- Preheat oven to 450 degrees F. In a large saucepan bring the water to simmering. Place all dried peppers in a roasting pan. Roast 1 to 2 minutes or just until fragrant; cool. Remove and discard stems and seeds.* Add peppers and dates to the simmering water. Remove from heat and let stand 20 minutes, stirring occasionally. Drain, reserving 2 cups of the soaking liquid.
- Meanwhile, in roasting pan combine next five ingredients (through garlic). Drizzle with oil; toss to coat. Roast 18 to 20 minutes or until nuts and seeds are toasted and green onions are light brown, stirring occasionally; cool. Reduce oven temperature to 375 degrees F.
- In a blender combine pepper mixture and reserved 2 cups soaking liquid. Cover and blend until a paste forms. Strain through a medium-mesh sieve into a medium bowl; discard solids. In blender combine tomatillo mixture, 2 cups of the broth, and the tortillas. Cover and blend until smooth. Strain through medium-mesh sieve into roasting pan; discard solids. Stir in pureed peppers, remaining 8 cups broth, salt, oregano, cumin, and coriander.
- Roast 2 hours 20 minutes or until slightly thickened and darkened, stirring occasionally. (Or place mixture in a 6-quart Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 1 1/2 hours, stirring frequently.) Stir in orange juice.
From the Test Kitchen
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
To Make Ahead
Prepare as directed; cool. Transfer mole to freezer containers and freeze up to 6 months. To serve, thaw in refrigerator overnight before reheating.
Nutrition Facts (Oven-Roasted Mole)
- Per serving:
- 85 kcal ,
- 4 g fat
- (0 g sat. fat ,
- 2 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 0 mg chol. ,
- 154 mg sodium ,
- 11 g carb. ,
- 2 g fiber ,
- 4 g sugar ,
- 3 g pro.