Mole Verde

Directions

1. 1
   In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together.
2. 2
   In a blender combine the ground spices with the chiles, tomatillos, onion, garlic, thyme, marjoram, and 1/2 cup of the stock.
3. 3
   Blend on high until smooth, about 2 minutes.
4. 4
   2.
5. 5
   Put the remaining stock in a large saucepan and bring to a boil; adjust the heat to maintain a gentle simmer.
6. 6
   Add the pureed mixture to the hot stock and cook for 3 minutes.
7. 7
   Thin the masa by mixing it with 1 cup water.
8. 8
   Whisk the thinned masa into the sauce and bring to a simmer, whisking constantly.
9. 9
   Cook uncovered over low heat for 10 minutes, whisking occasionally.
10. 10
    If lumps form, strain the sauce through a medium-mesh sieve, pushing with a spoon to force the lumpy bits through.
11. 11
    The sauce should thicken to the consistency of whipping cream; if necessary, raise the heat slightly to reduce and thicken it.
12. 12
    Put the parsley, epazote and hoja santa in a blender or food processor; if using a blender, add a few tablespoons of water to facilitate blending.
13. 13
    Process until smooth.
14. 14
    Add the puree to the sauce and bring back to a simmer.
15. 15
    Cook for 4 to 5 minutes.
16. 16
    Serve immediately.