How To Make Green Mole Pipian

As noted, the pipian is great with roasted vegetables (such as yam, potato, chayote, onion, and squash), pork carnitas, or roasted chicken or turkey.Fry the sesame seeds and spices. Heat a heavy skillet over medium-low heat. Add the sesame seeds and toast, stirring, until golden. Pour onto a plate to cool completely, then grind into a smooth paste in a spice grinder, which may take several minutes. Scrape into a small bowl.Add the cloves, peppercorns, coriander seeds, and cumin seeds to the skillet and toast over medium-low heat, stirring, for 1 minute, being careful not to burn them. Place in the spice grinder and grind to a fine texture, which may take sev­eral minutes, scraping down the sides often. Add to the bowl with the sesame seeds.Place the raw pepitas in the spice grinder and grind to a very fine texture or paste, which may take several minutes, scraping down the sides often. Add to the sesame seeds. Roast the chiles and greens. Roast the poblano chiles, either directly on a gas burner or under a hot broiler, until the skin is charred and blackened. Let cool, rub off the skin with a paper towel, and remove the seeds and stem. Tear into small pieces and place in a blender along with the chicken stock. Cut the tomatillos into quarters and add to the blender along with the garlic and serranos. Puree completely.Place the shredded greens and herbs in a food processor (in batches, if necessary) and run the machine until the greens are well broken down. Add the chopped greens to the blender and run until the mixture is very smooth and bright green. Fry the mole. Heat the lard in a deep, heavy 4-quart pot or Dutch oven over medium-low heat. Add the sesame-seed mixture and cook slowly, stirring constantly, until fragrant and golden brown, being very careful not to burn the paste.Add the contents of the blender all at once. It will splatter, so use a splatter screen. Cook for 5 minutes, stirring constantly. Turn off the heat and stir in the chicken stock and the salt. The flavor will change as the mole cools and thickens, so taste and adjust the seasoning as desired after 30 minutes. Note: For a smoother texture, the sauce can be reblended when cooled. Taste and adjust the seasoning as desired afterward.More Mexican recipes on Food Republic: The 7 Moles Of Oaxaca12 Light And Summery Mexican RecipesShrimp Ceviche Tostada Recipe