“Tart and acidic from the tomatillo, and rich from pistachio” this pistachio mole makes a robust sauce for pork, chicken, or even turkey.
Serving Suggestion: Serve as a thick pillow underneath pan-seared pork tenderloin medallions sprinkled with extra pistachios, oregano leaves, and cotija cheese as garnish.
- 3 pound fresh tomatillos (husked)
- 2 serrano chilies (stemmed, and halved lenghthwise)
- 1 red onion (peeled, halved, and thinly sliced)
- 4 clove garlic (peeled)
- ¼ cup olive oil
- 1 tablespoon ground cinnamon
- 2 whole cloves
- 2 teaspoon cumin seeds (toasted)
- 3 cup chicken stock
- 1 ½ cup roasted shelled pistachios
- 1 cup cilantro leaves
- salt (as needed)
Preheat the oven to 400°F. Line two baking sheets with parchment or foil.
Wash the tomatillos to remove their sticky residue, pat dry, and slice into wedges. Combine in a large bowl with the chiles, red onion, and garlic, and toss with the olive oil till well coated. Divide the vegetables in as close to a single layer as possible across the prepared baking sheets and roast until nicely browned but not burnt, about 30 minutes. Keep an eye on them and shake, toss, and rotate the sheets several times during cooking.
Transfer the charred vegetables to a large saucepan. Add the spices and stock and bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are very tender, about 10 minutes. Add the pistachios and simmer 10 more minutes.
Carefully transfer the hot mixture to a blender and puree. With the machine running, add the cilantro and continue to puree until smooth. Season with salt if needed. Serve while hot.