Mole Verde Con Pollo
Bring the vibrant flavors of Mexico to your table with Mole Verde con Pollo, a luscious green mole made with tender bone-in chicken simmered in a velvety, herbaceous sauce. This traditional recipe features fresh cilantro, parsley, and epazote for a burst of aromatic freshness, while roasted poblano and serrano peppers, charred tomatillos, and toasted pumpkin and sesame seeds create a deep, earthy flavor profile. Thickened with torn corn tortillas and a hint of cumin, this mole achieves the perfect balance of richness and spice. Served with warm tortillas and rice, this dish is a comforting, restaurant-worthy meal perfect for any occasion. Whether you're a fan of authentic Mexican cuisine or exploring it for the first time, Mole Verde con Pollo is a must-try!
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Recipe Information
Ingredients
- 4 pieces Chicken (bone-in, skinless, legs/thighs or breasts)
- 6 cups Water or chicken stock
- 1 teaspoon Salt
- 1 bunch Fresh cilantro (leaves and stems)
- 0.5 bunch Fresh parsley (leaves and stems)
- 0.5 bunch Fresh epazote leaves
- 2 large Poblano peppers
- 1 medium Serrano peppers
- 6 medium Tomatillos (husked and rinsed)
- 1 medium White onion
- 3 large Garlic cloves
- 0.5 cup Pumpkin seeds (pepitas, unsalted)
- 2 tablespoons Sesame seeds (unsalted)
- 2 tablespoons Vegetable oil
- 1 medium Corn tortillas (for thickening, torn into pieces)
- 0.5 teaspoon Ground cumin
- 1 tablespoon Chicken bouillon powder (optional)
Instructions
In a large pot, combine the chicken, water or chicken stock, and salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 25-30 minutes until the chicken is tender and cooked through. Skim any foam or impurities from the surface as needed. Once done, remove the chicken from the pot and set aside. Reserve the cooking liquid for the mole sauce.
While the chicken is cooking, prepare the vegetables: roast the poblano peppers over an open flame or under a broiler until charred all over. Place them in a plastic bag or cover them with a kitchen towel and let them steam for 10 minutes. Peel off the skins, remove the seeds, and roughly chop.
In a dry skillet over medium heat, toast the pumpkin seeds and sesame seeds until fragrant and slightly golden, about 3-4 minutes. Remove from the heat and set aside.
In the same skillet, add the tomatillos, onion (quartered), serrano pepper, and garlic cloves (with skins on). Dry roast them until lightly charred and softened, about 6-8 minutes. Peel the garlic cloves after roasting.
In a blender, combine the roasted poblano peppers, toasted seeds, roasted tomatillos, onion, serrano pepper, peeled garlic, cilantro, parsley, epazote, torn corn tortilla, cumin, and 2 cups of the reserved chicken cooking liquid. Blend until smooth. You may need to blend in batches, depending on the size of your blender.
Heat the vegetable oil in a large pot over medium heat. Carefully pour in the blended mole sauce and cook, stirring often, for about 10 minutes until the sauce thickens and starts to darken slightly.
Add the remaining reserved chicken cooking liquid to the pot and stir to combine. Bring the sauce to a gentle simmer.
Return the cooked chicken pieces to the pot, nestling them into the mole sauce. Simmer for an additional 10-15 minutes, allowing the flavors to meld and the chicken to heat through. Taste and adjust the seasoning with salt or chicken bouillon powder, if needed.
Serve the Mole Verde Con Pollo hot, garnished with additional toasted sesame seeds, alongside warm tortillas and rice, if desired.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1294 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
