Pollo en Mole Verde

  • Yield: 6 servings


3whole chicken breasts, split
1medium carrot, sliced
1medium yellow onion, sliced
1clove garlic
1teaspoon salt
4 peppercorns
3/4cup pumpkin seeds, ground
8 tomatillos, cut into quarters
2 serrano chiles, chopped
1medium yellow onion, cut into quarters
1clove garlic
3sprigs cilantro
3sprigs epazote
1tablespoon vegetable oil
Salt and pepper to taste


  1. Combine the chicken, carrot, 1 onion, 1 garlic clove, 1 teaspoon salt and peppercorns with enough water to cover in a large saucepan. Cover and bring to a boil; reduce the heat.
  2. Simmer for 15 to 20 minutes or until the chicken is tender. Remove from the heat and let stand until cool, reserving the solids and broth.
  3. Combine 1 cup of the reserved broth, the pumpkin seeds, tomatillos, serrano chiles, 1 onion, 1 garlic clove, cilantro and epazote in a blender and process until pureed.
  4. Simmer the puree in the oil in a saucepan for 10 minutes, stirring freuqently.
  5. Stir in 2 more cups of the reserved broth and simmer for 30 minutes longer, stirring occasionally. Season with salt and pepper to taste.
  6. Chop the chicken into bite-size pieces, discarding the skin and bones. Add the chicken and remaining reserved solids to the sauce mixture and simmer until heated through, stirring frequently.
  7. Serve over hot cooked rice with tortillas.
  8. Leftovers may be served as burritos.

Recipe reprinted with permission from The Junior League of Phoenix, Inc., Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005)