Green Mole Sauce
By: Sheri Wetherell
Published: Tuesday, December 1, 2009 - 3:04am

Ingredients




1 cup Chopped onions
1/2 cup Shelled pistachio nuts
1/2 cup Shelled pine nuts roasted until golden
1/2 cup Roasted, peeled, chopped green poblanos (abt 2 
1 teaspoon Chili powder
1 teaspoon Ground cumin
1/2 teaspoon Salt
1 tablespoon Dark cane syrup
1 cup Chicken stock
1/2 cup Heavy cream
1/4 cup Parsley leaves
1/4 cup Cilantro leaves





Preparation

1 In a saucepan combine all ingredients and bring to a slow boil. Reduce heat to simmering and cook 1 hour. Pour sauce into a food processor or blender and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small saucepan and reheat before serving or refrigerate, covered. 


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Preparation

 1  In a saucepan combine all ingredients and bring to a slow boil. Reduce heat to simmering and cook 1 hour. Pour sauce into a food processor or blender and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small saucepan and reheat before serving or refrigerate, covered.