Toasted Almond-Poblano Mole Sauce
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Ingredients
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4 large poblano chiles (about 3/4 pound)
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1 small onion, peeled and cut into 1/4-inch slices
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2 tablespoons olive oil
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1/2 cup Mandelin Blanched Slivered Almonds
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1/4 cup pine nuts
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2 teaspoons hot chili powder, or 2 teaspoons chili powder plus 1/8 teaspoon cayenne
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1 teaspoon ground cumin
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1-1/2 cups chicken broth
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1 ounce semisweet chocolate, chopped
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1/3 cup whole fresh cilantro leaves
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1 tablespoon fresh lime juice
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3/4 teaspoon salt
Directions
Preheat broiler.
Cut peppers in half lengthwise, and discard seeds and membranes. Line a large baking sheet with foil; grease foil. Place onion slices and pepper halves, skin sides up, on baking sheet. Broil peppers about 5 minutes or until skins are blackened. Place in a zip-top plastic bag and seal; let stand 15 minutes. Peel and coarsely chop. Broil onion slices about 10 minutes, or until edges are blackened. Cool and chop.
Heat the olive oil in a large saucepan over medium heat. Add the almonds and pine nuts, and cook, stirring constantly, about 4 minutes or until nuts are lightly browned.
Stir in the chili powder and cumin and cook 30 seconds or until spices are fragrant.
Add the broth, onion, and peppers.
Bring to a boil. Reduce heat to medium-low, cover and simmer 15 minutes or until the onion is very tender. Add the chocolate, stirring until melted.
Let mixture cool slightly and transfer to a food processor. Add the cilantro and puree until smooth. Stir in the lime juice and salt.
Recipe Note
Almond Board of California