Name: Easy Green Mole with Chicken
Prep time: 210 min
Cook time: 90 min
Yield: 8
Cuisine: Mexicana
Ingredients: water, hot, to cook the chicken; 2 kilos chicken, leg and thigh, skinless; 1/2 onions, to cook the chicken; 1/2 heads garlic, to cook the chicken; 1/4 bunches cilantro, to cook the chicken; salt, to cook the chicken; 500 grams tomatillo, cut into quarters, for the mole; 4 cups chicken broth, for the mole; 2 1/2 cups spinach, only leaves, for the mole; 3 leaves Romaine lettuce, chopped, for the mole; 4 radishes leaves, for the mole; 2 cloves garlic, peeled, for the mole; 1/2 onions, for the mole; 3 sprigs epazote, only leaves, for the mole; 1/4 bunches cilantro, only leaves, for the mole; 3 serrano chiles, without tail, for the mole; 3/4 cups almonds, sliced, toasted for the mole; 3/4 cups peanuts, peeled, unsalted and toasted for the mole; 1 1/2 cups pumpkin seeds, peeled and toasted, for the mole; 3 tablespoons sesame seeds, toasted white, for the mole; 1 teaspoon allspice berry, for the mole; 3 cloves, for the mole; 1 1/2 teaspoons cumin, for the mole; 2 tablespoons lard, for the mole; salt, for the mole; pumpkin seeds, to decorate the mole; toasted sesame seeds, to decorate the mole

Preparation

1h 30 mins

Low

Cook the chicken in a pot with enough hot water over medium heat with the onion, garlic, cilantro, and a little salt for 40 minutes, or until cooked. Remember to remove all the impurities that the broth usually brings up with a slotted spoon. Once the chicken is cooked, remove it from the broth and set aside. Blend the tomatillo with the previously strained chicken broth, spinach, romaine lettuce, radish leaves, garlic, onion, epazote, cilantro, serrano pepper, toasted almond, toasted peanut, toasted pumpkin seed, toasted sesame, allspice, clove, and cumin until fully integrated. You should obtain a smooth mixture and remember that to blend all the ingredients perfectly, you can do it in two or more parts. Set aside.