Mole Verde

• 8 whole cloves, or 1/4 teaspoon ground cloves
• 1 teaspoon cumin seeds
• 3 jalapeNo chiles
• 6 large tomatillos, husks removed
• 1 small onion, cut into chunks
• 5 garlic cloves
• 2 fresh thyme sprigs
• 2 fresh marjoram sprigs
• 6 cups chicken or pork stock
• 1 cup (8 ounces) fresh masa, or 6 tablespoons masa harina mixed to a smooth paste with 1 cup water
• 1 medium-size bunch flat-leaf parsley
• Eight 6-inch sprigs of fresh epazote or 1/4 cup crumbled dried epazote
• 3 large or 5 medium fresh hoja santa leaves, or 5 dried leaves

1. In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together.
2. In a blender combine the ground spices with the chiles, tomatillos, onion, garlic, thyme, marjoram, and 1/2 cup of the stock.
3. Blend on high until smooth, about 2 minutes.
4. 2.
5. Put the remaining stock in a large saucepan and bring to a boil; adjust the heat to maintain a gentle simmer.
6. Add the pureed mixture to the hot stock and cook for 3 minutes.
7. Thin the masa by mixing it with 1 cup water.
8. Whisk the thinned masa into the sauce and bring to a simmer, whisking constantly.
9. Cook uncovered over low heat for 10 minutes, whisking occasionally.
10. If lumps form, strain the sauce through a medium-mesh sieve, pushing with a spoon to force the lumpy bits through.
11. The sauce should thicken to the consistency of whipping cream; if necessary, raise the heat slightly to reduce and thicken it.
12. Put the parsley, epazote and hoja santa in a blender or food processor; if using a blender, add a few tablespoons of water to facilitate blending.
13. Process until smooth.
14. Add the puree to the sauce and bring back to a simmer.
15. Cook for 4 to 5 minutes.
16. Serve immediately.

ground cloves, cumin seeds, chiles, onion, garlic, thyme, marjoram sprigs, chicken, fresh masa, flatleaf parsley, fresh epazote, santa

Taken from www.foodandwine.com/recipes/mole-verde (may not work)