Mexican Chicken in Green Sauce – Pollo en Mole Verde

Mexican Chicken in Green Sauce – Pollo en Mole Verde is chicken braised in a delicious green Mexican-style sauce. Whilst it may look different the sauce is absolutely divine. This green version is just one example of the many moles of Mexican cuisine. Serve as a main dish for a stunning warming tasty combination of textures.

Mexican Chicken in Green Sauce (Pollo en Mole Verde)

This green version is just one example of the many moles of Mexican cuisine. It is pronounced “Mo-Lay”.

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Course: Main Dish

Cuisine: Mexican

Keyword: Chicken, Chillies, Sauce

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 6 people

Calories: 895kcal

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Ingredients

 

MetricImperial

• 3 lbs chicken pieces
• 2 cups chicken stock
• 8 large poblano chilies
• 1 cup pine nuts pumpkin seeds
• 1/2 cup walnuts
• 1/2 cup almonds
• 1 large onion chopped
• 4 cloves garlic chopped
• 2 cups tomatillos coarsely chopped
• 1 bunch cilantro coriander leaves
• 2 tbsp vegetable oil
• salt

Instructions

• Combine the chicken pieces and stock in a pot and bring to a boil over high heat.
  3 lbs chicken pieces, 2 cups chicken stock
• Reduce the heat and simmer covered for 45 minutes.
• Drain the chicken and keep it warm, reserving the stock.
• Using a fork, hold the poblano chiles over a gas flame or electric burner until the skin is blistered and blackened in places.
  8 large poblano chilies
• Place in a paper bag and allow to rest for 20 minutes.
• Peel the peppers, slit them lengthwise, and remove the seeds and veins.
• Working in small batches, pulverize the pine nuts in an electric blender or food processor.
  1 cup pine nuts
• Combine the poblano chiles, ground pine nuts, walnuts, almonds, onion, garlic, tomatillos, coriander, salt, and pepper in a bowl and mix to combine.
  1/2 cup walnuts, 1/2 cup almonds, 1 large onion, 4 cloves garlic, 2 cups tomatillos, 1 bunch cilantro, salt
• Working in batches, puree the mixture in an electric blender or food processor, adding enough of the reserved chicken stock to make a thick paste.
• Heat the oil in a large skillet over high heat and add the sauce.
  2 tbsp vegetable oil
• Cook, stirring constantly, for 3 to 4 minutes.
• Thin to the consistency of heavy cream with the chicken stock if necessary.
• Reduce the heat to very low, transfer the chicken to the skillet, and simmer covered until the chicken is very tender, 15 to 20 minutes.

Nutrition

Calories: 895kcal | Carbohydrates: 23g | Protein: 74g | Fat: 61g | Saturated Fat: 6g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 17g | Cholesterol: 162mg | Sodium: 427mg | Potassium: 807mg | Fiber: 7g | Sugar: 7g