Pistachio Green Mole (Mole Verde de Pistache)

Name: Pistachio Green Mole (Mole Verde de Pistache)
Total time: 50 min
Ingredients: 3 to 4 zucchini or any variety of summer squashes, cut into 1-inch pieces; Extra-virgin olive oil, for drizzling; Kosher salt and black pepper; 4 tablespoons grapeseed oil; 1/4 small white onion, roughly chopped; 1 small garlic clove, sliced; 1 poblano chile, sliced; 1 güero chile, banana pepper or New Mexico yellow chile, sliced; 1 cup finely diced tomatillos; 1 cup roasted shelled pistachios; 1 cup fresh cilantro leaves; 2 fresh or dried hoja santa leaves; 1/2 cup baby spinach; 1 cup assorted greens, such as cilantro leaves, amaranth leaves or purslane; 2 cups cooked white rice; Corn tortillas

4.0

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Total: 50 minutes

Servings: 5

Cost: $9.07 /serving

Author : Sara Bonisteel

cilantro pistachio poblano chile

Pistachio Green Mole (Mole Verde de Pistache)

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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