HOW TO MAKE GREEN MOLE RECIPES

Steps:

• To poach the chicken, combine all of the ingredients except the chicken in a large pot and bring to a simmer. Simmer 20 minutes. Add the chicken breasts and skim off any foam when the liquid comes back to a simmer. Partly cover and simmer 15 minutes. Remove from the heat and allow to cool for 5 to 10 minutes, or longer if possible. Then, using tongs, remove the chicken breasts to a sheet tray or bowl. When they are cool enough to handle, remove the skin. Cover and set aside. Strain the stock through a cheesecloth-lined strainer and measure out 3 cups. Skim off the fat from the top. (If you do this step the day before, chill the stock first, then skim off the fat from the top. Chill any remaining stock, skim off the fat and freeze.)
• To make the mole, heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden, or they will taste bitter. Transfer to a bowl or a baking sheet and allow to cool. Set aside 2 tablespoons of the seeds for garnish.
• If you’re using fresh tomatillos, bring a medium pot of water to a simmer, add the tomatillos, and simmer for 10 minutes, flipping them over in the water halfway through, until soft. Drain and place in a blender. If using canned tomatillos, drain and place them in a blender. Add the cooled pumpkin seeds, the chilies, lettuce, onion, garlic, cilantro, and 1/2 cup of the stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary. If necessary, do this in 2 batches.
• Heat the Dutch oven or heavy saucepan over medium-high heat until a drop of water evaporates immediately on contact. Add the oil, wait for a minute, then drizzle in a bit of the pumpkin seed mixture; if it sizzles loudly, add the rest, holding the lid above the pan, as the mixture will spatter. Cook, stirring, until the mixture darkens and thickens, about 5 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Stir or whisk in the remaining stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt.
• To serve, place the chicken breasts in the pot with the mole and warm on top of the stove, then remove the chicken pieces to a platter and nap with the warm sauce; or place in a large, attractive baking dish, pour on the sauce, cover and warm in a low oven (275 degrees) for 20 minutes. Garnish with cilantro sprigs and pumpkin seeds. Serve with rice.

Steps:

• To a large pot, add the pork chunks, garlic, onion, bay leaves, peppercorns, and salt. Top the meat with plenty of water. Bring to a boil over high heat, skim off the foam that forms on top. Then cover the pot and the heat to low. Simmer on low for an hour.
• Strain and reserve all the pork stock as it will be used for reconstituting the mole verde powder. Throw out the garlic, onion, bay leaves, and peppercorns. Set the meat aside.
• Heat the oil in a pan on medium heat and stir in the mole powder. Cook for a little bit until the mole powder becomes a bit fragrant. Slowly pour in and mix 2 cups the pork stock. It will clumps up a bit but keep stirring until the mole melts and incorporates.
• Bring to a quick boil and add the reserved pork chunks and beans. If the sauce thickens too much at any time, add 1 cup of the pork stock at a time (I used 4 cups total). Reduce heat to a low simmer and continue cooking for 25 minutes.
• Serve in bowls and garnish with onion and a squeeze of lime.