MOLE VERDE
Among the seven most well-known mole varieties, tomatillo-based mole verde is one of the easiest to prepare because of its use of fresh chiles and herbs rather than dried chiles and spices. Romaine, cilantro and epazote get blended into the mole of seared chiles, garlic, onion and toasted nuts and seeds to make an earthy sauce. Fresh epazote and hoja santa add depth of flavor, with unique notes of pungency and anise, but they can be tough to find, so dried options can be used. This mole can be stored in the freezer for up to 3 months, ready for weeknights when all you want to do is warm up some tortillas and mushrooms for a perfect taco, or you could serve it over Mexican rice with roasted cauliflower.
Provided by Jocelyn Ramirez
Categories sauces and gravies
Time 1h
Yield 8 cups (8 to 10 servings)
Number Of Ingredients 18
Steps:
- Add the tomatillos, poblano, onion, serrano chiles and garlic to a large preheated comal or cast-iron skillet set over medium heat. Cook everything until lightly charred and soft on all sides, about 20 minutes. The poblano should take the longest to cook, while the garlic cloves will be done in about 5 to 8 minutes.
- Meanwhile, heat a dry small to medium skillet over medium. Once warmed, toast the sesame seeds, stirring constantly, until golden and fragrant, 4 to 5 minutes. Add the toasted seeds to a large bowl and set aside.
- Toast the pepitas in the same skillet, stirring constantly, until golden, popped and fragrant, 4 to 5 minutes. Add them to the bowl with sesame seeds.
- Toast the almonds in the same skillet, stirring constantly, until lightly seared and fragrant, 4 to 5 minutes. Add them to the bowl with the seeds.
- Toast the bay leaves and cloves until the leaves lightly brown and the cloves become fragrant, 1 to 2 minutes. Add to the same bowl with the seeds.
- Stem and seed the charred chiles, and add them along with the remaining charred ingredients and the toasted ingredients to a blender. Add the romaine, cilantro, epazote, hoja santa (if using) and 2 ½ cups vegetable stock. Blend until almost smooth yet slightly lumpy and textured. Use more of the vegetable stock as needed to smooth out the mixture. If you don't have a high-powered blender, you may need to blend in two batches, adding equal amounts of the wet and dry ingredients to each batch.
- Heat a large, deep pot over medium-low. Once warmed, add the oil. Once the oil is hot and shimmering, carefully add the mole from the blender. There will be some splatter. Stir in the salt and simmer the mole for 15 to 20 minutes, until the flavors meld together, stirring occasionally to make sure the mole doesn't burn at the bottom of the pot.
- Serve with seared mushrooms, tofu steaks or roasted cauliflower, paired with Mexican rice. Extra mole can be kept in the refrigerator for up to a week or frozen for up to 3 months in an airtight container.
POLLO MOLE VERDE
Make and share this Pollo Mole Verde recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a large, heavy skillet over medium heat; add pumpkinseeds. Cook 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; cool completely.
- Place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground.
- Place spice mixture in a small bowl; stir in 1/2 cup broth. Set aside.
- Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently.
- Remove from heat; cool. Quarter tomatillos. Trim root from onion half; discard root.
- Place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped.
- Add 1/4 cup broth, cilantro, and lettuce; process until smooth.
- Prepare grill. Heat 1/2 teaspoon oil in skillet over medium heat. Add pureed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally.
- Stir in spice mixture and 1/4 cup broth; simmer 10 minutes, stirring frequently. Add 1/4 cup broth, stirring with a whisk. Remove from heat; keep warm.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Top chicken with mole. Serve with rice.
Nutrition Facts : Calories 408.9, Fat 10.4, SaturatedFat 2, Cholesterol 72.6, Sodium 513.2, Carbohydrate 44.2, Fiber 2, Sugar 1.7, Protein 33.1
MOLE VERDE CON POLLO
Make and share this Mole Verde Con Pollo recipe from Food.com.
Provided by Salvador Vilchis
Categories Stew
Time 1h15m
Yield 30 tacos, 6 serving(s)
Number Of Ingredients 12
Steps:
- Fry chicken in animal fat, until lightly browned.
- In a food processor blend cloves, peppers, pepper and tomatillos. Add mix to fried chicken and add 2 cups of water. Cook for 40 minutes.
- Just before serving add the epazote, parsley and hierba santa, which have been previously blended in a food processor with a little water, so they stay bright green.
- Cook for 5 minutes more and remove from heat. The sauce should not be thick.
- Serve with white rice on the side.
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- Cook the chicken: Place chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and 12 cups water in a 6-qt. saucepan and bring to a boil; reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes.
- Remove chicken from saucepan and strain liquid through a fine strainer; reserve 4 cups, and save remaining liquid for another use. Set chicken and liquid aside.
- Heat tomatillos and jalapeños in a 4-qt. saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup reserved cooking liquid; puree.
- Heat oil in a 6-qt. saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes.
- Add chicken pieces and cook until heated through, about 10 minutes. Serve with Mexican rice and tortillas.
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- Cut 1 onion in half. Place onion halves, stock, chicken breasts, carrots, 5 cilantro stems, and 2 serrano chiles in a large Dutch oven; press down on chicken to fully submerge. Bring to a boil over medium-high. Remove from heat; cover and let stand until a thermometer inserted in thickest part of chicken registers 150°F, about 20 minutes.
- Meanwhile, cook poblano chile in a medium cast-iron skillet over medium-high, turning occasionally, until all sides are blackened, 4 to 6 minutes. Transfer charred poblano to a medium bowl; cover with a plate, and let stand 15 minutes. Carefully peel poblano under running water; discard skin, stem, and seeds. Set poblano flesh aside.
- Cook cumin, coriander, anise seeds, peppercorns, cinnamon stick, and cloves in a medium skillet over medium-low, stirring often, until toasted and fragrant, 1 to 2 minutes. Transfer to a molcajete or spice grinder; process until finely ground. Set aside.
- Remove and discard vegetables and cilantro stems from chicken mixture. Using tongs, transfer chicken to a large saucepan or heatproof bowl with a tight-fitting lid. Add 1/2 cup cooking liquid from Dutch oven to chicken; cover and set aside. Transfer remaining cooking liquid to an 8-cup measuring cup or a large bowl; set aside. Wipe Dutch oven clean.
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