Mole Verde

Ingredients

• 1 cup sesame seeds
• 1 cup pumpkin seeds
• 2 tsp cumin seeds
• 1 cinnamon stick
• 1 tsp oregano
• 1/2 cup olive oil
• 3 Poblano peppers, whole
• 6 cloves of garlic
• 1 red onion, halved
• 2 Serrano peppers, whole
• 1 cup chicken stock
• 1 bunch mint
• 1 bunch watercress
• 2 bunches cilantro
• 2 pieces romaine
• 1 bunch fresh culantro leaves
• 1 bunch spinach
• 1 avocado, pitted and removed from skin
• 2 limes
• 2 tsp salt

Instructions

1. 1
   Over a hot grill or griddle pan, blister poblano peppers, onion, and serranos peppers until charred.
2. 2
   Put in blender with oil and pulse until smooth. Pour mixture into bowl and set aside.
3. 3
   In a medium pan, toast sesame seeds and pumpkin seeds until fragrant.
4. 4
   In a medium stock pot, add chicken stock and heat until simmering. Add the toasted seeds into chicken stock for 10 minutes.
5. 5
   Pour chicken stock and seeds into blender and pulse until smooth.
6. 6
   Then add both purees to a large pan. Add oil and sauté for 20 minutes, stirring occasionally.
7. 7
   On grill or grill pan, char the herbs, spinach, and romaine until dark and then place in clean blender.
8. 8
   To the blender, add water and pulse until smooth.
9. 9
   Add sautéed puree mixture to the herb mixture in the blender and pulse for 3 minutes.
10. 10
    Add lime juice and avocado and pulse until smooth.
11. 11
    Add salt to taste.