Green Mole (Pipian Verde)

Method11 steps

1. 1

   Step 1: Heat the oven to 400°F/200°C. Remove the husks and stems from the 5–6 tomatillos and rinse them. Roast about 15–20 minutes until army green and softened. If making optional Arroz Rojo, rinse and roast its separate 1–2 Roma tomatoes on the same tray; keep the roasted tomatoes distinct from the tomatillos.

   Roast tomatillos · 20 minUses 5-6 tomatillos · 1–2 Roma tomatoes for optional Arroz Rojo · Water for rinsing tomatillos, optional tomatoes, peppers and greens, as needed

2. 2

   Step 2: Optional brining: dissolve the 1/4 cup brine salt in 4 cups cold water, following the source note ratio of 1 cup salt per gallon. Submerge the 2 chicken breasts in a suitable vessel and refrigerate while preparing the sauce, about 30–60 minutes as the article suggests. If more brine is needed to submerge them, scale salt and water together at that ratio. If skipping brining, keep the same 2 breasts refrigerated until step 9; the brine ingredients are then unused.

   Uses 2 chicken breasts · 1/4 cup salt for optional chicken brine · 4 cups cold water for the optional 1/4 cup salt brine

3. 3

   Step 3: Toast the 1 cup pepitas in a dry skillet over medium heat for about 4–6 minutes, stirring regularly until popping and golden.

   Uses 1 cup pepitas (pumpkinseeds)

4. 4

   Step 4: Process the toasted pepitas from step 3 with 1/2 tsp initial mole salt, cracked mole pepper and, if using, 1 pinch cumin and 1 pinch ground clove.

   Uses Dry-toasted pepitas · 1/2 tsp initial salt for mole · Freshly cracked black pepper for mole · 1 pinch cumin, optional · 1 pinch ground clove, optional

5. 5

   Step 5: Rinse the 2 serranos, cilantro (6–8) and selected greens. Stem the serranos; discard thick lower cilantro stems and retain tender upper stems. To the seasoned pepitas from step 4, add only the roasted tomatillos from step 1, serranos, 1 cup spinach OR 2–3 romaine leaves, the mole 1/2 onion, mole 2 garlic cloves, 6–8 cilantro sprigs and 1 cup of the 2-cup mole-stock (1 cup) supply. Blend and taste for heat, adding optional extra serrano only if desired.

   Uses Seasoned ground toasted pepitas · Only roasted tomatillos, excluding optional rice tomatoes · 2 serrano peppers · 1 cup spinach leaves OR 2–3 romaine lettuce leaves · 2–3 romaine lettuce leaves instead of spinach · 1/2 onion for mole · 2 garlic cloves for mole · 6–8 cilantro sprigs

6. 6

   Step 6: Heat the 1–2 tbsp mole olive oil OR a dollop of lard in a saucepan over medium heat. Add the blended mole from step 5 and the remaining 1 cup mole stock. Partially cover and simmer gently over medium-low heat for about 20–30 minutes, stirring regularly, until thick enough to cling to a spatula.

   Simmer green mole · 30 minUses Blended green mole · 1–2 tbsp olive oil for simmering mole · A dollop of lard instead of the mole olive oil · Remaining 1 cup mole stock for simmering

7. 7

   Step 7: Optional Arroz Rojo: while the mole simmers, sauté the 1 cup uncooked white rice in its separate 1 tbsp oil over medium heat for a few minutes until opaque and starting to brown. Blend the separate rice 1/2 onion, rice 1 garlic clove and only the roasted Roma tomatoes from step 1. If needed, take a few spoonfuls from the separate 2-cup rice-stock (2 cups) supply to help blending. Stir this purée into the rice and sauté a couple of minutes, then add the remainder of that same 2-cup stock supply and the rice 1/2 tsp salt. Bring to a light boil, reduce to a low simmer and cook about 15–20 minutes until the liquid is absorbed and rice tender. If still firm after absorption, add a little hot water and continue covered until tender. Cover off heat for a few minutes to rest; adjust with a little extra rice salt (to taste) if needed.

   Optional rice simmer: 15–20 minutes until absorbed and tender · 20 minUses 1 cup uncooked white rice for optional Arroz Rojo · 1 tbsp oil for optional Arroz Rojo · 1/2 onion for optional Arroz Rojo · 1 garlic clove for optional Arroz Rojo · Only roasted Roma tomatoes for optional Arroz Rojo, excluding tomatillos · 2 cups stock for optional Arroz Rojo, including any spoonfuls used for blending · 1/2 tsp salt for optional Arroz Rojo · A little hot water only if optional rice remains firm after absorbing liquid

8. 8

   Step 8: Mix the chicken seasoning: 1 tsp pure ground New Mexican chili powder, 1/2 tsp Mexican oregano, 1/4 tsp garlic powder, 1/4 tsp chicken seasoning salt and cracked chicken pepper. If not brining, add a little extra chicken seasoning salt as desired before seasoning the raw chicken; do not taste after raw chicken contact.

   Uses 1 tsp ground New Mexican chili powder, without additives · 1/2 teaspoon Mexican oregano · 1/4 teaspoon garlic powder · 1/4 tsp salt for chicken seasoning · Freshly cracked black pepper for chicken seasoning · Extra chicken seasoning salt if not brining, as desired

9. 9

   Step 9: Bake the chicken while the mole simmers. Remove the optionally brined breasts from step 2, discard used brine and pat the chicken dry without rinsing. Melt the 1 tbsp butter in a baking dish. Coat the breasts with the butter and all the prepared chicken seasoning from step 8. Bake in the 400°F/200°C oven for about 20 minutes, continuing as needed until the thickest part of each breast reaches 74°C/165°F.

   Bake chicken about 20 minutes, then verify 74°C/165°F · 20 minUses The 2 refrigerated chicken breasts, optionally brined · 1 tablespoon butter · Prepared chicken seasoning

10. 10

    Step 10: Taste the reduced green mole from step 6 and add a little extra mole salt (to taste) if needed, accounting for the salt already in the stock.

    Uses Reduced green mole · Extra mole salt, to taste

11. 11

    Step 11: Serve the fully cooked chicken from step 9 with plenty of seasoned green mole from step 10 and, if made, the finished Arroz Rojo from step 7. Promptly refrigerate leftovers in covered containers.

    Uses Fully baked chicken breasts · Seasoned green mole · Finished optional Arroz Rojo, only if made