Emeril's Mole Sauce

Emeril's Mole Sauce

1/2 cup shelled pumpkin seeds1/4 cup shelled pistachio nuts1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered1 teaspoon chili powder
1 teaspoon ground cumin1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil1/2 cup chicken stock
1/2 cup heavy cream
Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on abaking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15
minutes. Remove from the oven and peel, seed and chop the peppers. In a foodprocessor, combine the nuts, peppers, onions, chili powder, cumin, salt,tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. Turn the sauceinto a saucepan. Whisk in the chicken stock and cream. Bring the sauce up toa boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat andkeep warm.