*licks lips*

YOU KNOW,

I grew my own cialntro this year......

*wink wink*


"terrymcintire" > wrote in message
news:AVEcd.383058$mD.165407@attbi_s02...
> * Exported from BigOven *
>
> POLLO EN MOLE VERDE (Chicken in Green Mole)
>
>
> Recipe By :
> Serving Size :0
> Cuisine :
> Main Ingred. :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> For --the chicken:
> * --1 whole chicken
> * --1 small onion
> * --1 medium carrot
> * --1 clove garlic
> * --1 sprig cilantro
>
> For --the mole:
> * --3/4 cup ground toasted pumkin seeds
> * --8 medium-size tomatillos
> * --1/2 medium onion
> * --2 large cloves garlic
> * --4 serrano chiles
> * --4 poblano chiles
> * --4 romaine lettuce leaves
> * --3 sprigs cilantro
> * --3 sprigs epazote
> * --4 cups chicken stock
> * --1 Tablespoon vegetable oil
>
> Place the chicken, onion, carrot, garlic, and cilantro, along with salt
> to taste, in a stockpot with water to cover. Cook until tender, about 40
> minutes, removing the white meat after 25-30 minutes so that it does not
> overcook and become rubbery. Remove from heat and set aside while you
> make the mole.
>
> Put the tomatillos, onion, garlic and serranos in a saucepan with two
> cups of the strained chicken broth. Bring to a boil and simmer for about
> five minutes, until the tomatillos become soft. Transfer this to a
> blender container, add the chopped poblanos and lettuce and puree until
> smooth. Add the ground pumpkin seeds, cilantro and epazote or parsley
> and puree again. Transfer this into a saucepan in which you have heated
> the vegetable oil, and stir continuously as you gradually add the
> remaining two cups of strained chicken stock.
>
> Simmer over low heat about thirty minutes, stirring frequently to make
> sure that the sauce doesn't burn or stick. Taste for salt. Serve in soup
> or stew bowls: place a piece of chicken in each bowl, ladle the mole
> over it, and accompany with plenty of warm tortillas.
>
> NOTE: To remove the skins from poblano chiles, roast them over a gas
> flame or in a broiler, turning until they are charred all over. Then
> place them in a plastic bag for 10-15 minutes. This loosens the skin and
> makes them easy to slide off under a stream of running water.
>
> Background: A mole is a stew which incorprates ground chiles, seeds, and
> sometimes nuts. The basis of a mole verde is the tomate verde, called a
> "tomatillo" north of the border. In Mexico, it is the opinion of many
> cooks that the smaller the tomate verde, the tastier. Sometimes called
> tomate de cascara, they must be removed from their sticky husk before
> cooking. Their slightly tart taste is the perfect foil for the toasted
> pumpkin seeds and the piquant chiles in this recipe. This is one of the
> most popular dishes in Puebla's many marketplace restaurants.
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy Windows recipe software. Try it free at www.bigoven.com. **
>