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Pistachio Mole

Editorial Staff
  • 70 minutes
  • Serves 1

INGREDIENTS

1

packed cup Cilantro, leaves

4

Garlic cloves

1

Red onion

2

Serrano chiles

3

lbs Tomatillos

3 cups

Chicken stock

1 tbsp

Cinnamon, ground

2

Cloves, whole

1

Salt

1/4 cup

Olive oil, extra-virgin

2 tsp

Cumin seeds, whole toasted

1 1/2 cups

Pistachios, unsalted roasted