Pistachio Mole

Name: Pistachio Mole
Ingredients: 1/4 cup extra-virgin olive oil; 1 red onion, thinly sliced; 3 pounds tomatillos; 2 serrano chiles, stemmed; 4 garlic cloves; 1 tablespoon ground cinnamon; 2 teaspoons whole cumin seeds, toasted; 2 whole cloves; 3 cups chicken stock (preferably homemade); 11/2 cups shelled unsalted pistachios, roasted; 1 packed cup cilantro leaves; Salt, to taste; Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17841/How_to_Make_Pistachio_Mole.htm#ixzz3CwptNm8X

13 ingredients

1 steps

Ingredients

1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
3 pounds tomatillos
2 serrano chiles, stemmed
4 garlic cloves
1 tablespoon ground cinnamon
2 teaspoons whole cumin seeds, toasted
2 whole cloves
3 cups chicken stock (preferably homemade)
11/2 cups shelled unsalted pistachios, roasted
1 packed cup cilantro leaves
Salt, to taste
Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17841/How_to_Make_Pistachio_Mole.htm#ixzz3CwptNm8X

Directions

1

{"0":"1. In a large mixing bowl, combine the olive oil, red onion, tomatillos, chiles and garlic and toss, making sure everything is evenly coated with oil. Transfer to an aluminum-lined sheet tray and place on the middle rack under a broiler, gently stirring occasionally, until all the vegetables are deeply charred but not burnt, 25 to 30 minutes.","2":"2. Remove the sheet tray from the oven and transfer the vegetables to a medium saucepan placed over medium-high heat. Add the cinnamon, cumin, cloves and stock. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the pistachios and cilantro and cook for an additional 10 minutes.","4":"3. Working in batches, puree the mixture in a blender on high speed until smooth. Season with salt; cool, then refrigerate or freeze until needed. Serve with grilled whole fish or braised chicken legs."}