Pollo Mole Verde Food

POLLO MOLE VERDE

Steps:

• Heat a large, heavy skillet over medium heat; add pumpkinseeds. Cook 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; cool completely.
• Place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground.
• Place spice mixture in a small bowl; stir in 1/2 cup broth. Set aside.
• Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently.
• Remove from heat; cool. Quarter tomatillos. Trim root from onion half; discard root.
• Place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped.
• Add 1/4 cup broth, cilantro, and lettuce; process until smooth.
• Prepare grill. Heat 1/2 teaspoon oil in skillet over medium heat. Add pureed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally.
• Stir in spice mixture and 1/4 cup broth; simmer 10 minutes, stirring frequently. Add 1/4 cup broth, stirring with a whisk. Remove from heat; keep warm.
• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Top chicken with mole. Serve with rice.

MOLE VERDE CON POLLO

Steps:

• Fry chicken in animal fat, until lightly browned.
• In a food processor blend cloves, peppers, pepper and tomatillos. Add mix to fried chicken and add 2 cups of water. Cook for 40 minutes.
• Just before serving add the epazote, parsley and hierba santa, which have been previously blended in a food processor with a little water, so they stay bright green.
• Cook for 5 minutes more and remove from heat. The sauce should not be thick.
• Serve with white rice on the side.

POLLO MOLE POBLANO

Steps:

• In a medium bowl place the red chile powder, sesame seeds, almonds, crushed tortilla, raisins, garlic, anise seeds, cinnamon, cloves, coriander, tomatoes, salt, peppercorns, and 2 cups of the chicken stock. Mix the ingredients together and pour them into a blender. Puree the mixture until it is a thick paste.
• Place the other 3 cups of chicken stock in a medium large sauce pan and heat it. While stirring constantly, gradually add the blended paste. Bring the sauce to a boil. Reduce the heat and add the chocolate. Simmer the sauce until the chocolate has melted and a thick gravy is formed.
• In a large saucepan, half filled with boiling water, place the chicken. Reduce the heat, cover and simmer the chicken for 15 minutes. Broil the chicken 5-10 minutes on each side or until it is nicely browned. Serve it with the sauce.