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Mole Verde de Pollo (Pipian Verde)

Easy, delicious and traditional flavors!
Course Chicken, Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings 6 Servings

Ingredients

Ingredients

    Step 1

    • 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

    Step 2

    • 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

    Step 3

    • 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

    Instructions

    Directions

    • 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.
    • Preheat 3 tablespoons of grapeseed or olive oil to medium heat in a deep skillet. After 2 minutes, add the blended pepita sauce. Reduce heat slightly and cook for 8 to 10 minutes. 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. Add the tomatillo sauce to the simmering pepita sauce. Stir well to combine. Let the sauce simmer for another 10 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.

    Notes

    The only thing wrong with this recipe is that I do not prepare it often enough! Lol!