Blend until smooth	Mole Verde

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Mole Verde

Source: Casa Gallardo Restaurants Recipe Binder, 1993

Yield: 2 gallons

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Ingredients

• 1 gal, 16 oz water

• 1/2 #10-can tomatillo, crushed

• 1 1/2 lb yellow onions, chopped 1/2-in

• 1 1/2 lb green bell peppers, chopped 1/2-in

• 4 oz chicken base

• 1/2 oz garlic, granulated

• 1/8 oz white pepper, ground

• 1/16 oz Mexican oregano, whole, dry

• 2 oz table salt

• 2 1/4 oz cilantro, coarsely chopped

• 1 1/4 oz parsley, coarsely chopped

• 3 oz green onion, coarsely chopped

• 12 oz margarine

• 12 oz all purpose flour

• 12 oz Jalapeno Sour Cream Sauce (see below)

• 8 oz canned red peppers, dice, rinsed and drained

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Preparation

Place 1 gallon,8 ounces of water in a sauce pot. Add tomatillo, onions, bell peppers, chicken base, garlic, pepper, oregano and salt, and bring to a boil (approximately 10-15 minutes).

Combine 8 ounces of water, cilantro, parsley and green onion, and blend until smooth. Add blended mixture to sauce pot.

Melt margarine in separate pan. Stir flour into the margarine, stirring constantly to ensure the flour is dissolved and no lumps are present. Add this roux to the simmering sauce, stirring vigorously with a wire whip. Reduce the flame to medium-low heat.

Add the jalapeno sour cream sauce and red peppers, and continue to simmer 10-15 minutes. Remove from heat.

Pour into storage container and cool. Refrigerate until ready to use.

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Jalapeno Sour Cream Sauce

• 3 oz jalapeno wheels, drained

• 1 gal water

• 4 oz chicken base

• 1 1/2 oz table salt

• 1/4 oz white pepper, ground

• 1/4 oz garlic, granulated

• 2 oz lime juice, fresh

• 1 gal sour cream

• 16 oz salad oil

• 4 cups all purpose flour

• 1 lb jack cheese, shredded

Blend the jalapenos with a small amount of the water to a fine puree. Combine with remaining water, chicken base, salt, pepper, garlic, lime juice and sour cream in a stock pot and bring to a boil (10-12 minutes).

Combine salad oil and flour in a mixing bowl and mix thoroughly. Add roux slowly to stock pot after sauce comes to a boil. Simmer for approximately 5 minutes more. Remove from flame and stir in cheese.

Pour into storage container and cool. Refrigerate until ready to use.

Yield: 2 1/4 gallons