Green Tomatillo Mole

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Green Tomatillo Mole

 

3 ounces hulled raw pumpkin seeds or (pepitas)

3 cups stock,

2 to 3- jalapenos or serranos

3 garlic cloves, rough chopped

1/4 teaspoon cumin seeds or ground cumin

3/4 teaspoon ground cinnamon

5 large romaine lettuce leaves or

salt to taste

3 ounces pine nuts

3/4 pound tomatillos, husked and washed

1/2 medium onion, rough chopped

4 to 5 cilantro sprigs

3/4 inch cinnamon stick or

2 whole cloves or pinch ground

5 leaf lettuce leaves

1 tablespoon safflower or sunflower oil

 

Toast the pumpkin seeds in a dry frying pan, shaking 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 sees, pulverize in a spice mill in batches and sift into

a bowl. Stir in 1 cup of the stock and mix well. Set aside. Simmer tomatillos in

water to cover with the chiles (remove stems, seeds and membranes from chiles)

and simmer for 10 to 15 minutes. Drain and place in the blender jar. 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 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  stock.

Yields about 3 cups sauce.  Use as a dip with crudités, as a topping for nachos

or enchiladas. Add lime or lemon juice or vinegar and use as a salad dressing.

Sauce freezes well.