Pistachio Poblano Chile Mole with Tortillas | American Pistachio Growers

Ingredients

• 1 Onion, peeled and rough chop
• 2 Thick Corn Tortilla, cut into ½ inch pieces
• 4 Tomato, remove stems and seeds
• 5 Garlic cloves, minced
• 1 bunch Cilantro, remove stems
• 3 cups Chicken Stock or Broth
• ½ cup Whole Roasted Pistachios, ground
• 3 Roasted Poblano Chile, peeled and seeded
• Salt, to taste
• ¼ cup Crema Fresca or mexican creama
• 1 ounce Cotija Cheese, peeled or grated