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Add this Mole Verde Recipe to you thanksgiving dinner.
Ingredients
2 garlic cloves, coarsely chopped
2 cups chicken broth
2 cups chopped tomatillos
2 fresh or dried hoja santa leaves, chopped
2 medium jalapeño peppers, coarsely chopped
1 cup packed epazote or baby spinach
1/2 cup chopped fresh cilantro plus additional for garnish (optional)
1/2 cup toasted and salted pepitas plus additional for garnish (optional)
1/3 cup toasted sesame seeds plus additional for garnish (optional)
1/4 cup chopped yellow onion
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground cloves
1/4 cup canola oil
Preparation
1. In medium saucepan, cook garlic, broth and tomatillos over medium-high heat 10 minutes or until garlic and tomatillos are very tender, stirring occasionally; transfer to blender. Add remaining ingredients, except oil, to blender; purée on high until smooth. With blender running, slowly add oil; purée until combined.
2. In same saucepan, heat puréed tomatillo mixture to a simmer over medium heat, stirring frequently; reduce heat to low and simmer 10 minutes or until slightly thickened. Makes about 3 cups.
Approximate nutritional values per serving (6 tablespoons): 173 Calories, 15g Fat, 1g Saturated Fat, 1mg Cholesterol, 366mg Sodium, 6g Carbohydrates, 3g Fiber, 2g Sugars, 0g Added Sugars, 5g Protein
Chef Tip(s):
Serve mole verde with pork, chicken or fish, or as a sauce for enchiladas garnished with cilantro, pepitas and/or sesame seeds, if desired.
This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.