How To Make Green Mole Pipian

• 3/4 cup raw sesame seeds
• 5 whole cloves
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon coriander seeds or 4 allspice berries
• 1 teaspoon cumin seeds
• 1/2 cup raw pepitas
• 2 large poblano chiles
• 1 cup light chicken stock
• 5 medium tomatillos, husked, washed and dried
• 3 large cloves garlic
• 4 to 6 serrano chiles or 2 to 3 jalapeno chiles, stemmed and chopped (leave the seeds in for a spicier mole)
• 1 bunch kale, stemmed and finely shredded
• 1 bunch spinach, stemmed and finely shredded
• 1/2 bunch flat-leaf parsley, stemmed and roughly chopped
• 1/2 bunch fresh epazote (about 12 sprigs), stemmed and shredded
• 1/3 cup fresh lard or vegetable oil
• 2 cups light chicken stock
• 1 tablespoon salt

1. Heat a heavy skillet over medium-low heat.
2. Add the sesame seeds and toast, stirring, until golden.
3. Pour onto a plate to cool completely, then grind into a smooth paste in a spice grinder, which may take several minutes.
4. Scrape into a small bowl.
5. Add the cloves, peppercorns, coriander seeds, and cumin seeds to the skillet and toast over medium-low heat, stirring, for 1 minute, being careful not to burn them.
6. Place in the spice grinder and grind to a fine texture, which may take several minutes, scraping down the sides often.
7. Add to the bowl with the sesame seeds.
8. Place the raw pepitas in the spice grinder and grind to a very fine texture or paste, which may take several minutes, scraping down the sides often.
9. Add to the sesame seeds.

sesame seeds, cloves, whole black peppercorns, coriander seeds, cumin seeds, pepitas, poblano chiles, light chicken stock, garlic, serrano chiles, kale, spinach, flatleaf parsley, fresh epazote, fresh lard, light chicken, salt

Taken from www.foodrepublic.com/recipes/how-to-make-green-mole-pipian/ (may not work)