How do you make homemade mole verde?

Question

mole verde is a spanish dish

Answer 1

Mole Verde: Green Mole Recipe

Recipe Summary
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 servings

6 ounces unhulled raw pumpkin seeds, about 2 cups
2 cups chicken or beef broth
6 ounces tomates verdes (tomatillos), husks removed, rinsed, and coarsely chopped
6 large leaves lengua de vaca or sorrel, rinsed, stems removed, and coarsely chopped
4 leaves hoja santa, stems and veins removed, coarsely chopped
8 large sprigs epazote, 5 coarsely chopped, 3 left whole
4 jalapeno or 6 serrano chiles, coarsely chopped, or to taste
Approximately 1/4 cup pork lard or vegetable oil, for frying

Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning. Set them aside to cool and then grind them in an electric grinder to a fine powder. Put 1 1/2 cups of the broth in a blender, gradually adding the tomates verdes, lengua de vaca, hoja santa, chopped epazote, and chiles, blending as smooth as possible. Heat the lard in a flameproof casserole in which you are going to serve the mole and fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking; cook for about 25 minutes. Add the rest of the epazote. Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients. Continue cooking over low heat, stirring constantly for 10 more minutes. Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth. Add any remaining broth and salt, to taste. If the sauce is too thick, add a little water to dilute.

Answer 2

Chicken Braised in Pumpkin Seed Mole Verde

1 cup shelled pumpkin seeds (Note: very important that these are shelled!)
1 teaspoon cumin seeds
1/2 teaspoon dried Mexican oregano
1 onion, chopped
1 bunch cilantro, stems and leaves
2 jalapenos, seeded and finely chopped
2 cloves garlic
2 romaine lettuce leaves
5 tomatillos, husked, washed coarsely chopped
Radish tops
1 chicken cut into 8 pieces
3 tablespoons vegetable oil
2 1/2 cups chicken stock
Salt
Black pepper
Pinch cinnamon, optional
Cooked rice, as an accompaniment
Sliced radishes, for garnish

In a large skillet over low heat, toast pumpkin seeds, cumin seeds, and oregano until fragrant and pumpkin seeds begin to pop, 6 to 7 minutes. Reserve 2 tablespoons toasted seeds, and transfer the remaining seeds to a blender or spice grinder and process until finely ground. Set aside.

In the bowl of a food processor, combine onion, cilantro, jalapenos, garlic, lettuce, tomatillos, and radish tops and puree until smooth.

In a large skillet or Dutch oven, brown chicken on all sides in vegetable oil over medium high heat, about 10 minutes, turning the pieces as they cook. Transfer chicken to a platter.

Add the pureed vegetables to the hot skillet and cook for 3 to 4 minutes. Stir in chicken stock and ground seeds, and bring to a boil. Reduce heat to a simmer and cook until thickened, 10 to 15 minutes. Season, to taste, with salt and pepper, and add the cinnamon, if desired. Add the chicken pieces to the pan and return to a boil. Reduce the heat to a simmer, and cook, partially covered, until the chicken is cooked through and tender, about 40 minutes.

Serve over white rice with sliced radishes and reserved toasted pumpkin seeds.

Answer 3

http://www.post-gazette.com/food/20000817mexican1a.asp
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