8 whole cloves, or 1/4 teaspoon ground cloves
1 teaspoon cumin seeds
3 jalapeÑo 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.
Directions
In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together. In a blender combine the ground spices with the chiles, tomatillos, onion, garlic, thyme, marjoram, and 1/2 cup of the stock. Blend on high until smooth, about 2 minutes. 2. Put the remaining stock in a large saucepan and bring to a boil; adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook for 3 minutes.
Thin the masa by mixing it with 1 cup water. Whisk the thinned masa into the sauce and bring to a simmer, whisking constantly. Cook uncovered over low heat for 10 minutes, whisking occasionally. If lumps form, strain the sauce through a medium-mesh sieve, pushing with a spoon to force the lumpy bits through. The sauce should thicken to the consistency of whipping cream; if necessary, raise the heat slightly to reduce and thicken it.
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. Process until smooth. Add the puree to the sauce and bring back to a simmer. Cook for 4 to 5 minutes. Serve immediately.
Zarela Martinez
Zarela Martinez learned to cook when she was young. Her mother taught her to cook in El Paso Texas. In 1983 she moved to New York where she became a famous chef at Cafe Marimba. Years later she opened her own restauranr. After that, she wrote two books "Food of my life" and "Life of Oaxaca".
Mole Verde by Zarela Martinez.