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

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