Green Pumpkin Seed Chicken Stew — Mole Verde de Pollo
Pueblan stew of chicken thigh simmered in a vibrant green pipian of toasted pumpkin seeds, tomatillo, jalapeno, cilantro, parsley, and epazote, served with rice and warm corn tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve white onion for poaching and rough-chop 1/4 onion for pipian. Smash 6 garlic cloves, peel 4 for pipian. Husk and rinse tomatillos. Stem jalapeños and serranos. Chop cilantro, parsley, epazote. Finely dice 60g onion for topping. Cut lime into wedges. Cook rice separately.
Simmer
Place chicken thighs in a large saucepan with salt, onion halves, smashed garlic, and bay leaves. Cover with 1.5L water. Simmer over medium-low covered 25 minutes until opaque and pulling from the bone. Strain and reserve 1.2L broth.
Toast
Toast pumpkin seeds in a dry skillet over medium 3-4 minutes, stirring constantly, until puffed and pale golden. Watch closely to prevent burning.
Char
Char tomatillos, jalapeños, and serranos in a dry skillet over medium-high 6-7 minutes until blackened in patches and tomatillos collapse.
Build
Blend toasted pumpkin seeds, charred tomatillos and chiles, chopped onion, peeled garlic, cilantro, parsley, epazote, cumin, pepper, salt, and 480ml broth until very smooth.
Reduce
Heat oil in a large saucepan over medium-high 1 minute. Strain pipian into oil and cook 4-5 minutes stirring constantly until jade green and bubbling. Add remaining 720ml broth, reduce over medium-low 8-10 minutes stirring often until it coats a spoon richly. Taste and adjust salt. Add chicken, warm 4-5 minutes basting.
Finish and plate
Char tortillas over a flame 20 seconds per side. Spoon rice onto plates, ladle chicken thighs with pipian over. Top with diced onion and cilantro. Serve with tortillas and lime wedges.
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