Saturday, April 09, 2005

Poblano Chocolate Mole 2

from Emeril

Ingredients needed:

* 1 pound poblano chiles
* 1 large yellow onion, peeled and halved (root end left on)
* 1 tablespoon vegetable oil
* 1/2 cup shelled pistachio nuts
* 1/2 cup pumpkin seeds
* 1/2 cup pine nuts
* 2 teaspoons chili powder
* 1 teaspoon minced garlic
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 4 cups chicken stock or canned low sodium chicken broth
* 1/2 cup coarsely chopped fresh cilantro
* 2 ounces semisweet chocolate, finely chopped
* 1/2 cup heavy cream

To roast the peppers, place them directly on the burners of a gas stove over medium heat and turn them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternatively, the peppers can be roasted under a broiler or over a hot gas or charcoal grill.) Transfer the peppers to a plastic or paper bag, seal the bag, and let cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and coarsely chop the flesh.


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