Recipe - Mole Verde Con Pechugas De Pollo

FOR THE CHICKEN AND BROTH
One half teaspoon Salt
1 small Onion; minced
3 lg (about 3 Three fourths pounds)
chicken breasts; halved

FOR THE SAUCE
1 cup (scant) (about 4 ounces)
hulled; untoasted
pumpkinseeds (pepitas)
12 ounce (about 8 medium) tomatillos;
husked and washed or
1 One half cn (13oz) tomatillos; drained
3 Fresh chiles Serranos
stemmed and seeded
5 lg Romaine lettuce leaves
One half md Onion; roughly chopped
3 Cloves (small) garlic;
peeled and roughly chopped
3 Sprigs (large) fresh coriand
(cilantro)
1/8 teaspoon Cumin seeds or
1/8 teaspoon Ground cumin
6 Black peppercorns (or a big
pinch ground)
2 Cloves (or a pinch ground)
1 One half tablespoon Lard or vegetable oil
One half teaspoon Salt; about

FOR THE GARNISH
3 Sprigs fresh coriander; more
or less (cilantro)
4 Radish roses

Date: Sat, 1 Jun 1996 17:35:01 +0200

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))

Mole Verde con Pechugas de Pollo Green Pumpkinseed Mole with Chicken
Breasts Yield: 4 servings, with about three cups of sauce.

1. Simmering the chicken: Bring 6 cups water and the salt to a boil in a
large saucepan with the minced onion. Add the chicken breasts, skim off any
grayish foam that rises during the first minute of simmering, partially
cover and simmer over medium heat for about 12 minutes, until the breasts
are barely done. If there is time, let the chicken cool in the broth.
Remove the chicken; strain the broth, then spoon off all the fat that rises
to the top.

2. The pumpkinseeds: Heat a medium sized skillet over mediumlow for
several minutes, then pour in the pumkinseeds in a single layer. When the
first one pops, stir them constantly for 4 to 5 minutes, until all have
toasted and popped. Cool completely. In batches, pulverize the seeds in a
spice grinder (or in a blender fitted with a miniblend container). Sift
through a mediummesh sieve, then stir in 1 cup of the broth.

3. The vegetables and spices: If you have fresh tomatillos, simmer them
with the whole chiles in salted water to cover until tender, 1015 minutes;
drain and place in the blender or food processor. Simply drain canned
tomatillos and place in the blender or food processor with the raw chiles.

Tear the lettuce leaves into rough pieces and add to the tomatillos along
with the onion, garlic and fresh coriander. Pulverize the spices in a
mortar or a spice grinder, add to the blender, then process until smooth.

4. Frying and simmering the sauce: Heat the lard or oil in a large saucepan
over medium. When hot, add the pumpkinseedbroth mixture and stir
constantly as it thickens and darkens, 45 minutes. Add the vegetable puree
and stir a few minutes longer, until very thick.

Stir in 2 cups of the chicken broth, reduce the heat to mediumlow and
simmer, partially covered, for about 30 minutes. For a smooth sauce, scrape
into a blender jar, cover loosely and blend until smooth, then return to
the saucepan. Season with salt and, if necessary, thin to a light
consistency with a little broth.

5. Finishing the dish: Just before serving, add the chicken to the
simmering sauce. When heated through, remove the breasts to a warm serving
platter, spoon the sauce over them.

CHILEHEADS DIGEST V3 #002

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