Emeril's Mole Sauce

1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream

Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on
a baking 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
food processor, 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 sauce into a saucepan. Whisk in the chicken stock and cream. Bring the
sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from
the heat and keep warm.

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