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Green Mole Sauce

  • Yield: About 1 1/2 cups


  • 1 cup chopped onions
  • 1/2 cup shelled pistachio nuts
  • 1/2 cup shelled pine nuts, roasted until golden
  • 1/2 cup roasted, peeled and chopped green poblano peppers (about 2 peppers)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon dark cane syrup
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup parsley leaves
  • 1/4 cup cilantro leaves


  • In a saucepan combine all ingredients and bring to a slow boil. Reduce heat to simmering and cook 1 hour. Pour sauce into a food processor or blender and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small saucepan and reheat before serving or refrigerate, covered.