Mole Verde

Name: Mole Verde
Total time: 120 s
Cuisine: American
Ingredients: 1 head garlic, roasted; 1/4 cup oil; 15 tomatillos; 15 serrano chiles; 4 poblano chiles, roasted, peeled and seeded; 2 cup chicken stock, warmed; 1 cup sesame seeds, toasted; 1 can pumpkin seeds, toasted; 1 bunch parsley; 1/4 bunch thyme; 1/2 bunch epazote; 1 tbsp mexican oergano; 1 clove, toasted; 1/2 tbsp coriander seeds, toasted; 2 allspice berries, toasted; 1/2 tbsp fennel seed, toasted; 5 black peppercorns, toasted; 1 salt, to taste; 1 sugar, to taste; 1 onion, sliced

Reggie Lewis @cook_2952935

Mole Verde

Reggie Lewis @cook_2952935

Saved

Ingredients

2 mins

1 headgarlic, roasted
1/4 cupoil
15tomatillos
15serrano chiles
4poblano chiles, roasted, peeled and seeded
2 cupchicken stock, warmed
1 cupsesame seeds, toasted
1 canpumpkin seeds, toasted
1 bunchparsley
1/4 bunchthyme
1/2 bunchepazote
1 tbspmexican oergano
1clove, toasted
1/2 tbspcoriander seeds, toasted
2allspice berries, toasted
1/2 tbspfennel seed, toasted
5black peppercorns, toasted
1salt, to taste
1sugar, to taste
1onion, sliced

Saved

Steps

2 mins

1

Sweat onions and garlic in 2 tablespoons of oil.
2

Add tomatillos, chiles, and stock. Simmer until tomatillos are just tender, a few minutes.
3

In batches, puree until smooth with herbs, spices and seeds.
4

Refry in remaining oil, stirring constantly. Reduce for about an hour until thickened and well developed.
5

Season with salt and sugar, if needed.

Saved

Cooksnaps

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Reggie Lewis @cook_2952935

on January 01, 2012 00:00

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