10417 Mole Verde 1 quart Wed Aug 16 09:14:00 -0700 2006 Fri Jan 30 17:03:33 -0800 2009 Mexican Licensed http://www.chow.com/recipes/10417 Sat, 31 Jan 2009 01:03:33 GMT A light, tangy mole A light, tangy mole. Tomatillos and cilantro take center stage for this light, tangy mole.

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  • Peel off the papery skin from 1 pound of tomatillos and cook in 2 cups boiling salted water for about 10 minutes. Drain, reserving the cooking water.
  • Blend the tomatillos, 2 seeded jalapeños, the leaves from 1 bunch cilantro, 2 cloves garlic, and 1 coarsely chopped white onion with about 1/2 cup of the cooking water until smooth. Transfer to a bowl.
  • Toast 1 cup raw pumpkin seeds in 1 tablespoon lard or oil. Blend with 1 cup chicken stock until smooth. Combine both mixtures.
  • Melt 2 tablespoons lard or oil and fry the tomatillo–pumpkin seed mixture for 3 minutes, or until bubbling hot. Season to taste with salt. Serve with chicken enchiladas or tacos. Makes 1 quart sauce.
    • ]]>     http://www.chow.com Aliza Green 67 Condiment/Sauce 108 1 pound tomatillos

    ]]>     2 cups boiling salted water

    ]]>     58 2 seeded jalapeños

    ]]>     153 1 bunch cilantro

    ]]>     74 2 cloves garlic

    ]]>     54 1 coarsely chopped white onion

    ]]>     1 cup raw pumpkin seeds**

    ]]>     3 tablespoons lard or oil

    ]]>     1 cup chicken stock**

    ]]>     142 sauce 473 herb 452 cilantro 574 tomatillo 512 mexican 1023 aliza green 14755 field guide to herbs and spices