Mole Verde de Pollo is chicken braised in a delicious green Mexican-style sauce. The ingredients that go into a mole sauce will vary from region to region and from one cook to another. For today’s recipe, I adapted some of the ingredients from the original recipe I learned while I was in Mexico in 2011. I simplified it and added baby spinach to give it a deep green color. It is actually quite common in some regions of Michoacan, Mexico to use the spinach in there green mole recipes. And if you are not a spinach lover, no worries! The sauce does not taste like spinach. You get more of the chile serrano and cilantro flavors with a hint of the pepitas and tartness of the tomatillos. I have some friends who refuse to eat any foods that are green in color. Could you believe that? I say, “More for me!” Lol! I say this over and over. This recipe will taste better on the third day. It’s just one of those recipes. Plan ahead, prepare it ahead and have a big family and friends dinner. Enjoy your company because the main part of your meal will already be done. #foodieforlife #mexicanfood
Mole Verde de Pollo
Yields 6 Servings
1/2 cup toasted pepitas, plus more for garnish
2 tablespoons toasted sesame seeds
1 medium sweet onion, roughly chopped
4-5 cloves garlic, sliced
1/4 cup masa harina
1 teaspoon Knorr chicken bouillon
1 cup water or low sodium chicken broth
*3 tablespoons of olive oil
6 large tomatillos, quartered
3 -4 serrano peppers, chopped
2 packed cups baby spinach
1/2 cup packed cilantro
2 teaspoons Knorr chicken bouillon
1 cup water or low sodium chicken broth
2-3 more cups low sodium chicken broth
2 pounds of previously cooked chicken. I had 4 leg quarters that were previously grilled and I cut them in half to make 8 pieces.
- 1 teaspoon Mexican oregano, crushed
- 1 teaspoon dried epazote, optional
- Directions1. Step 1: To the blender, add the toasted pepitas, sesame seeds, onion, garlic, bouillon, masa harina and water(or chicken broth). Blend on high until smooth, set aside.2. Preheat 3 tablespoons of olive oil to medium heat in a deep skillet. After 2 minutes, add the blended pepita sauce. Reduce heat slightly and cook for 8 to10 minutes.
3. While the sauce cooks, rinse out the blender and prepare second sauce. Step 2:To the blender, add tomatillos, serrano, spinach, cilantro, bouillon and water(or broth). Blend on high until smooth. if it’s too thick, add a little more water.
4. Add the tomatillo sauce to the simmering pepita sauce. Stir well to combine. Let the sauce simmer for ten minutes. Step 3: Add in the remaining 2 cups of broth, oregano, epazote and previously cooked chicken pieces. Cover partially and simmer for 30 to 40 minutes. If the sauce is too thick, you could add a little more broth. To serve: Ladle the chicken with plenty of mole sauce and garnish with extra toasted pepitas and cilantro. Serve with Mexican rice, corn tortillas and avocado. Yields up to 6 servings.
The sauce is so beautiful and bright green before it cook down with the chicken.
Trying a more simple and clean approach to my pictures…..
I always will suggest that you poach your chicken pieces in water to yield the best homemade chicken stock. This is ideal for the best tasting mole sauce!!!! I had the grilled chicken already and it was delicious in this recipe as well.
Toasted Chile de Arbol Tomatillo Salsa
1 cup chile de arbol, toasted until blackened in spots. 6 tomatillos, dry roasted on the comal. 4 cloves garlic, dry roasted. blend all together. Salt to taste.
Enchiladas de Pollo en Mole Verde-Enmoladas
After we enjoy the mole with the whole pieces of chicken, I will shred all of the remaining meat. Mix in a little mole sauce and separate the remaining mole sauce. Now you are ready to prepare enchiladas the next day!
To prepare enchiladas: Combine shredded chicken with a little mole sauce. Lightly fry the corn tortillas in oil until soft. Fill tortillas with chicken and roll as tight as you can. Place on serving plate. Ladle generously with warm mole sauce. You can dip your tortillas in the mole sauce first, but I prefer to just ladle the sauce over the rolled enchiladas. Garnish with crumbled queso fresco or cotija, sliced onion and crema(I was out). Serve with Mexican riceand fresh garnishes.
Cook for the ones you love…..share your foods.