Recipe Archives->Mexican->Chicken Mole

POLLO CON MOLE VERDE
Yield: 4 servings

4 lb roasting chicken
4 c chicken stock
3/4 c pumpkin seeds
8 peppercorns
1/8 ts cumin seeds
2 tomatillos
2 jalapenos; roasted, peeled and deveined  
4 scallions, with tops
2 garlic clove; mashed
2 T chicken fat or lard
bunch mustard greens
2 lg romaine lettuce leaves
4 fresh cilantro, sprigs

Put whole chicken in a casserole, cover with the stock, and bring
to a simmer. Cover pot and poach chicken just below the simmering
point over very low heat or in a very low oven (275 degrees) for
1 hour.  Remove chicken from stock and let it cool enough to carve
it.

Toast the pumpkin seeds together with the peppercorns and cumin in
a hot ungreased skillet about 5 minutes, stirring constantly to
prevent scorching. Put into a blender and grind fine.

Remove outer husks from the tomatillos, put them in a pan with cold
water to cover, and bring to a simmer. Simmer 10 minutes, drain,
then add them to the blender with 1/2 cup of their liquid and blend
to a smooth thick puree. Chop all the remaining ingredients and
add them to the blender. Add chicken stock, if needed, to thin the
puree. Pour sauce into the skillet and simmer about 10 minutes to
evaporate some of the liquid.

Carve chicken in 4 or more pieces and add to the sauce, coating
the pieces well.  If possible,let chicken sit overnight in the
sauce so that the seasoning permeates and the hotness of the chili
diminishes.  Reheat gently so that sauce does not boil. Serve hot
or at room temperature.

Printable version: chicken-mole.txt.