Mole Verde

Ingredients

• 1/2 cup plus 1 tablespoon olive oil
• 1 large white onion, sliced into 1/8-inch julienne
• 1 large russet potato, peeled and cut to 1/2-inch dice, reserved in water
• 3 sage leaves, whole
• 2 bay leaves
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 quarts water
• 2 Anaheim peppers, stems and seeds removed and rough chopped to 1/2-inch pieces
• 1 large head broccoli, broken into small florets and cores sliced thin
• 1 cup parsley, stems and leaves, rough chopped
• 1 cup sunflower seeds (plain, not salted or roasted)

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