Recipe courtesy of Red Iguana
Pistachio Mole
- Level: Easy
- Yield: 2 gallons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 550
- Total Fat
- 43
- Saturated Fat
- 5
- Carbohydrates
- 32
- Dietary Fiber
- 10
- Sugar
- 12
- Protein
- 16
- Cholesterol
- 0
- Sodium
- 594
- Total: 1 hr 15 min (includes cooling time)
- Active: 40 min
Ingredients
3 pounds pistachios
1 cup vegetable oil
3 pounds poblano chiles, halved and seeded
3 pounds Roma tomatoes, halved
2 large onions, diced
1/2 cup crushed avocado leaves
1/4 cup chopped garlic
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh epazote
2 tablespoons chopped fresh parsley
1 1/2 tablespoons black peppercorns
1 cup vegetable soup base
1/2 cup white wine
Salt
Directions
- Preheat the oven to 350 degrees F.
- Spread pistachios on a baking sheet and roast for 10 minutes. Let cool, then chop.
- Add oil to a large stockpot and heat.
- Add chiles, tomatoes, onions, avocado leaves, garlic, cilantro, epazote, parsley and peppercorns and saute, stirring occasionally, until tender. Add vegetable base, white wine and 1 1/2 gallons water and bring to a rolling boil. Add pistachios. Continue boiling for 10 minutes. Remove from heat.
- Place cooked mixture in a blender and emulsify until well blended. Return blended mixture to pot and return to a boil for 2 minutes. Add salt to taste.