Pollo Mole Verde
Delight in the vibrant, herbaceous flavors of Pollo Mole Verde, a traditional Mexican dish that combines tender, simmered chicken thighs with an irresistibly rich and zesty green mole sauce. Crafted with roasted tomatillos, fresh cilantro, parsley, and optional epazote, this sauce is elevated by the earthy nuttiness of toasted pumpkin seeds and a hint of heat from jalapeños. Simmered gently to perfection, the chicken soaks up every drop of this velvety sauce, making each bite a perfect balance of savory and tangy flavors. Ideal for serving over fluffy white rice or alongside warm tortillas, this dish is a true celebration of bold, authentic ingredients and comforting Mexican cuisine. Make Pollo Mole Verde your next culinary adventure and transport your taste buds south of the border.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups water
- 1 large white onion
- 4 pieces garlic cloves
- 8 medium tomatillos, husked and rinsed
- 1 cup fresh cilantro
- 1 cup fresh parsley
- 0.25 cup fresh epazote (optional)
- 2 medium jalapeños, stemmed and deseeded
- 0.5 cup pumpkin seeds (pepitas)
- 2 tablespoons vegetable oil
- 2 cups chicken broth or cooking liquid (reserved from boiling chicken)
Instructions
Season the chicken thighs with salt and black pepper.
Place the chicken in a large pot and add the 6 cups of water, along with half of the white onion (cut into chunks) and 2 of the garlic cloves. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Once boiling, reduce the heat to low, cover, and let simmer for 30-35 minutes until the chicken is fully cooked and tender.
Remove the chicken from the pot and set aside. Reserve 2 cups of the cooking liquid for the mole verde sauce.
In a separate saucepan, add the tomatillos and cover them with water. Bring to a boil over medium-high heat and cook for 5-7 minutes, until they turn an olive green color and soften. Drain and set aside.
In a blender, combine the cooked tomatillos, the remaining half of the white onion (roughly chopped), the remaining 2 garlic cloves, cilantro, parsley, epazote (if using), jalapeños, and pumpkin seeds. Blend until smooth, adding reserved chicken broth (1-2 cups) as needed to achieve a sauce-like consistency.
Heat the vegetable oil in a large skillet over medium heat. Pour the blended green mole sauce into the skillet and cook for 10-12 minutes, stirring frequently, until the sauce thickens slightly and the flavors meld.
Add the cooked chicken back to the skillet, spooning the mole verde sauce over the chicken to coat it. Cover and simmer for another 10-15 minutes to let the chicken absorb the flavors of the sauce.
Taste the sauce and adjust seasoning with additional salt, if necessary.
Serve the Pollo Mole Verde with a side of white rice, warm tortillas, or fresh bread. Enjoy!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 946 mg | 20% | |
*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.
