Chicken Mole Verde

Mole verde, also known as pipian verde, originated in the region of Oaxaca of Mexico and gets its name from its green color (verde). It is one of the seven most popular types of mole found in this region. The color is achieved by using toasted pumpkin seeds, romaine lettuce, spinach, cilantro and tomatillos or any combination thereof. But for a traditional verde sauce, tomatillos are a must. Anything else is just a bonus. Mole verde is has a milder flavor than most of the other mole sauces, and is popular in dishes that contain chicken.

Mole had its origins in pre-Hispanic Mexico, when it was called mulli and was made with turkey and served in Aztec rituals and other festive occasions. One of the most treasured ingredients used in the mole is xocolatl, or gourmet chocolate. The classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. The dish has become a culinary symbol of Mexico’s mestizaje, or mixed indigenous and European heritage, both for the types of ingredients it contains and because of the legends surrounding its origin. I love a traditional mole with chocolate, but a mole verde does not contain chocolate, or at least this recipe does not.

Chicken Mole Verde

One of the many dishes I made for our fiesta was chicken mole verde. It was so good, and it was yet another a very big hit with all my guests.

3 onions, sliced, divided

8 cups chicken broth

3 lbs chicken, cut into thin strips

6 medium serrano chilies

1 poblano chili, roasted and charred

1 TBSP cumin

1 cinnamon stick

salt & pepper to taste

1-2 tsp ground cloves

1 lb tomatillos, skins removed

1 TBSP garlic

1/3 cup fresh parsley

1/3 cup fresh cilantro

1 1/2 cups roasted pepita seeds

1/2 cup roasted slivered almonds

1/4 cup Peruvian peppers, optional

olive oil or avocado oil for cooking

sesame seeds for topping

Roast the poblano chili until completely charred, then sweat it in a plastic bag for at least about 30 minutes. Remove the charred skin, rinse and remove the seeds.

Get a large soup pot very hot, then add the oil and the onions. Cook for about 2-3 minutes, or until softened. Remove some of the onions before adding the chicken and reserve for part of the topping for later. Add the chicken and continue to cook until the chicken is cooked.

Place all the other ingredients into a food processor, except for the the cinnamon stick, sesame seeds, the Peruvian peppers and some of the cilantro for the topping. Process until it has all made liquified, then add to the chicken and onions.

Add the cinnamon stick and bring to a boil, then reduce the heat to a simmer, cover and continue to cook, stirring occasionally, for about 30 minutes or so. Add the Peruvian peppers, if using, towards the very end of the cooking process. The serve and enjoy. !Desfruita!

All the flavors of the spices just blend together perfectly and your taste buds will really be in for a delicious treat. You can serve this over rice or as tacos in cooked tortillas. I had both corn and flour tortillas available for both this dish and the chopped, cooked steak, just for that reason too.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.