A bright, brilliantly flavorful green mole, chock full of garlic, cilantro, and tomatillos, with perfectly flavored and tender chicken.
chicken, green mole, pollo en mole verde
1(3-4 pounds) whole chicken, cut into 8 pieces, or four whole chicken legs (drumstick plus thigh)
½cupchopped cilantro stems
1teaspoonwhole black peppercorns
1large yellow onion, chopped
8ouncestomatillos, peeled, rinsed, and chopped
2jalapeños, stemmed and chopped
1-2teaspoonskosher salt, plus more to taste
2(8-inch) flour tortillas, toasted
1flour tortillas for serving, optional
2cupsrice for serving, optional
Cook the chicken: Place chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and 12 cups water in a 6-qt. saucepan and bring to a boil; reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes.
Remove chicken from saucepan and strain liquid through a fine strainer; reserve 4 cups, and save remaining liquid for another use. Set chicken and liquid aside.
Heat tomatillos and jalapeños in a 4-qt. saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup reserved cooking liquid; puree.
Heat oil in a 6-qt. saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining cooking liquid and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.
Add chicken pieces and cook until heated through, about 10 minutes.
Serve with Mexican rice and tortillas.
Green Mole Chicken (Pollo en Mole Verde)
Amount Per Serving (4 g)
Calories 669Calories from Fat 126
% Daily Value*
Saturated Fat 2g13%
Vitamin A 335IU7%
Vitamin C 11mg13%
* Percent Daily Values are based on a 2000 calorie diet.