Chicken Mole Verde
Servings
4-6
servingsTotal time
1
hour30
minutesIngredients
5 lb. bone-in, skin-on chicken thighs, or cut of your choice
2 garlic cloves, crushed
1/2 white onion
1 tbsp salt
- mole verde
2 Serrano peppers
1/2 white onion, quartered
2 garlic cloves
1 lb tomatillos, halved
2/3 cup of pumpkin seeds, shelled
1/2 cup of sesame seeds
A bunch of cilantro
1/4 cup epazote leaves
1/2 tsp cumin
1/2 tbsp salt, or to taste
2 cups chicken broth
Directions
- Place the chicken thighs in a large pot and fill with enough water to barely cover the meat. Add the garlic cloves, white onion, and salt, then bring to a boil. Cover and reduce to a simmer. Cook for 1 hour.
- With about 20 minutes remaining for the chicken, make the mole verde. Sauté the Serrano peppers, white onion, and garlic cloves for 2 minutes. Add the tomatillos and sauté for another 8 minutes. Remove and set aside.
- In the same pan, toast the pumpkin seeds. Once toasted remove and set aside. Repeat with the sesame seeds.
- Add everything to the blender along with the cilantro, epazote leaves, cumin, salt, and broth from the boiled chicken. Blend well.
- Remove the chicken from the broth and remove the skin.
- Transfer the mole to a pot on medium heat. Add in the chicken thighs and bring to a simmer. Let simmer for 10 minutes, then serve.