Mole verde
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Tomatillos | |
| 1 | cup | Chicken broth |
| 2 | cups | Romaine lettuce -- chopped |
| ½ | cup | Cilantro |
| 6 | Poblano chilies | |
| ½ | teaspoon | Cumin |
| 1 | teaspoon | Coriander -- ground |
| pinch | Anise seed -- ground | |
| ½ | teaspoon | Salt |
| 1 | Corn tortilla -- | |
| Dried/chopped | ||
| 2 | tablespoons | Epazote -- chopped |
| (optional) | ||
| 2 | tablespoons | Oil |
Directions
Remove papery skins from tomatillos and wash under hot water. Dry roast under a broiler about 4-5 minutes, until slightly browned and softened. Place in a blender with broth, lettuce, cilantro, poblanos, spices, salt, tortilla and epazote, if desired. Puree until well blended. Heat oil in a high sided frypan until almost smoking. Fry sauce at a sizzle 3-5 minutes, stirring constantly. Strain sauce through a fine mesh strainer and serve warm, not hot, with cooked poultry, seafood or pork.
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking