PISTACHIO GREEN MOLE (MOLE VERDE DE PISTACHE)

Pistachio Green Mole (Mole Verde de Pistache) image

Provided by Sara Bonisteel

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

3 to 4 zucchini or any variety of summer squashes, cut into 1-inch pieces
Extra-virgin olive oil, for drizzling
Kosher salt and black pepper
4 tablespoons grapeseed oil
1/4 small white onion, roughly chopped
1 small garlic clove, sliced
1 poblano chile, sliced
1 güero chile, banana pepper or New Mexico yellow chile, sliced
1 cup finely diced tomatillos
1 cup roasted shelled pistachios
1 cup fresh cilantro leaves
2 fresh or dried hoja santa leaves
1/2 cup baby spinach
1 cup assorted greens, such as cilantro leaves, amaranth leaves or purslane
2 cups cooked white rice
Corn tortillas

Steps:

Heat the oven to 350 degrees. Place the squash on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until lightly brown, about 15 to 25 minutes.
Meanwhile, make the mole: In a pot, heat the grapeseed oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the chiles and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatillos and cook, stirring occasionally, until soft, 5 to 8 minutes.
Add 2/3 cup water and the pistachios and simmer for 5 minutes. Remove from the heat and transfer to a blender along with the cilantro, hoja santa and spinach. Blend until smooth, about 3 minutes. Season with salt to taste.
Serve the mole warm, with the roasted zucchini. Top with greens and serve rice and tortillas alongside.