Deborah Dana

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Deborah Dana

Green Mole with Pepita

Name: Green Mole with Pepita
Prep time: 60 min
Cook time: 60 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1/4 kilos green tomato; 2 leaves lettuce; 3 tablespoons butter; 70 grams pumpkin seed; 4 serrano peppers; 3/4 kilos chicken breast; 1/4 onions, in pieces; mallets salt, to taste; 20 leaves epazote

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Deborah Dana

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This rich green mole is made with green tomato and ground nugget. A true delight

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Ingredients

10 portions

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1/4 kilos green tomato
2 leaves lettuce
3 tablespoons butter
70 grams pumpkin seed
4 serrano peppers
3/4 kilos chicken breast
1/4 onions, in pieces
mallets salt, to taste
20 leaves epazote

Preparation

Boil the onion and chicken breasts in a large pot of water. Boil until the chicken is well cooked, remove the chicken from the water and save the broth for the recipe.

Take the chicken and with the hands undo it.

In another medium pot over medium heat with water, cook the tomatoes for 10 minutes.

While the tomatoes are cooking, grind the nugget with a molcajete or in a food processor.

In a blender mix the tomatoes, the lettuce, the epazote and the chiles.

In a large skillet, heat the butter over low heat and cook the tomato sauce for 15 minutes.

Add the nugget and 1/4 cup of the chicken broth to the pan and let it boil for 10 more minutes.

Add the epazote and the chicken and continue cooking for 45 minutes. Remove from heat, remove the epazote and season with salt to taste. Serve