Chicken in Green Mole Sauce
Green mole: tomatillo, herbs, and toasted pumpkin seeds in a bright, tangy sauce. Learn why it must never boil hard or the seed oil will split.
60 min
Medium
Mexicana
4 servings
The story behind
Steam rising off the pot carries the scent of fresh herbs and toasted seed the moment a green mole begins to thicken. Unlike the dark, sweet moles of central and southern Mexico, mole verde is bright, tangy, and quick to cook, with roots reaching back to pre-Hispanic kitchens where ground squash seeds thickened stews long before pork or Old World spices arrived. The foundation is tomatillo, green chiles, and a handful of herbs such as epazote, cilantro, and sometimes hoja santa, all blended with toasted pumpkin seeds. Those seeds are the technical heart of the dish: they lend body and a nutty richness, but they must be cooked gently with constant stirring, because a hard boil splits the seed oil and curdles the sauce. The chicken simmers separately in broth, and that same broth is used to loosen the mole and deepen its flavor. It is served the moment it is ready, since the vivid green dulls as it sits. White rice and warm tortillas complete it, perfect for chasing every drop of sauce.
Instructions
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1Toast the pumpkin seeds in a dry pan over medium heat until they pop and fragrant, making sure they don't burn, then set aside.
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2Boil the tomatillos and chilies in water for about 8 minutes until soft.
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3In a blender, combine the toasted seeds, boiled tomatillos, chilies, onion, garlic, the fresh green herbs, and two cups of the reserved chicken broth. Blend until completely smooth.
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4Heat the lard or oil in a deep pot, pour in the green sauce, and let it fry over medium heat for 10 minutes, stirring frequently to prevent sticking.
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5Add the pre-cooked chicken pieces to the pot, reduce heat to low, and simmer together for 15 minutes so the chicken absorbs the mole's rich flavor. Garnish with onion rings and toasted sesame seeds right before plating.
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