- Level: Intermediate
- Yield: 2 quarts
- Nutritional Information Per Serving
Serving Size: 1 of 32 servings
Calories: 60
Total Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 4 g
Dietary Fiber: 1 g
Sugar: 1 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 67 mg - Total Time: 45 minutes
- Active Time: 45 minutes
Ingredients
- 1/2 cup plus 1 tablespoon olive oil
- 1 large white onion, sliced into thin julienne (about 1/8-inch)
- 1 large russet potato, peeled and diced into 1/2-inch cubes, kept in water until use
- 3 whole sage leaves
- 2 bay leaves
- 2 garlic cloves, finely minced
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 quarts water
- 2 Anaheim peppers, seeded and stemmed, roughly chopped into 1/2-inch pieces
- 1 large head of broccoli, cut into small florets, thinly slice the core
- 1 cup parsley (use both leaves and stems), coarsely chopped
- 1 cup sunflower seeds (plain, unroasted and unsalted)
Instructions
- Prep all your produce firstchop veggies and organize ingredients for smooth sailing. Stay ahead to keep onions from overcooking while handling broccoli.
- Heat 1 tablespoon oil in an 8-quart pot over medium-high. When shimmering, add onion and potato. Stir with a wooden spoon (flat-edged is best for scraping) until onions lightly brown. Add sage, bay leaves, garlic, salt, and pepper. Saut until fragrant, about 12 minutes. Pour in water, scrape up browned bits, boil, then simmer until potatoes are tender, ~5 minutes.
- Prep your blender and fine-mesh strainer over another pot or bowl.
- Once potatoes are tender, stir in Anaheim peppers and broccoli. Cook until stems are fork-tender yet vibrant and al dentekey for that stunning green hue. Turn off heat, quickly mix in parsley and sunflower seeds. Blend in batches: start low speed (hot liquids!), gradually increase, adding reserved 1/2 cup oil per batch. Blend ~1 minute to silky smoothness, like creamy potato soup. Adjust liquid for ideal thickness.
- Strain each batch through the mesh with a ladle. Whisk all together for perfect uniformity.
- Serve your vibrant mole verde immediatelyor cool, store airtight in fridge/freezer for later feasts. Dive in and let the fresh, earthy flavors ignite your kitchen adventure!
Pro Tip: For hot blender batches, cool 5 minutes, fill jar halfway, lid loose under a towel. Pulse to creamy perfection without splatters.
Recipe adapted from chef Ryan Sylvester, Taco Party, Grand Junction, Colorado.
