Mole Verde Recipe
Time: Prep: 10 minutes Cook: 20 minutes
Add this Mole Verde Recipe to you thanksgiving dinner.
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
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
Serve mole verde with pork, chicken or fish, or as a sauce for enchiladas garnished with cilantro, pepitas and/or sesame seeds, if desired.