Emeril's Mole Sauce

This arrived in an email from Cousin Donna just minutes ago. The email contains an attachment that says it's from E-Cookbooks.net and it is the "Insider's Recipes Master Edition". Recipezaar won't allow 1c+1T olive oil on the same line, so it appears twice. I haven't made this, so time and yield are estimates.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 2 1/2 cups

Ingredients

• 1⁄2 cup  shelled  pumpkin seeds
• 1⁄4 cup  shelled pistachio nut
• 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 corn syrup
• 1  teaspoon distilled white vinegar
• 1  cup olive oil
• 1  tablespoon olive oil
• 1⁄2 cup  chicken stock
• 1⁄2 cup heavy cream

Directions

1. Preheat oven to 400°F Place the nuts, peppers and onions on a baking sheet.
2. Drizzle with 1T olive oil. Roast for 10-15 minutes.
3. Remove from the oven and peel, seed and chop the peppers.
4. In a food processor combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1T dark cane syrup, vinegar and olive oil.
5. Puree until creamy, stopping once to scrape the sides of the bowl.
6. Turn the sauce into a saucepan.
7. Whisk in the chicken stock and cream.
8. Bring the sauce up to a boil and reduce to a simmer.
9. Cook for two minutes. Remove from heat and keep warm.