HATCH Green Chile Mole
Sauce
2 – 4 oz cans  diced/chopped green chiles (mild/medium/hot)
1 tablespoon -
tamarind paste
½ cup - pistachios
½ cup - pumpkin
seeds
½ cup – pine nuts
1 teaspoon - cumin
1 teaspoon - chile
powder
1 cup – white
vinegar
¼ cup – molasses
1 cup – light olive
oil or canola oil
1 cup – chicken
stock
½ cup – heavy cream
Begin by opening both cans of Diced
Green Chiles and pour in food processor. In a large
sauté pan dry toast all of the dry ingredients for 2 minutes. Pour dry toasted
ingredients into food processor with chiles and blend. Add vinegar, molasses
and slowly drizzle oil in until incorporated.
Pour into a medium
sauce pot over medium/low heat add chicken stock and heavy cream, whisk until
smooth, reduce heat and serve over chicken breast, fish or pork chops.
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