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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: Advanced
Servings: 6
Calories: 611
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
  • Chicken, roasting
  • Chicken stock, hot
  • Pumpkin seeds
  • Peppercorns
  • Cumin seeds
  • Tomatillos
  • Jalapeños, roasted, peeled, and seeded
  • Scallions, with tops
  • Garlic, mashed
  • Chicken fat or lard
  • Mustard greens
  • Romaine lettuce
  • Cilantro, fresh
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 6 servings

Amount Per Serving
Calories 611kcal
% Daily Value *
Total Fat 28.3g44%
Saturated Fat 7.1g36%
Cholesterol 156mg52%
Sodium 161mg7%
Total Carbohydrate 34g12%
Dietary Fiber 13.6g55%
Sugars 1.7g
Protein 58g116%

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

Read it online: https://www.chefs-mate.com/recipe/pollo-con-mole-verde/