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Pollo Con Mole Verde

Pollo Con Mole Verde recipe image
This classic Mexican dish features tender chicken poached in aromatic stock, then smothered in a bright, complex green mole. The sauce is a vibrant blend of roasted tomatillos, toasted pumpkin seeds, fresh cilantro, and jalapeños, offering a perfect balance of tangy, earthy, and mildly spicy flavors. The slow simmering process allows the chicken to absorb the rich, herbaceous notes of the sauce, resulting in a deeply flavorful main course. Ideal for weekend family dinners or entertaining, this recipe brings the comforting essence of home-style Mexican cooking to your table. Serve it warm over rice or with warm tortillas for a satisfying, hearty meal that highlights fresh ingredients and traditional techniques.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 2445.0
Description
This classic Mexican dish features tender chicken poached in aromatic stock, then smothered in a bright, complex green mole. The sauce is a vibrant blend of roasted tomatillos, toasted pumpkin seeds, fresh cilantro, and jalapeños, offering a perfect balance of tangy, earthy, and mildly spicy flavors. The slow simmering process allows the chicken to absorb the rich, herbaceous notes of the sauce, resulting in a deeply flavorful main course. Ideal for weekend family dinners or entertaining, this recipe brings the comforting essence of home-style Mexican cooking to your table. Serve it warm over rice or with warm tortillas for a satisfying, hearty meal that highlights fresh ingredients and traditional techniques.
Ingredients
  • 4 pound Chicken, roasting
  • 4 cup Chicken stock; hot
  • 3/4 cup Pumpkin seeds
  • 8 Peppercorns
  • 1/8 teaspoon Cumin seeds
  • 2 Tomatillos
  • 2 Jalape#os; roast/peel/seed
  • 4 Scallion, w/tops
  • 2 Garlic Clove; mashed
  • 2 tablespoon Chicken fat or lard
  • 1 bn Mustard greens
  • 2 lg Romaine lettuce leaves
  • 4 Cilantro, fresh; sprig
Directions
  1. 1
    Place the whole chicken in a large casserole dish or pot and cover with chicken stock.
  2. 2
    Bring the stock to a simmer, then cover the pot.
  3. 3
    Poach the chicken over very low heat, or in a 275°F (135°C) oven, for 1 hour.
  4. 4
    Remove the chicken from the stock and set aside to cool enough to handle.
  5. 5
    While the chicken cooks, toast pumpkin seeds, peppercorns, and cumin seeds in a hot ungreased skillet for about 5 minutes, stirring constantly to prevent scorching.
  6. 6
    Transfer the toasted spice mixture to a blender and grind until fine.
  7. 7
    Remove outer husks from tomatillos and place them in a saucepan with cold water to cover.
  8. 8
    Bring the water to a simmer and cook for 10 minutes.
  9. 9
    Drain the tomatillos, reserving 1/2 cup of the cooking liquid.
  10. 10
    Add the tomatillos and reserved liquid to the blender with the ground spices.
  11. 11
    Blend until a smooth, thick puree forms.
  12. 12
    Roughly chop scallions, roasted jalapeños, garlic, chicken fat, mustard greens, lettuce, and cilantro.
  13. 13
    Add the chopped ingredients to the blender and blend until smooth, adding more chicken stock if needed to thin the sauce.
  14. 14
    Pour the mole sauce into a skillet and simmer for 10 minutes to reduce slightly.
  15. 15
    Carve the chicken into 4 or more pieces.
  16. 16
    Add the chicken pieces to the sauce, ensuring they are well coated.
  17. 17
    Reheat gently until heated through, taking care not to boil the sauce.
  18. 18
    Serve hot or at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2445.0kcal
% Daily Value *
Total Fat 113.1g174%
Saturated Fat 28.3g142%
Cholesterol 624.3mg209%
Sodium 643.0mg27%
Total Carbohydrate 135.5g46%
Dietary Fiber 54.2g217%
Sugars 6.6g
Protein 232.3g465%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For deeper flavor, let the chicken sit overnight in the sauce before reheating. This allows the seasoning to permeate the meat and mellow the heat of the chilies.

If you prefer a milder sauce, remove the seeds and membranes from the jalapeños before roasting.

The sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Traditional mole verde often includes epazote or hoja santa; if available, add a few leaves to the blender for authentic aroma.

Keywords: chicken, mole verde, mexican, tomatillos, pumpkin seeds, cilantro, jalapeno, poached chicken, green sauce, dinner, spicy, herbaceous, traditional, comfort food, roasting, blending, simmering, family style
Read it online: https://www.chefs-mate.com/recipe/pollo-con-mole-verde/