Pollo Con Mole Verde

Name: Pollo Con Mole Verde
Ingredients: 4 pounds chicken roasting; 4 cups chicken broth hot; 3/4 cup pepitas (pumpkin seeds); 8 each peppercorns; 18 teaspoon cumin seeds; 2 each tomatillos; 2 each jalapeno pepper roasted, peeled, seeded; 4 each scallions, spring or green onions with tops; 2 each garlic cloves mashed; 2 tablespoons schmaltz (chicken fat); 1 bunch mustard greens; 2 large romaine lettuce leaves; 4 each cilantro sprigs

13 ingredients

11 steps

Ingredients

4 pounds chicken roasting
4 cups chicken broth hot
3/4 cup pepitas (pumpkin seeds)
8 each peppercorns
18 teaspoon cumin seeds
2 each tomatillos
2 each jalapeno pepper roasted, peeled, seeded
4 each scallions, spring or green onions with tops
2 each garlic cloves mashed
2 tablespoons schmaltz (chicken fat)
1 bunch mustard greens
2 large romaine lettuce leaves
4 each cilantro sprigs

Directions

1

Put whole chicken in a casserole, cover with the stock, and bring to a simmer.
2

Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour.
3

Remove chicken from stock and let it cool enough to carve it.
4

Toast the pumpkin seeds together with the peppercorns and cumin in a hot ungreased skillet about 5 minutes, stirring constantly to prevent scorching.
5

Put into a blender and grind fine.
6

Remove outer husks from the tomatillos, put them in a pan with cold water to cover, and bring to a simmer.
7

Simmer 10 minutes, drain, then add them to the blender with 1/2 cup of their liquid and blend to a smooth thick puree.
8

Chop all the remaining ingredients and add them to the blender.
9

Add chicken stock, if needed, to thin the puree.
10

Pour sauce into the skillet and simmer about 10 minutes to evaporate some of the liquid.
11

Carve chicken in 4 or more pieces and add to the sauce, coating the pieces well.