloves (buds)
50 gramsAlmonds
50 gramsPumpkin seed
50 gramsPeanuts
50 gramsSesame
2Cloves
1 pinchSalt
1 pinchCumin
1 pinchAniseed
2Allspice berries
1/2 cupCooking oil
1Chicken or beef... hell, even pork! (Any of them perfectly cooked - boiled-)
5 cupChicken, beef or pork broth (the water where you boiled the meat of your choice)
2 cupof the same broth (just in case... if your mole is too dry in the end)
2Serrano peppers (optional)

Saved

Steps

2 hours

1

Toast one ingredient at a time, separately:
2

Toast Peanuts
3

Toast almonds
4

Toast garlic cloves
5

Toast sesame
6

Pumpkin seeds: Just wait until they start "jumping", don't toast them
7

In that same pan, quickly toast (all of them at once): cloves, allspice, cumin and aniseed
8

Boil tomatoes and jalapeños
9

Saute onion
10

In a blender or food processor, grind the onion and everything you toasted, add some broth until you get a fine and creamy paste
11

Heat the oil in a casserole of mud (preferably)... add the paste and fry it for five minutes (medium flame), stirring...
12

Toss the tomatoes, jalapeños, squash, cilantro and the radishes along with their leaves and a small amount of broth into your blender or food processor and liquify them
13

Add this mix to the seasoned paste and cook for fifteen mins. (medium flame), stir every now and then
14

Add what's left of the broth and keep cooking and stirring until it thickens and you see oil spots on the surface (15-20 mins.)
15

Add the boiled meat and keep cooking for 15 more mins., stir every two minutes...
16

If it's too dry, add more broth...
17

Serve with some rice and mashed beans (refried beans - frijoles refritos) if you want the whole mexican dish
18

WARNING! Do not have this before going to bed... and, drink soft drinks instead of water