Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

Ingredients for Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

• 140g peeled pumpkin seeds

• 1 cucchiaino di semi di cumino

• 1/2 cucchiaini di origano secco

• 1 tablespoon vegetable or olive oil

• 1 onion, cut into wedges

• 5 tomatillos, husked and halved

• 5 garlic cloves, halved

• 2 jalapeño peppers, sliced

• 475ml chicken broth

• 1 packed cup coarsely chopped, fresh coriander

• 1 cup coarsely chopped fresh parsley

• 1/2 cup fresh epazote (optional)

• 1 cucchiaino di sale

In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.

In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, coriander, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavours are well combined, about 15 minutes, stirring occasionally.

Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.

Avvertenza

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