Description
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.
Ingredients
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
For Garnish:
Toasted pepitas
Chopped fresh cilantro
Instructions
- 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
Nutrition
- 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