Green mole is a variant of mole originating from Oaxaca and Puebla that uses green tomatillos instead of chocolate and dried chiles in black mole. Each family keeps its secret recipe handed down for generations with exact proportions of herbs. It is a party dish at weddings, baptisms and Mexican celebrations.
Mexican
Chicken in Green Mole
Pollo en mole verde mexicano con tomatillos, pepitas y epazote.
- Mexico
- MAIN COURSES
- High protein
- High fiber
- medium-high
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 440 kcal
- Protein 36 g
- Fiber 4 g
- Carbohydrates 14 g
- Fat 28 g
- Sodium 560 mg
Story behind the dish
Preparation
Chicken in Mole Verde is a preparation from Mexico with high difficulty. Reserve about 80 minutes in total (30 for mise en place and preparation, 50 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 1.5 kg chopped chicken.
- Have ready: 200 g of tomatillos.
- Have ready: 100 g of pumpkin seeds.
- Have ready: 50 g of pumpkin seeds.
- Have ready: 2 roasted poblano chiles.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cook chicken in salted water until tender
Cook the chicken in salted water until tender, reserving broth. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Roasting tomatillos
Roast tomatillos, chiles, garlic and onion on a comal until golden brown.
-
Toast pumpkin seeds and seeds in a dry skillet until crispy
Toast pumpkin seeds and seeds in a dry skillet until crispy.
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Grind all the ingredients with cilantro and epazote until sauce…
Grind all the ingredients with cilantro and epazote until smooth.
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Fry the sauce in little oil for 10 minutes, stirring constantly.
Fry the sauce in little oil for 10 minutes, stirring constantly.
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Add chicken broth until thick sauce texture and cook for 15 minutes.
Add chicken broth until thick sauce texture and cook for 15 minutes. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Dip the chicken in the green mole and serve with tortillas and rice
Dip the chicken in the green mole and serve with tortillas and rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
- Mild version by reducing chilies and hot spices by half.
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