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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning. | 2. Set them aside to cool. | 3. Grind them in an electric grinder or blender to a fine powder. | 4. Put 1 1/2 cups of the broth in a blender, gradually adding the tomatillos, sorrel, hoja santa, chopped epazote, and chiles, blending as smooth as possible. | 5. Heat the lard in a flameproof casserole in which you are going to serve the mole; fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking for about 25 minutes. | 6. Add the rest of the epazote. | 7. Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients. | 8. Continue cooking over low heat, stirring constantly for 10 more minutes. | 9. Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth. | 10. Add any remaining broth and salt, to taste. | 11. If the sauce is too thick, add a little water to dilute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin seed	6	ounces	unhulled raw	151.3	0.0	32.98	1.19
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
tomatillo	6	ounces	rinsed chopped	54.431000000000004	9.9337	1.6329	1.735
sorrel	6		rinsed chopped	-	-	-	-
hoja santa	4	leaves	chopped	-	-	-	-
epazote	8			-	-	-	-
serrano chilies	4		chopped	-	-	-	-
pork vegetable oil		cup	fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.