PISTACHIO MOLE

Pistachio Mole image

Provided by Food Network

Time 1h15m

Yield 2 gallons

Number Of Ingredients 14

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

Steps:

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.