Mole Verde, Green Mole
		YIELD: 1 Quart Sauce
Amount	Measure	Ingredients
6	ea	Green Anaheim Chiles
6	ea	Poblano Chiles
2	ea	Jalapeno Chiles
6	ea	Tomatillos
1/4	Cup	Fresh Cilantro
2	Cloves	Garlic
1/2	ea	White Onion
6- 7	Cups	Chicken Stock
1	Tbsp.	Fresh Oregano
	to taste	Salt
Preparation Toast Chiles over open flame to char. Remove skin, seeds and stem and discard. Place Tomatillos on comal (flat grill) and slightly char along with garlic, let cool and peel. With some of the stock, puree the chiles along with Tomatillos, onion and garlic. Place Mole in a heavy sauce pan and bring to a boil, and reduce adding stock as needed.