HERBED PUMPKIN SEED MOLE

By BobD

Ingredients

• In Oaxaca, green mole (mole verde) is one of the seven famous moles. What makes this one different is not just the lack of chocolate, but also the fresh herbs, which give it a fabulous green color.
• 1 1 1 cup peeled pumpkin seeds
• 1 1 1 teaspoon cumin seeds
• 1/2 1/2 1/2 teaspoon dried oregano
• 1 1 1 tablespoon vegetable or olive oil
• 1 1 1 onion, cut into wedges
• 5 5 5 tomatillos, husked and halved
• 5 5 5 garlic cloves, halved
• 2 2 2 jalapeeppers, sliced
• 2 2 2 cups chicken broth
• 1 1 1 packed cup coarsely chopped, fresh cilantro
• 1 1 1 cup coarsely chopped fresh parsley
• 1/2 1/2 1/2 cup fresh epazote (optional)
• 1 1 1 teaspoon salt

Details

Servings 3
Adapted from epicurious.com

Preparation

Step 1

In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.

In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeand cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until pur. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.

Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.