In short, I am letting my video show you how easy this mole verde with chicken comes together!
Course Main Course
Cuisine Mexican
Prep Time 35 minutesminutes
Cook Time 1 hourhour25 minutesminutes
Total Time 2 hourshours
Servings 8Servings
Ingredients
4largeboneless chicken breast or thighs3 1/2 pounds total
Water to cover chicken
Salt to taste
1cupraw pepitas
1/4cupsesame seeds
Avocado oil
1mediumonionroughly chopped
4-5Cloves of garlicsliced
4-6serrano pepperssliced
6tomatillossliced in half
6 ozfresh spinachwashed
3ozfresh cilantrowashed
1tspMexican oregano
5Cupschicken broth or water
1/4 cupchicken bouillon powder
1/4 cupmasa harina corn flour
Instructions
To prepare the chicken, I placed it in my pressure cooker. Covered it with plenty of water and salt to taste. I cooked it under pressure for 35 minutes. You can also cook it on the stove top. Cover with water. Add salt to taste. Once it comes up to a simmer, continue cooking for 35 minutes. Chicken is easier to shred when warm. Return shredded chicken to broth and set aside. All I had was chicken breast on this day. The thigh meat yield a more tender and flavorful recipe, in my opinion.
In a skillet at medium heat, add the pepitas and sesame seeds. After a minutes, drizzle in some oil. When it begins to sizzle, stir as needed. The seeds will brown slightly and begin to pop. At that point they are ready. Remove from the heat.
At the same time. in a deep pot, add 3 tablespoons of oil and heat to medium. Drop in the onion, garlic, serrano peppers and tomatillos. Saute for 7-8 minutes. Remove from the heat.
Strain the broth from the cooked chicken and reserve both.
To the blender add in all the toasted seeds and all of your sauteed vegetables. Pour in 3 cups of water or broth. Also add the spinach, cilantro, chicken bouillon, masa harina and oregano. Blend on high until very smooth.
In that same large deep pot, drizzle in three tablespoons of oil and preheat at medium for a few minutes.
After a few minutes, pour in the mole verde to the waiting pot. Stir well to combine. Pour in 2 cups of reserved broth. Stir well. Fold in the reserved shredded chicken. Taste for salt.
Reduce the heat, cover and continue cooking until the liquid reduces by half. It will thicken and become darker in color. I prepared those easy enmoladas, but actually prepared the chicken for a tamal recipe. That recipe is coming next!
Notes
The mole sauce can be frozen for future recipes. Just make sure you cook it down once defrosted to thicken it back up.