Mole Verde Recipe

Ingredients

  • 3 large or 5 medium fresh
  • Eight 6-inch sprigs of fresh epazote or ¼ cup crumbled dried epazote
  • 1 medium-size bunch flat-leaf parsley
  • 1 cup (8 ounces) fresh masa, or 6 tablespoons masa harina mixed to a smooth paste with 1 cup water
  • 6 cups chicken or pork stock
  • 2 fresh marjoram sprigs
  • 2 fresh thyme sprigs
  • + 6 more ingredients
    • 5 garlic cloves
    • 1 small onion, cut into chunks
    • 6 large tomatillos, husks removed
    • 3 jalapeÑo chiles
    • 1 teaspoon cumin seeds
    • 8 whole cloves, or ¼ teaspoon ground cloves

In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together. In a blender combine the ground spices with the chiles, tomatillos, onion, garlic, thyme, marjoram, and 1/2 cup of the stock. Blend on high until smooth, about 2 minutes. 2. Put the remaining s...

View full recipe at SpringPad

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