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Mole Verde
Vibrant herby green mole with pumpkin seeds, herbs and chillies over roasted chicken. Stirring the sauce constantly as it fries in lard stops the ground seeds catching and turning bitter on the base of the pot.
Total time
65 min
Prep
20 min
Cook
45 min
Difficulty
medium
Cuisine
Mexican
gluten-free
Ingredients
1kgchicken pieces
150gpumpkin seeds, toasted
300gtomatillos
3jalapeños or serranos
1 bunchcoriander
1 bunchflat-leaf parsley
1 handfulepazote
1/4white onion
2 clovesgarlic
500mlchicken stock
2 tbsplard or oil
Instructions
1
Blend all vegetables and herbs with seeds and a little stock until smooth.
2
Fry sauce in lard 8 minutes, stirring constantly.
3
Add remaining stock and simmer 20 minutes.
4
Brown chicken in a separate pan. Add to mole.
5
Simmer 25 minutes until chicken is cooked through. Serve with rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
843
Protein
80.7g
Fat
53.5g
Carbs
10.6g
Fiber
4.1g
Sodium
697mg
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