GREEN MOLE
Steps:
- Put the chicken pieces, onion, and garlic into a large saucepan; add water or chicken broth to cover and add salt. Add the optional giblets if you are making this with water. Bring to a simmer and cook over low heat until the meat is almost tender but still firm, about 25 minutes. (A lot will depend on the quality of the chicken.) If using pork, cook for about 20 minutes longer. Strain, reserving the broth. Reduce or add water to make up to 6 cups (1.5L).
- Put the sesame seeds into an ungreased skillet over medium heat, stirring them constantly until they become a deep golden color, about 5 minutes. Take care not to let them burn. Spread them out on a tray to cool. Put the pumpkin seeds into the pan and stir them until they begin to swell and start to pop around, about 3 minutes. Set aside to cool. When the seeds are cool, grind the sesame first with the cloves, peppercorns, and allspice to a slightly textured powder. Then grind the pumpkin seeds to the same texture. Transfer both to a bowl and stir in 1 cup (250ml) of the reserved broth to make a thick paste.
- Heat about 3 tablespoons of the lard or oil in a heavy casserole, add the seed paste, and fry over medium-low heat, scraping the bottom of the pan constantly to avoid sticking - if necessary add a little more fat - until dry, shiny, and a rich deep golden color.
- Unless you have a large blender jar you may need to blend the greens in two batches, but try to use the minimum of liquid. Put 1 cup (250ml) of the broth into the blender jar and add the garlic, tomate verde, and chiles and blend fairly smooth. Gradually add half of the greens and blend as smoothly as possible. Add the rest of the greens little by little, with just enough of the broth to enable the blades of the blender to work efficiently.
- Gradually stir the blended ingredients into the fried seed paste over medium heat, stirring the mixture well after each addition. Continue cooking over medium heat, stirring frequently, until the sauce starts to reduce and thicken, for about 10 minutes. Add the remaining broth and cook for a further 10 minutes - pools of oil will form around the periphery. Add the meat, adjust salt, and cook for a further 10 minutes. Dilute with more broth or water if desired. Serve with corn tortillas.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Niwagaba Nicholas
[email protected]This green mole recipe is a great starting point, but I like to add a few of my own personal touches. I usually add a bit of cumin and chili powder to the sauce, and I sometimes serve it with a side of avocado slices.
Veekie Kumara
[email protected]I'm not sure what I did wrong, but my green mole turned out really bitter. I think I might have used too much tomatillos. Next time, I'll try using less.
Naveed Mirza
[email protected]This green mole recipe is a bit spicy for my taste, but I still enjoyed it. I served it over rice with a dollop of sour cream, and it was the perfect balance of heat and flavor.
Renuka Aththanayaka
[email protected]I'm a vegetarian, so I made this green mole with tofu instead of chicken. It was delicious! The tofu absorbed the flavors of the sauce really well, and it had a great texture.
Biil Johnson
[email protected]This green mole recipe is a great way to use up leftover tomatillos. I had a bunch in my fridge that were about to go bad, so I decided to make this. It turned out great! The sauce is tangy and flavorful, and it's perfect for tacos or enchiladas.
Maybe Chibururu
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of cilantro. But I'm so glad I did! The cilantro flavor is very mild in the final dish, and it really adds to the complexity of the sauce.
Jayleigh
[email protected]I love the unique flavor of this green mole. It's not as spicy as traditional mole, but it still has a lot of depth of flavor. I served it over rice and beans, and it was a delicious and satisfying meal.
Ainsley Naidoo
[email protected]This is a great recipe for a special occasion meal. The green mole is time-consuming to make, but it's worth the effort. The flavor is amazing, and it's sure to impress your guests.
Aminu Aliyu
[email protected]I've made this green mole recipe several times now, and it's always a crowd-pleaser. The sauce is so flavorful and versatile. I've used it on chicken, pork, and even fish, and it's always been a hit.
noman khalid
[email protected]This was my first time making mole, and I was really happy with the results. The recipe was easy to follow, and the sauce turned out great. I used it to make enchiladas, and they were delicious.
Trevor Mutuma
[email protected]I'm not usually a fan of mole, but this green mole recipe changed my mind. The flavors are complex and well-balanced, and the sauce is nice and creamy. I'll definitely be making this again.
Federick Donkor
[email protected]This green mole recipe is a delicious and authentic take on a classic Mexican dish. The sauce is rich, flavorful, and has just the right amount of heat. I served it over chicken and rice, and it was a hit with my family.