* 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. **

*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. **
>

~*~ Bunny ~*~ wrote:
> *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. **
>>
>
>
>
Boy howdy, you are REALLY into authentic. Seriously, that's great. Fresh
herbs are always better, but I am not telling you anything you don't
know. BTW, I had to dig for these REAL Mexican recipes. I will send more
later if you would like. Busy tomorrow. I assumed you would be content
with a taste of Mexican cuisine, but you are obviously more
discriminating. Talk to you later Bunny.
Take Care,
Terry McIntire (retired old guy)