• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 4
    OK

    Richard Sandoval's Mole Verde

    Tomatillos and fresh herbs give this sauce a bright green hue. Be sure to husk and wash the tomatillos well before chopping them.


    Ingredients
    1
    tablespoon
    freshly grated nutmeg
    1/2
    whole star anise
    2
    whole cloves
    2
    whole black peppercorns
    1
    teaspoon
    ground cumin
    3
    Pounds
    tomatillos, husked
    1
    ounce
    fresh parsley
    1
    ounce
    fresh epazote
    2
    tablespoons
    fresh oregano
    1
    tablespoon
    Chopped Garlic
    1/2
    teaspoon
    ginger
    1/2
    cup
    chopped yellow onions
    2
    tablespoons
    pepitas (hulled pumpkin seeds)
    1
    ounce
    Serrano chile, seeded and finely chopped
    *
    salt and freshly ground pepper, to taste
    1/3
    cup
    masa
    1/4
    cup
    vegetable oil
    2
    cups
    chicken stock
    Directions
    Lightly toast nutmeg, star anise, cloves, peppercorns and cumin, set aside. Char tomatillos on grill and set aside. Heat oil in large pot. Add parsley, oregano and epazote and wilt. Add onion, garlic, ginger, serrano and pepitas and sweat.
    Add tomatillos, simmer 5 minutes. Add toasted dry spices, mix in. Add chicken stock and masa, simmer 10 minutes. Place mole in blender and blend until smooth. Add salt and pepper to taste.

    The base number of servings for this recipe is 4
    OK

    Write a Review