Green Mole

I’ll tell you, there was nothing like taking an outdoor shower yesterday, in the hot afternoon, up high on the hill, when all the guests were gone.  I stood in the grassy green grass, in the protected guadua, surrounded by the hills and the cool breeze of the mountain air, Nothing like it, nothing,

Guadua Shower/changing room

Recipe of the Day – Green Mole

1 sweet yellow onion, chopped fine

2 garlic cloves, roughly chopped
1 c.  sesame seeds
1/4 c. raw hulled pumpkin seeds

2 T. Coconut oil

6 c. Vegetable broth or water.
3 whole cloves
3 peppercorns
3 allspice berries
6 ou.tomate verde (about 8 medium), roughly chopped
2 poblano chiles (unpeeled), seeds and veins removed and roughly chopped, about 1/2 cup (125ml)
6 to 8 serrano chiles, roughly chopped
8 romaine lettuce leaves, roughly chopped
5 green Swiss chard leaves, stems removed and discarded, leaves roughly chopped
1 large bunch cilantro, trimmed of thick stems and roughly chopped, about 1 1/2 cups (375ml) tightly packed
1 small bunch flat-leaf parsley, roughly chopped, about 1/2 cup (125ml) tightly packed

Directions: Saute the onion and garlic in the oil; then add the sesame and pumpkin and toast for 5 minutes, until golden, Add water or broth to cover. Strain, reserving the broth. Add the cloves, peppercorns, and allspice to the seeds snd onions.

Remove 1 cup of the reserved broth to make a thick paste.
Put a cup of the broth into the blender jar and add the tomate verde and chiles and blend until fairly smooth. Gradually add half of the greens and blend as smoothly as possible. Add the rest of the greens little by little, with just enough of the broth to enable the blades of the blender to work efficiently.
Gradually stir the blended ingredients into the seed paste over medium heat, stirring the mixture well after each addition. Continue cooking over medium heat, stirring frequently, until the sauce starts to reduce and thicken, for about 10 minutes. Add the remaining broth and cook for a further 10 minutes — pools of oil will form around the outside. Season with salt, if desired, Dilute with more broth or water if desired. Serve with corn tortillas.

Word of the Day – serrano – highlander, moutain dweller

Tip of the Day – The mole is best eaten soon after it is made. But to appreciate the flavor of all the fresh greens, it can be prepared ahead up to the point of blending and adding the greens. The heat depends on how hot the peppers are.

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