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".

Prep Time 10

Cook Time 1 30

Total Time 2

Servings people

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.