Pistachio Green Mole (Mole Verde de Pistache)

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(224)

cooking.nytimes.com
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Total: 50 minutes

Servings: 5

Cost: $9.07 /serving

Pistachio Green Mole (Mole Verde de Pistache)

Ingredients

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Instructions

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Step 1

Heat the oven to 350 degrees. Place the squash on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until lightly brown, about 15 to 25 minutes.

Step 2

Meanwhile, make the mole: In a pot, heat the grapeseed oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the chiles and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatillos and cook, stirring occasionally, until soft, 5 to 8 minutes.

Step 3

Add 2/3 cup water and the pistachios and simmer for 5 minutes. Remove from the heat and transfer to a blender along with the cilantro, hoja santa and spinach. Blend until smooth, about 3 minutes. Season with salt to taste.

Step 4

Serve the mole warm, with the roasted zucchini. Top with greens and serve rice and tortillas alongside.

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