MOLE VERDE

by Daniela Mayo

As I slowly discover more about my culture, I have decided to recreate my aunt’s Mole Verde recipe. This dish has a light green and mildly spicy sauce that can be enjoyed anytime.

Serves: 4-5 Estimated Cook Time: 1 hour

Ingredients

1 lb boneless, skinless chicken breasts

1 lb bone-in, skin-on chicken thighs

3 garlic cloves salt, to taste

½ white onion

10 tomatillos, husks removed

7 jalapeños, stems removed

1 chili poblano, stem removed

½ cup sesame seeds

1 cinnamon stick

½ cup pumpkin seeds

1 Hoja Santa leaf

2 tablespoons canola oil

Directions

1. Put the chicken, garlic, white onion, and salt in a medium saucepan and cover with cold water. Bring to a boil over medium high heat. Reduce the heat to low, cover and simmer until the chicken is tender and cooked through, about 25 minutes. Drain the chicken, reserving the broth, and discarding the garlic and onion. Set the chicken aside to cool.

2. In a separate pot, place the tomatillos, jalapeños and chile poblano, covering with cold water and bringing to a boil over medium high heat. Reduce the heat to medium and simmer the tomatillos and chiles until tender, about 10 minutes. Drain and set aside.

3. Meanwhile, toast the sesame seeds and cinnamon stick in a small dry skillet over medium heat until the seeds are golden in color and fragrant, stirring constantly, about 4-5 minutes. Transfer the seeds to a blender.

4. Using the same skillet, toast the pumpkin seeds until puffed and golden in color. This should take 4 to 5 minutes and, like the sesame seeds, stir constantly to prevent burning.

5. Put the toasted seeds and cinnamon stick in a blender. Add just enough water so they will puree and whirl to a somewhat foamy texture. Transfer to a bowl.

6. In the blender add the tomatillos, jalapeños and the chile poblano and blend until it looks smooth. Add the hoja santa leaf and blend for about a minute.

7. In a large pot, heat the oil over medium-high heat. Add the blended seeds, the tomatillo mixture, and the reserved chicken broth and bring just to a simmer.

8. Shred the chicken breasts then add them into the Mole Verde sauce.

9. Simmer the Mole Verde until the chicken is heated through and the flavors have blended. Taste and add salt if needed.

10. Plate the Mole Verde in a bowl and enjoy with rice or tortillas.