Pistachio Poblano Chile Mole with Tortillas

Pistachio Poblano Chile Mole with Tortillas



1 Onion, peeled and rough chop

2 Thick Corn Tortilla, cut into ½ inch pieces

4 Tomato, remove stems and seeds

5 Garlic cloves, minced

1 bunch Cilantro, remove stems

3 cups Chicken Stock or Broth

½ cup Whole Roasted Pistachios, ground

3 Roasted Poblano Chile, peeled and seeded

Salt, to taste

¼ cup Crema Fresca or mexican creama

1 ounce Cotija Cheese, peeled or grated


In a two quart sauce pot, sauté onions and tortilla pieces until they are lightly browned. Add tomato, garlic, and cilantro and sauté until wilted and fragrant. Add stock or broth and ground pistachios and simmer and stir for 20 minutes. Remove from heat and allow to cool long enough to work with. In a blender combine sauce and cleaned poblanos. Puree until smooth and season with salt to taste. Heat and serve in a warm ceramic bowl. Garnish with crema and cotija cheese. Serve with warm thick corn tortillas.

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