Mole Verde

[guajolote]

Mole Verde

• 3 poblano peppers
  
• 1 jalepeno peppers
  
• 8 large tomatillos
  
• 1 medium onion
  
• 4 garlic cloves
  
• 12 oz pepitas (hulled pumpkin seeds)
  
• 3 epazote leaves
  
• 5 cloves
  
• 10 peppercorns
  
• 1 tsp inch long piece of cinnamon bark
  
• 1 tortilla
  
• 3 T oil or lard
  
• 2 c stock or water
  

Place poblano and jalepeno peppers over an open flame and turn until skin is blackened. Place peppers in a plastic bag and let them steam for 20 minutes. Remove peppers from bag, remove seeds from inside, and take off black skin.

Remove the husk from the tomatillos. Cut the onion in half (leave skin on). Heat a heavy skillet over medium heat and place the tomatillos, onion halves, and garlic cloves in the skillet. Roast for about 20 minutes, turning frequently.

Remove from skillet,

Roast the cloves, peppercorns, and cinnamon in the same skillet for 1 minute. Grind the spices in a spice grinder or mortar and pestle.

Toast the pepitas in the skillet for 3 minutes.

Add the peppers, tomatillos, peeled onion, peeled garlic cloves, pepitas, epazote, spices, and the tortilla in a blender and blend until the mixture is smooth.

Heat the oil over medium heat in a sauce pan. Add the mole paste and cook, stirring regularly, until the paste thickens (about 10 minutes). Add the stock or water and simmer for 15 minutes. Add salt if neccessary.

Serve the mole with chicken or turkey.

Keywords: Hot and Spicy, Mexican, Cookie

( RG486 )