Mole Verde, also known as Pipian Verde, is one of the 7 famous moles from Puebla and Oaxaca, Mexico. It offers the perfect blend of spices, toasted nut flavors, roasted vegetables, and herbs. This versatile sauce pairs well with chicken and pork, making it a definite must-make for those who appreciate flavorful Mexican cuisine.
Prepping the Chicken for Simmering
Start by breaking down a whole chicken into individual parts: breasts, thighs, drums, and wings. Season the chicken with coarse sea salt and fresh cracked black pepper. Heat 3 tablespoons of avocado oil in a large Rondo pot, then add the chicken skin-side down, cooking for 3 to 4 minutes per side, or until golden brown.
Once the chicken is browned, set it aside. Next, add 1 peeled roughly chopped yellow onion, 2 ribs of roughly chopped celery, 2 peeled roughly chopped carrots, 2 garlic cloves, and 1 bay leaf to the pot. Cook for 4 to 5 minutes until lightly browned, then add 10 cups of chicken stock. Season the braising liquid with sea salt and fresh cracked black pepper. Add the chicken back to the pot, cover, and cook over medium heat for about 1 hour.
Roasting Vegetables for Enhanced Flavor
Instead of boiling, roast the vegetables to bring out more flavor. Prepare 1 quartered yellow onion, 7 fresh tomatillos, 2 poblano peppers, 1 serrano pepper, 2 garlic cloves, and drizzle with 3 tablespoons of avocado oil. Season with coarse sea salt and fresh cracked black pepper. Roast at 425°F (218°C) for 25 to 30 minutes, or until browned.
Exploring the Rich Tradition of Mexican Moles
The word “mole” comes from the native language Nawat of the Aztecs, originally meaning “sauce.” Some moles are more complex in flavor and ingredients, while others are simpler. The variety of greens and spices used in mole recipes can vary based on personal preferences, making it a versatile and customizable dish.
Toasting Seeds, Nuts, and Spices
In a non-stick skillet, toast 1 teaspoon of cumin seeds and 1 teaspoon of peppercorns for 3 to 4 minutes. In the same pan, toast 1/2 cup of sesame seeds, 3/4 cup of pepitas (pumpkin seeds), and 3/4 cup of peanuts separately, each for 3 to 4 minutes. Grind the toasted seeds, nuts, and spices together.
Blending the Mole Verde
In a blender, combine the roasted vegetables, crushed seeds, nuts, and spices, 4 leaves of romaine lettuce, 1/2 cup of radish greens, 1 cup of cilantro, and 1 teaspoon of dried epazote (or 2 fresh leaves). Add 2 cups of the chicken’s braising liquid to help blend the mixture. Blend until smooth and pour into a separate Rondo pot.
Finishing the Dish
Season the mole verde with sea salt and fresh cracked black pepper. Add the cooked chicken to the sauce and simmer for 20 to 30 minutes to marry the flavors. Serve the dish in a bowl, garnished with toasted pepitas and chopped fresh cilantro. Enjoy the unique and delicious flavors of this Mole Verde with chicken.
Required Kitchen Tools and Equipment:
- Large rondo pot
- Cutting board
- Chef’s knife
- Sheet tray with parchment paper
- Non-stick skillet
- Mortar and pestle (or food processor)
- Bowls and plates for serving
Tips and Variations:
- You can use pork instead of chicken for a different protein option.
- Try using different greens, such as spinach or green leaf lettuce, instead of romaine lettuce.
- You can substitute parsley for cilantro if you prefer a milder flavor.
- Feel free to experiment with different types of onions, such as white, sweet, or red onions.
- If you can’t find raw peanuts, using roasted peanuts is a fine alternative.
Frequently Asked Questions:
Q: Can I use a different protein instead of chicken?
A: Yes, you can use pork as an alternative to chicken in this recipe.
Q: What can I do with the leftover braising liquid?
A: You can strain the braising liquid and use it as a chicken stock for soups, sauces, or other dishes.
Q: Can I use a food processor instead of a mortar and pestle?
A: Yes, you can use a food processor to grind the seeds, nuts, and spices if you don’t have a mortar and pestle.
Q: Can I use spinach or other greens instead of romaine lettuce?
A: Yes, feel free to experiment with different greens, such as spinach or green leaf lettuce, in this recipe.
Q: Is it possible to make this dish vegetarian?
A: While the original recipe features chicken, you can try using a plant-based protein, such as tofu or tempeh, and substitute vegetable stock for the chicken stock to make a vegetarian version of the dish.Print
Chicken Poblano Verde Mole is a delicious Mexican dish with roasted veggies and herbs, nutty flavors, and a perfect blend of spices. The chicken is braised in a flavorful mixture of chicken stock, vegetables, and seasonings, and served with a rich and delicious green sauce made from roasted tomatillos, peppers, and seeds.
For Braising Chicken:
1 whole chicken, broken down into individual parts
Coarse sea salt
Fresh cracked black pepper
3 tbsp avocado oil
1 peeled yellow onion, roughly chopped
2 ribs of celery, roughly chopped
2 peeled carrots, roughly chopped
2 garlic cloves
1 bay leaf
10 cups good chicken stock
Water, as needed
For Roasted Veggies and Herbs:
1 yellow onion, quartered
7 fresh tomatillos, peeled
2 poblano peppers, halved and seeded
1 serrano pepper, halved and seeded
2 garlic cloves
3 tbsp avocado oil
Coarse sea salt
Fresh cracked black pepper
1 tsp cumin seeds
1 tsp peppercorns
1/2 cup sesame seeds
3/4 cup pepitas or pumpkin seeds
3/4 cup peanuts
4 leaves of romaine lettuce
1/2 cup radish greens
1 cup coriander or cilantro
1 tsp dried epazote or 2 fresh leaves
Chopped fresh cilantro
- Preheat the oven to 425°F (218°C).
- Season the chicken on both sides with coarse sea salt and fresh cracked black pepper.
- In a large Rondo pot, heat avocado oil over high heat until lightly smoking.
- Add the chicken skin side down and cook for 3-4 minutes per side until golden brown.
- Remove the chicken from the pot and set aside.
- Add chopped onion, celery, and carrots to the pot and cook until browned.
- Add garlic and bay leaf, and sauté for 4-5 minutes until lightly browned.
- Add chicken stock, season with coarse sea salt and fresh cracked black pepper, and taste.
- Add the chicken back to the pot, cover, and cook over medium heat for 1 hour.
- Quarter the onion, peel the tomatillos, and remove the pith and seeds from the poblano and serrano peppers.
- Place the veggies and garlic on a sheet tray lined with parchment paper, drizzle with avocado oil, season with coarse sea salt and fresh cracked black pepper, and roast for 25-30 minutes.
- Toast the cumin seeds and peppercorns in a non-stick skillet over low to medium heat for 3-4 minutes until aromatic.
- Toast the sesame seeds in the same skillet over low to medium heat for 3-4 minutes until golden brown.
- Toast the pepitas in the same skillet over low to medium heat for 3-4 minutes until light brown.
- Grind the toasted seeds and nuts in a mortar or a large bowl.
- In a blender, combine the roasted veggies and herbs, crushed seeds and nuts, romaine lettuce, radish greens, coriander or cilantro, and epazote.
- Add 2 cups of the braising chicken stock to the blender and blend on high speed until smooth and thick.
- Add the blended mixture to a separate Rondo pot and season with coarse sea salt and fresh cracked black pepper.
- Remove the chicken from the braising liquid and add it to the pot with the blended mixture.
- Cook over low heat for 20-30 minutes until the chicken is infused with the flavors of the sauce.
- Garnish with toasted pepitas and chopped fresh cilantro.
- Serve with Mexican rice or rose blanco.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Mexican
- Serving Size: 6-8 servings
- Calories: 655
- Sugar: 5g
- Sodium: 1725mg
- Fat: 45g
- Saturated Fat: 9g
- Unsaturated Fat: 31g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 48g
- Cholesterol: 140mg
Keywords: Mexican mole recipe