Easiest Way to Prepare Quick Mole verde - Logo collection for you

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We hope you got benefit from reading it, now let's go back to mole verde recipe. You can have mole verde using 21 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to prepare Mole verde:

1. Get 1 of Magda squash (calabacita).
2. Prepare 1/2 of Onion (white).
3. Provide 5 of Jalapeños.
4. Get 12 of Green tomatoes (tomatillo).
5. Prepare 2 of Fresh sprigs of cilantro (coriander).
6. Take 2 small of radishes and 2 of their leaves.
7. Provide 3 of Garlic cloves (buds).
8. Provide 50 grams of Almonds.
9. Get 50 grams of Pumpkin seed.
10. Use 50 grams of Peanuts.
11. You need 50 grams of Sesame.
12. Use 2 of Cloves.
13. Prepare 1 pinch of Salt.
14. You need 1 pinch of Cumin.
15. Prepare 1 pinch of Aniseed.
16. Use 2 of Allspice berries.
17. You need 1/2 cup of Cooking oil.
18. Prepare 1 of Chicken or beef... hell, even pork! (Any of them perfectly cooked - boiled-).
19. Prepare 5 cup of Chicken, beef or pork broth (the water where you boiled the meat of your choice).
20. Provide 2 cup of of the same broth (just in case... if your mole is too dry in the end).
21. Provide 2 of Serrano peppers (optional).

Steps to make Mole verde:

1. Toast one ingredient at a time, separately:.
2. Toast Peanuts.
3. Toast almonds.
4. Toast garlic cloves.
5. Toast sesame.
6. Pumpkin seeds: Just wait until they start "jumping", don't toast them.
7. In that same pan, quickly toast (all of them at once): cloves, allspice, cumin and aniseed.
8. Boil tomatoes and jalapeños.
9. Saute onion.
10. In a blender or food processor, grind the onion and everything you toasted, add some broth until you get a fine and creamy paste.
11. Heat the oil in a casserole of mud (preferably)... add the paste and fry it for five minutes (medium flame), stirring....
12. Toss the tomatoes, jalapeños, squash, cilantro and the radishes along with their leaves and a small amount of broth into your blender or food processor and liquify them.
13. Add this mix to the seasoned paste and cook for fifteen mins. (medium flame), stir every now and then.
14. Add what's left of the broth and keep cooking and stirring until it thickens and you see oil spots on the surface (15-20 mins.).
15. Add the boiled meat and keep cooking for 15 more mins., stir every two minutes....
16. If it's too dry, add more broth....
17. Serve with some rice and mashed beans (refried beans - frijoles refritos) if you want the whole mexican dish.
18. WARNING! Do not have this before going to bed... and, drink soft drinks instead of water.

Dip the tortillas in the Mole Verde, add some chicken or cheese inside and fold; absolutely delicious! Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole poblano for a bright and fresh profile and can be put together in about an hour. Note: Epazote is a Mexican herb that can be found in most Mexican markets. Place the pork in a saucepan with the bay leaf, onion and salt. Toast the sesame seeds in a dry frying pan until golden.

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