Ingredients
- 1/2 cup shelled unsalted pistachio nuts
- 1/4 cup roasted pine nuts
- 2 poblano peppers
- 1 medium, onion quartered
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon tamarind paste
- 1 tablespoon dark cane or corn syrup
- 1 teaspoon distilled white vinegar
- 1 cup olive oil
Preparation
Step 1
Preheat the oven to 400 degrees F.
Place the peppers on a baking sheet. Roast for about 15 minutes, turning the peppers every 5 minutes until the skins are charred. Remove from the oven and put in a paper bag until cooled. Then peel, seed and chop the peppers. While the peppers are cooling, put the onion in the baking pan and drizzle with 1 tablespoon olive oil. Roast for 10 minutes. Toast the pine nuts for 8 minutes at 350.
In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup and vinegar. Puree, adding olive oil in a slow stream until creamy. Stop to scrape the bowl, as necessary.
The mole can be frozen for months or stored in the fridge for a week or two. Heat until warm before serving.
Serve the mole with Pork Chops.