Recipe courtesy of Executive Chef Rich Hinojosa at CRUjiente Tacos
Mole Verde Serves 4
For Sauce- 1 cup pepitas 8oz Fresh Tomatillos, hulled, washed and quartered 2.5 cups Chicken Stock 3/4 cup Yellow Onion, sliced 4 ea Garlic Cloves 3 ea Fresh Jalapeños, washed, stemmed and chopped(leave seeds in if you prefer more spice) 3/4 cup Fresh Cilantro, washed and chopped, small stems ok 6 ea Epazote leaves 1/2 cup Romaine leaves, washed and chopped 3 Tablespoons Vegetable Oil TT Salt
To make sauce: 1. In a large saute pan, dry toast the pepitas until golden brown and fragrant. Carefully remove from pan and puree in a blender 2. Add the tomatillos, onion, garlic, jalapeño, cilantro, epazote, romaine and half of the chicken stock. Puree until very smooth. 3. In a sauce pot, heat the oil, very carefully pour the sauce from the blender into the hot oil, whisking constantly. Be Careful, it will splatter. 4. Let the sauce simmer for a 8-10 minutes, then add the remaining chicken stock, whisk until well incorporated. Let the sauce simmer for 12-15 minutes, stirring to avoid scorching on the bottom of the pan. Taste, season and reserve. Serve with roasted or grilled chicken, turkey, or shredded pork with tortillas. Enjoy.