Mexican Chicken in Green Sauce (Pollo en Mole Verde)

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Mexican Chicken in Green Sauce (Pollo en Mole Verde)
Mexican Chicken in Green Sauce (Pollo en Mole Verde)
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Cuisine Mexican
Difficulty Even I can do it!
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cuisine Mexican
Difficulty Even I can do it!
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Mexican Chicken in Green Sauce (Pollo en Mole Verde)
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Combine the chicken pieces and stock in a pot and bring to a boil over high heat.
  2. Reduce the heat and simmer covered for 45 minutes.
  3. Drain the chicken and keep it warm, reserving the stock.
  4. Using a fork, hold the poblano chiles over a gas flame or electric burner until the skin is blistered and blackened in places.
  5. Place in a paper bag and allow to rest for 20 minutes.
  6. Peel the peppers, slit them lengthwise, and remove the seeds and veins.
  7. Working in small batches, pulverize the pumpkin seeds in an electric blender or food processor.
  8. Combine the poblano chiles, ground pumpkin seeds, walnuts, almonds, onion, garlic, tomatillos, coriander, salt, and pepper in a bowl and mix to combine.
  9. Working in batches, puree the mixture in an electric blender or food processor, adding enough of the reserved chicken stock to make a thick paste.
  10. Heat the oil in a large skillet over high heat and add the sauce.
  11. Cook, stirring constantly, for 3 to 4 minutes.
  12. Thin to the consistency of heavy cream with the chicken stock if necessary.
  13. Reduce the heat to very low, transfer the chicken to the skillet, and simmer covered until the chicken is very tender, 15 to 20 minutes.
Recipe Notes

This green version is just one example of the many moles of Mexican cuisine.

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Post Author: Jake Taylor

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