Green Chile Mole

Since it was the beginning of "Hatch Mania" in North Texas I decided to do my part and come up with a meal that used a bunch of Hatch Chiles.  If you don't already know, Hatch chiles and Anaheim chiles are basically the same animal just from different regions. There are subtle differences in flavor, heat, etc. I call the Hatch version an Anaheim with better marketing. 

While not a mole in the traditional sense, I can't really call this just a sauce or a salsa.  It's thick, hearty, smokey, spicy and earthy....just like a mole. So I am calling it a mole.

Ingredients

2 lbs Hatch Green Chiles (mild variety), roasted, skinned, stemmed and seeded
1 lb Tomatillos, shucked, rinsed
1 Whole White Onion, roughly chopped
4 Large cloves of garlic, peeled, smashed
4 Jalapenos - 2 stemmed and seeded, 2 whole with stems removed
1 bunch of Cilanto, long stems removed
2 tablespoons Olive Oil
1 tablespoons Chile Powder (ancho preferred)
2 teaspoons Mexican oregano
4 Corn Toritillas
4 cups Chicken Stock or Water
2 tsp Kosher Salt
2 tsp Black Pepper 

Method

Roast the tomatillos, onion and jalapenos under a broiler until they are soft and starting to char.

Put cilantro, chiles, tomatillos, onion, garlic, jalapenos and oil to the food processes. Pulse to
break it up. 

Add in then chicken stock/water about a cup at a time.  Blend until starts to smooth out. It will
still be pretty chunky at this point though.  Add in all the seasoning and pulse a few times to
blend. 

Tear the tortillas into small pieces.  While the food processor is running add them slowly
through the feeder tube so that they are incorporated into the sauce.

Process for 1 minute.

Transfer to a large sauce pan or small stock pot. Bring to a boil, stirring often.

Reduce heat and simmer uncovered for 2 hours.

Let the sauce cool. (Overnight is best)  It should still be fairly chunky.

Pour half of the cooled sauce back in to the food processor.  Blend for 1 minute or until the
sauce is smooth.

Pour out into a bowl or storage dish.  Repeat with the other half of the sauce.

Store in the refrigerator until ready to use or up to a week.