Zacatecas-Style Green Mole With Chicken (Pollo en Mole Verde Zacatecano)

Name: Zacatecas-Style Green Mole With Chicken (Pollo en Mole Verde Zacatecano)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 (3–4-lb.) whole chicken, cut into 8 pieces; 1 ⁄ 2 cup chopped cilantro stems; 2 tbsp. kosher salt; 1 tsp. whole black peppercorns; 2 cloves garlic; 1 large yellow onion, chopped; 1 bay leaf; 8 oz. tomatillos, peeled and chopped; 2 jalapeños, stemmed and chopped; 1 ⁄ 2 cup cilantro leaves; 2 tsp. kosher salt, plus more to taste; 2 cloves garlic, chopped; 2 (8-inch) flour tortillas, toasted, plus more for serving; 3 tbsp. canola oil; Mexican rice , for serving

Serves
serves 6

TODD COLEMAN

Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.

Ingredients

For the Chicken

1 (3–4-lb.) whole chicken, cut into 8 pieces
¹⁄₂ cup chopped cilantro stems
2 tbsp. kosher salt
1 tsp. whole black peppercorns
2 cloves garlic
1 large yellow onion, chopped
1 bay leaf

For the Mole Verde

8 oz. tomatillos, peeled and chopped
2 jalapeños, stemmed and chopped
¹⁄₂ cup cilantro leaves
2 tsp. kosher salt, plus more to taste
2 cloves garlic, chopped
2 (8-inch) flour tortillas, toasted, plus more for serving
3 tbsp. canola oil
Mexican rice, for serving

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Instructions

Step 1

Cook the chicken: Place chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and 12 cups water in a 6-qt. saucepan and bring to a boil; reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes.

Step 2

Remove chicken from saucepan and strain liquid through a fine strainer; reserve 4 cups, and save remaining liquid for another use. Set chicken and liquid aside.

Step 3

Heat tomatillos and jalapeños in a 4-qt. saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup reserved cooking liquid; puree.

Step 4

Heat oil in a 6-qt. saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining cooking liquid and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.

Step 5

Add chicken pieces and cook until heated through, about 10 minutes. Serve with Mexican rice and tortillas.

Cook the chicken: Place chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and 12 cups water in a 6-qt. saucepan and bring to a boil; reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes.
Remove chicken from saucepan and strain liquid through a fine strainer; reserve 4 cups, and save remaining liquid for another use. Set chicken and liquid aside.
Heat tomatillos and jalapeños in a 4-qt. saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup reserved cooking liquid; puree.
Heat oil in a 6-qt. saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining cooking liquid and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.
Add chicken pieces and cook until heated through, about 10 minutes. Serve with Mexican rice and tortillas.