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Deborah

Deborah Dana

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Green Mole

40 min
20 min
Easy
4.25
|
131
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This adaptation of green mole inspired in Michoacán is spectacular, you will get a smooth and delicate sauce, based on roasted pumpkin seed, with tomato or miltomate, thickened with a bit of fried bread and with a slightly spicy flavor of chile serrano and chile poblano. This mole is flavored with Hoja Santa (Mexican pepper leaf) coriander, radish leaf and epazote.
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Ingredients

8 servings
  • 1 1/2 cups of pumpkin seed or pumpkin seeds
  • 1 1/2 cups of vegetable oil or lard
  • 1 kilo of chicken breast, leg, thigh with skin
  • 1/2 piece of bread or mexican bolillo bread
  • 1 Cup of White onion filleted
  • 4 cloves of garlic
  • 4 pieces of tomato cut in halves
  • 4 pieces of serrano pepper without veins or seeds
  • 1/4 of Cup of poblano pepper chopped, without veins or seeds
  • 1 1/2 liters of chicken soup
  • 1/4 of Cup of radish leaves
  • 1/2 Cup of lettuce
  • 1/2 Cup of coriander
  • 1/2 Cup of epazote
  • 1/2 Cup of Hoja santa leaf
  • 1 tablespoon of Salt - coarse
  • to taste of sesame seed to serve
  • to taste of pumpkin seed to serve

    Preparation

    Heat a comal or grill over medium heat and toast the seeds until they release their aroma, remove and grind to a fine powder. Set aside.
    Heat a pot over medium heat with the oil, seal the chicken breasts until the skin is browned, remove from the pot and set aside.
    In the same pot, fry the pieces of bread until browned, remove and add a little more oil, sauté the onion, the garlic, the tomato, the chile serrano and the chile poblano, one by one until browning lightly and each ingredient releases its aroma.
    Add half a liter more chicken broth and bread, cook 10 minutes more or until the ingredients change their color, remove from cooking and blend with the radish leaves, lettuce, cilantro, epazote, Hoja Santa and salt until obtaining a smooth mixture.
    Heat a clay pot with oil, cook the previous preparation together with the ground pumpkin seed and the rest of the chicken broth until it comes to a boil. Incorporate the chicken pieces, cook for 40 minutes adding the remaining broth little by little as needed, stir constantly and cook until the fat is released. Season to taste.
    Serve the mole with chicken on a plate with zucchini, potatoes, fava beans, peas and green beans. Serve with rice and corn tortillas.

    PRESENTATION

    Serve a layer of mole sauce as a base, place a piece of chicken and serve with rice and vegetables.

    TIPS

    You will know that your mole is ready when it starts to release the fat. Remember to test it constantly so that it gets the proper seasoning.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    939
    kcal
    47%
    Carbohydrates
    19.9
    g
    6.6%
    Proteins
    57.9
    g
    116%
    Lipids
    74.1
    g
    114%
    Fiber
    6.8
    g
    14%
    Sugar
    3.8
    g
    4.2%
    Cholesterol
    110
    mg
    37%
    Esha
    Rate this tip
    Ratings (4)
    Luz Maria De La Cruz
    12/07/2019 11:22:12
    Lo hice y sabe magnífico. Justo como lo imaginé.
    Mary Romero
    06/02/2019 12:00:52
    Muy fácil y delicioso mole
    2127545660791813
    08/11/2018 13:04:22
    Queda deliciosa mmmm
    Patricia Apac
    29/10/2018 02:41:15
    El mole sale riquísimo con ese sabor a la pepita de calabaza. Gracias por publicarla

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