MOLE VERDE

Another delicous version of the mole sauce rainbow, this mole verde uses fresh green chili’s instead of dried red, and tomatillos. You can choose to puree at the end, or you can fine chop your ingredients for a more rustic, stewed version. This clean, savory, acidic green sauce is steak and egg central (I know, “Veg-N”…), and also works great on vegetable burritos and tacos or as a centerpiece chip dip.

  • Makes: Amount, portion sizes

    • 3 fresh large Anaheim OR 2 large Poblano Chilis

    • 1 large Jalapeno

    • 2 Tbs + 3 Tbs Olive Oil

    • 5 cloves Garlic, peeled and smashed

    • 1/2 White Onion, rough chopped

    • 8 Tomatillos, husked, rinsed and chopped

    • 1/4 tsp Cinnamon

    • 1/4 tsp ground Clove

    • 1 tsp ground Cumin

    • 1 tsp Fennel Seeds

    • 2 C Water

    • 2 Tbs Soy Sauce

    • 2 tsp Agave Nectar or Honey

    • 1/3 C Nuts, roasted or home toasted - Pine, Almond or Cashews work best

    • 1/2 C fresh Cilantro, rinsed

    • Juice of 1 Lime

    • Kosher/Sea Salt, to taste

    1. Char the Chilis and Jalapeno. If you have a gas stove, turn your largest burner to a high flame and, using metal thongs, carefully char at least one side until black. If you don't have gas, then put them on a pan in the oven under a hi broil until one side is charred black. Set aside to cool.

    2. Once cooled, chop off the step end, slice lengthwise and remove seeds (a few seeds remaining won't hurt). Chop rough if blending, dice if not. Set aside.

    3. Heat a large pan or skillet (I prefer cast iron) on medium-hi heat. Add 2 Tbs Olive Oil, the Onion and Garlic and saute until fragrant and starting to brown, 3-4 minutes.

    4. Add the Tomatillos and cook 3 minutes.

    5. Add the Clove, Cinnamon and Cumin and stir, cooking 1 minute.

    6. Add the Chilis, Jalapeno, toasted Nuts, Agave, Water and Soy Sauce. Stir to combine, bring to a boil and then simmer on medium heat 8 minutes.

    7. IF NOT BLENDING - Turn off head and carefully transfer to a heat safe mixing bowl. Add fine chopped Cilantro and Lime juice. Slowly whisk in the remaining 3 Tbs Olive Oil.

    8. IF BLENDING/PUREEING - Carefully transfer contents of pan to blender. Add the Cilantro and Lime juice and blend 1 minute. Then slowly add the remaining 3 Tbs Olive Oil while blending 30 more seconds.

    9. Kosher or Sea salt to taste.

  • Feel free to experiment, especially with your nut or seed selection. Pistachios or Sesame Seeds would be great. But this recipe feels more about balance, so practice balancing these ingredients to perfection instead of focussing on substitute or additional ingredients.

    Mix with pureed beans for a delicious bean dip (*link to bean dip recipe).