Recipe: Green Tomatillo Mole

I found this recipe @ the Soar Berkeley site. It was under Mexican foods, but it is the only one I found that contains lettuce, and tomatillos instead of tomatoes.


* Exported from MasterCook *

GREEN TOMATILLO MOLE ()

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 oz Hulled raw pumpkin seeds OR
3 c Chicken stock (no salt)
2 ea Jalapenos or serranos (2-3)
3 ea Garlic cloves, rough chopped
1/4 ts Cumin seeds or ground cumin
3/4 ts Ground cinnamon
5 ea Lg Romaine lettuce leaves OR
1 x Salt to taste
3 oz Pine nuts
3/4 lb Tomatillos, husked & washed
1/2 ea Medium onion, rough chopped
4 ea Cilantro sprigs (4-5)
3/4 ea Inch cinnamon stick OR
2 ea Whole cloves OR pinch ground
5 ea Leaf lettuce leaves
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.