Green Mole Sauce

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onions
1/2 cup	118ml	Shelled pistachio nuts
1/2 cup	118ml	Shelled pine nuts - roasted until golden
1/2 cup	73g / 2.6oz	Roasted, peeled, chopped green poblanos - (abt 2 peppers)
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Dark cane syrup
1 cup	237ml	Chicken stock
1/2 cup	118ml	Heavy cream
1/4 cup	10g / 0.4oz	Parsley leaves
1/4 cup	4g / 0.1oz	Cilantro leaves

Recipe Instructions

In a saucepan combine all ingredients and bring to a slow boil. Reduce heat to simmering and cook 1 hour. Pour sauce into a food processor or blender and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small saucepan and reheat before serving or refrigerate, covered.

This recipe yields 1 1/2 cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-024 broadcast 01-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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