Pistachio Mole

• 1/4 cup extra-virgin olive oil
• 1 red onion, thinly sliced
• 3 pounds tomatillos
• 2 serrano chiles, stemmed
• 4 garlic cloves
• 1 tablespoon ground cinnamon
• 2 teaspoons whole cumin seeds, toasted
• 2 whole cloves
• 3 cups chicken stock (preferably homemade)
• 11/2 cups shelled unsalted pistachios, roasted
• 1 packed cup cilantro leaves
• Salt, to taste
• Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17841/How_to_Make_Pistachio_Mole.htm#ixzz3CwptNm8X

1. 1. In a large mixing bowl, combine the olive oil, red onion, tomatillos, chiles and garlic and toss, making sure everything is evenly coated with oil. Transfer to an aluminum-lined sheet tray and place on the middle rack under a broiler, gently stirring occasionally, until all the vegetables are deeply charred but not burnt, 25 to 30 minutes.
2. 2. Remove the sheet tray from the oven and transfer the vegetables to a medium saucepan placed over medium-high heat. Add the cinnamon, cumin, cloves and stock. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the pistachios and cilantro and cook for an additional 10 minutes.
3. 3. Working in batches, puree the mixture in a blender on high speed until smooth. Season with salt; cool, then refrigerate or freeze until needed. Serve with grilled whole fish or braised chicken legs.

ubc, red onion, tomatillos, serrano chiles, garlic, ground cinnamon, cumin seeds, cloves, chicken stock, pistachios, cilantro, salt

Taken from www.epicurious.com/recipes/member/views/pistachio-mole-52902901 (may not work)