RECIPE TITLE "Green Tomatillo Mole"
Recipe from Entertaining Light Copyright © 2000 by Martha Rose Shulman. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.
Serves 6 --- easy
This recipe is based on Rick Bayless's recipe for Green Pumpkinseed Mole with Chicken Breasts (Authentic Mexican, Morrow, 1987). I love the tangy flavor of tomatillos, which show up frequently in supermarkets all over the country; canned tomatillos will work if fresh ones aren't available. If hulled pumpkin seeds (pepitas) aren't available, as they're not to me, substitute pine nuts. You can't pulverize them in a spice mill, however, as you would pepitas, because they'll turn to butter. So I blend them in the blender with stock, then strain the mixture. I've made this with both chicken breasts and rabbit. Once I served Rabbit with Mole Two Ways. Each plate had one piece of meat with dark brown Mole Poblano and one piece with this green sauce. The two sauces went well together, and the plates looked beautiful. I've also made the same combination with chicken breasts.
3 ounces hulled raw pumpkin seeds or pine nuts
3 cups chicken stock or more if needed
1/4 pound (8 medium) tomatillos, husked and washed, or 1 1/2 13-ounce cans tomatillos, drained
2 to 3 fresh hot green chilies (jalapenos or serranos), to taste, stems, seeds, and membranes removed
1/2 medium onion, roughly chopped
3 garlic cloves, roughly chopped
4 or 5 cilantro sprigs
1/4 teaspoon cumin seeds or ground cumin
3/4 inch cinnamon stick or 3/4 teaspoon ground cinnamon
2 cloves or a pinch of ground
5 large romaine or leaf lettuce leaves, washed
salt to taste (about 1/2 teaspoon)
1 tablespoon safflower or sunflower oil
Toast the seeds in a dry frying pan, shaking the pan or stirring constantly until they are browned and toasty (for pine nuts) or until they have browned and popped (for pumpkin seeds). Remove from the heat and transfer to a blender jar if you're using pine nuts or to a bowl if you're using pumpkin seeds. If you're using pine nuts, blend with 1 cup of the stock until smooth, then strain through a medium-mesh strainer. If you're using pumpkin seeds, pulverize in a spice mill in batches and sift into a bowl. Stir in 1 cup of the stock and mix well, Set aside. If you're using fresh tomatillos, simmer in water to cover with the chilies for 10 to 15 minutes. Drain and place in the blender jar. If you're using canned tomatillos, drain and place in the blender jar along with the chilies, Add the onion, garlic, and cilantro. Grind the spices in a spice mill and add to the blender jar, Add the lettuce leaves and salt. Blend until the mixture is smooth.
Heat the oil in a heavy-bottomed saucepan or casserole over medium heat. Add the nut or seed mixture and cook, stirring constantly, until the mixture thickens, about 5 minutes. Add the tomatillo mixture and cook again, stirring for about 5 to 10 minutes, until the mixture is thick. Stir in the remaining 2 cups chicken stock, bring to a simmer, cover partially, and simmer for 30 minutes. Taste and correct seasonings. If the mixture seems too thick, stir in a little more chicken stock.
Advance Preparation: This sauce will hold for a day, in or out of the refrigerator.
For a Crowd: Multiply all the ingredients except the chicken stock by the proper factor. Add half the multiplied quantity of chicken stock, and if the mixture seems too thick, continue to add more until the desired thickness is reached. The mole thins out too much with the addition of too much stock.
Sodium 192 MG
Protein 4 G
Carbohydrate 15 G
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