Mole Verde
Yield: 8 quarts
| Ingredients | Amounts |
|---|---|
| Lettuce mixture | |
| Green leaf lettuce, bottom removed and washed | 12 oz. |
| Romaine lettuce, bottom removed and washed | 8 oz. |
| Scallions, washed | 5 oz. |
| Radish leaves, washed | 4 oz. |
| Cilantro, washed | 6 oz. |
| Parsley, washed | 3 oz. |
| Mint sprigs | 1 oz. |
| Epazote leaves | ¾ oz. |
| Tomatillos, husked and washed | 2 lb. |
| Poblanos, seeded, coarsely chopped | 1 lb., 4 oz. |
| Jalapeños, coarsely chopped | 4 ea. |
| Serranos, coarsely chopped | 5 oz. |
| Spinach, stemmed, washed | 6 oz. |
| Zucchini, small | 13 oz. |
| Celery | 4 oz. |
| White onions | 1 lb. |
| Garlic cloves, peeled | 4 oz. |
| Nut mixture | |
| Pepitas, gently fried in oil | 3 cups |
| Sesame seeds, gently fried in oil | 1 cup |
| Peanuts, fried in oil | 1 cup |
| Almonds, fried in oil | 1 cup |
| Pecans, raw | 1 cup |
| Cumin, gently toasted | 1 Tbsp. |
| Mexican cinnamon | 5 pinches |
| Black peppercorns, lightly toasted | 1 tsp. |
| Chicken stock for blending and cooking | 8 qt. |
| Lard | 8 oz. |
| Vegetable oil | 4 oz. |
| Sugar | 2 Tbsp. |
| Salt |
Method
- Blend all ingredients (except the cilantro) in the lettuce mixture together with 3 quarts of broth until it is smooth but still is a textured purée.
- Heat the lard and oil and fry the sauce, cooking for approximately 25 minutes.
- Blend all ingredients in the nut mixture with the help of stock and add to the sauce. Let this cook for 45 minutes at low heat.
- Season with salt and sugar to taste.
- With a couple of ladles of the mole, blend the cilantro, and to the mole, and just bring back up to a boil. Take off of the heat.
- Blend the mole again in the Vitamix (or blender) until smooth.