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October 2018

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Green Tomatillo Mole Recipe

Green Tomatillo Mole recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Green Tomatillo Mole  recipe  PDF


3 oz Hulled raw pumpkin seeds OR
3 c Chicken stock (no salt)
2 ea Jalapenos or serranos (2 3)
3 ea Garlic cloves, rough chopped
1/4 t Cumin seeds or ground cumin
3/4 t Ground cinnamon
5 ea Lg Romaine lettuce leaves OR
1 Salt to taste
3 oz Pine nuts
3/4 lb Tomatillos, husked and amp washed
1/2 ea Medium onion, rough chopped
4 ea Cilantro sprigs (4 5)
3/4 ea Inch cinnamon stick OR
2 ea Whole cloves OR pinch ground
5 ea Leaf lettuce leaves
1 T Safflower or sunflower oil
Toast the pumpkin seeds in a dry frying pan, shaking pan or stirring constantly until they are browned and toasty (for pine nuts) or until they have browned and popped (for pumpkin seeds). Remove from the heat and transfer to a blender jar if you're using pine nuts or to a bowl if you're using pumpkin seeds. If you're using pine nuts, blend with 1 cup of the stock until smooth, then strain through a medium mesh strainer. If you're using pumpkin sees, pulverize in a spice mill in batches and sift into a bowl. Stir in 1 cup of the stock and mi well. Set aside. Simmer tomatillos in water to cover with the chilies (remove stems, seeds and membranes from chilies) and simmer for 10 to 15 minutes. Drain and place in the blender jar. Add the onion, garlic, and cilantro. Grind the spices in a spice mill and add to the blender jar. Add the lettuce leaves and salt. Blend until the mi ture is smooth. Heat the oil in a heavy bottomed saucepan or casserole over medium heat. Add the nut or seed mi ture and cook, stirring constantly, until the mi ture thickens, about 5 minutes. Add the tomatillo mi ture and cook again, stirring for about 5 to 10 minutes, until the mi ture is thick. Stir in the remaining 2 cups chicken stock, bring to a simmer, cover partially, and simmer for 30 minutes. Taste and correct seasonings. If the mi ture seems too thick, stir in a little more chicken stock. Yield: About 3 cups sauce. Serve with grilled or poached chicken breasts as main course. Use as a dip with crudites, as a topping for nachos or enchiladas. Add lime or lemon juice or vinegar and use as a salad dressing. Sauce freezes well.

Green Tomatillo Mole recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
711 people have voted
Last Reviewed on 2018-10-18



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