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Green Tomatillo Mole (Hh)

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      Title: GREEN TOMATILLO MOLE (HH)
 Categories: Sauces, Mexican
      Yield: 6 Servings
 
      3 oz Hulled raw pumpkin seeds OR
      3 oz Pine nuts
      3 c  Chicken stock (no salt)
    3/4 lb Tomatillos, husked & washed
      2    Jalapenos or serranos (2-3)
    1/2    Medium onion, rough chopped
      3    Garlic cloves, rough chopped
      4    Cilantro sprigs (4-5)
    1/4 ts Cumin seeds or ground cumin
    3/4    Inch cinnamon stick OR
    3/4 ts Ground cinnamon
      2    Whole cloves OR pinch ground
      5    Lg Romaine lettuce leaves OR
      5    Leaf lettuce leaves
           Salt to taste
      1 tb Safflower or sunflower oil
 
  Toast the pumpkin seeds in a dry frying pan, shaking pan or stirring
  constantly until they are browned and toasty (for pine nuts) or until
  they have browned and popped (for pumpkin seeds). Remove from the
  heat and transfer to a blender jar if you're using pine nuts or to a
  bowl if you're using pumpkin seeds.  If you're using pine nuts, blend
  with 1 cup of the stock until smooth, then strain through a
  medium-mesh strainer. If you're using pumpkin sees, pulverize in a
  spice mill in batches and sift into a bowl.  Stir in 1 cup of the
  stock and mix well. Set aside.
      Simmer tomatillos in water to cover with the chilies (remove
  stems, seeds and membranes from chilies) and simmer for 10 to 15
  minutes. Drain and place in the blender jar. Add the onion, garlic,
  and cilantro. Grind the spices in a spice mill and add to the blender
  jar. Add the lettuce leaves and salt. Blend until the mixture is
  smooth
       Heat the oil in a heavy-bottomed saucepan or casserole over
  medium heat.  Add the nut or seed mixture and cook, stirring
  constantly, until the mixture thickens, about 5 minutes.  Add the
  tomatillo mixture and cook again, stirring for about 5 to 10 minutes,
  until the mixture is thick. Stir in the remaining 2 cups chicken
  stock, bring to a simmer, cover partially, and simmer for 30 minutes.
  Taste and correct seasonings. If the mixture seems too thick, stir in
  a little more chicken stock. Yield: About 3 cups sauce. Serve with
  grilled or poached chicken breasts as main course. Use as a dip with
  crudites, as a topping for nachos or enchiladas. Add lime or lemon
  juice or vinegar and use as a salad dressing.
   Sauce freezes well. Nutritional information - Per serving: 130
  calories; 4G protein; 6G fat; 15g carbohydrate; 192MG sodium; 0
  cholesterol. (Based on 6 servings).
 
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