Chicken in Green Mole Sauce
A magnificent and rich Mexican sauce made from pumpkin seeds, green tomatillos, and fresh aromatic herbs, coating tender chicken.
60 min
Medium
Mexicana
4 servings
The story behind
Green mole, or 'mole verde', has a special place in my heart because it highlights the fresh and earthy side of Mexican cuisine. While dark moles are famous for chocolate and sweet spices, this one gets its nutty depth from toasted pumpkin seeds (pepitas) and its bright green color from fresh herbs. It’s a celebratory dish usually prepared for birthdays or family gatherings. Serving it next to classic white rice is tradition at its best. I highly recommend wrapping the chicken in warm corn tortillas and pairing the meal with a refreshing cucumber-lime water or a crisp amber ale to slice through the richness of the seeds.
Instructions
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1Toast the pumpkin seeds in a dry pan over medium heat until they pop and fragrant, making sure they don't burn, then set aside.
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2Boil the tomatillos and chilies in water for about 8 minutes until soft.
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3In a blender, combine the toasted seeds, boiled tomatillos, chilies, onion, garlic, the fresh green herbs, and two cups of the reserved chicken broth. Blend until completely smooth.
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4Heat the lard or oil in a deep pot, pour in the green sauce, and let it fry over medium heat for 10 minutes, stirring frequently to prevent sticking.
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5Add the pre-cooked chicken pieces to the pot, reduce heat to low, and simmer together for 15 minutes so the chicken absorbs the mole's rich flavor. Garnish with onion rings and toasted sesame seeds right before plating.
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