Pollo Mole Verde

1 3 lb chicken

Sauce:

12 tbsp pumpkin seeds, toasted

1/2 tsp salt

1/4 tsp ground cumin

1/4 tsp ground cinnamon

dash freshly ground pepper

2-1/2 c chicken broth

4 tomatillos

2 serrano chile

2 garlic cloves

1 small onion, peeled, halved and root intact

2 tbsp fresh cilantro

4 large romaine lettuce leaves

1 tsp vegetable oil

Cilantro for garnish

 

Cook chicken in a large pot. Season with salt, pepper, cumin and oregano. Remove chicken from stock; cool. Save broth for sauce. Remove meat and skin from bones; discard bones and skin. Shred chicken.

Place pumpkin seeds, salt, cumin, cinnamon and pepper in a spice mill. Process until finely ground. Place mixture in a small bowl. Stir 1 cup broth into the spice mixture. 

Remove husks and stem from tomatillos. Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently. Remove from heat; cool. Quarter tomatillos. Trim roof=t from onion and discard. 

Place tomatillos, chile, garlic and onion in a blender. Add 1/2 cup broth, cilantro and lettuce. Process until smooth. 

Heat oil in a skillet over medium heat. Add puréed tomatillos mixture; reduce heat to low and cook 5 minutes or until slightly thick. Stir in spice mixture and remaining broth. Add shredded chicken and cook 10 minutes. 

Serves 8

© Donna Detter, May 2009

I serve this over Donna's Mexican Rice