Re: [CH] Green Mole
Andy (quark@erols.com)
Fri, 27 Oct 2000 00:10:09 -0400
Hey CHs,
I can personally vouch for this one. Thanks, Jose.
Andy.
Jose Cisneros wrote:
>
> Hey Chile-Heads
>
> This is at the request of Andy son of Doug chile-head list member, opera
> lover....
> father of Andy.
> Both well met at Karens hotluck.
>
> Mole Verde con Pechugas de Pollo
>
> Green Pumpkinseed Mole with Chicken Breasts
>
> Yield: 4 servings, with about three cups of sauce
>
> Ingredients:
>
> For the chicken and broth:
> 1/2 t salt
> 1 small onion, diced
> 3 large (about 3 3/4 pounds) chicken breasts, halved
> ( I use a whole chicken cut in pieces. )
>
> For the sauce:
> 1 scant cup (about 4 ounces) hulled, untoasted pumpkinseeds (pepitas)
>
> 12 ounces (about 8 medium) tomatillos, husked and washed
> OR 1 1/2 13-oz. cans tomatillos, drained
> Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 small
> jalapeņos), stemmed and seeded
> 5 large romaine lettuce leaves
> 1/2 medium onion, roughly chopped
> 3 small cloves garlic, peeled and roughly chopped
> 3 large sprigs fresh coriander (cilantro)
> 1/8 t cumin seeds (or 1/8 t ground cumin)
> 6 black peppercorns (or a big pinch ground)
> 2 cloves (or a pinch ground)
> 1 1/2 T lard or vegetable oil
> salt, about 1/2 t
>
> For the garnish:
> A few sprigs of fresh coriander (cilantro)
> 4 radish roses
>
> 1. Simmering the chicken.
>
> ( I brown the chicken parts first prior to tossing them into a pot to
> simmer. )
> Bring 6 cups water and the salt to a boil in a large saucepan with the
> diced onion. Add the chicken breasts, skim off any
> grayish foam that rises during the first minute of simmering, partially
> cover and simmer over medium heat for about 12
> minutes, until the breasts are barely done. If there is time, let the
> chicken cool in the broth. Remove the chicken; strain the
> broth, then spoon off all the fat that rises to the top.
>
> 2. The pumpkinseeds.
>
> Heat a medium sized skillet over medium-low for several minutes, then
> pour in the pumkinseeds in a single layer. When the
> first one pops, stir them constantly for 4 to 5 minutes, until all have
> toasted and popped. Cool completely. In batches,
> pulverize the seeds in a spice grinder (or in a blender fitted with a
> miniblend container). Sift through a medium-mesh sieve,
> then stir in 1 cup of the broth.
>
> 3. The vegetables and spices.
>
> If you have fresh tomatillos, simmer them with the whole chiles in
> salted water to cover until tender, 10-15 minutes; drain
> and place in the blender or food processor. Simply drain canned
> tomatillos and place in the blender or food processor with
> the raw chiles.
>
> Tear the lettuce leaves into rough pieces and add to the tomatillos
> along with the onion, garlic and fresh coriander. Pulverize
> the spices in a mortar or a spice grinder, add to the blender, then
> process until smooth.
>
> 4. Frying and simmering the sauce.
>
> Heat the lard or oil in a large saucepan over medium. When hot, add the
> pumpkinseed-broth mixture and stir constantly as
> it thickens and darkens, 4-5 minutes. Add the vegetable puree and stir a
> few minutes longer, until very thick.
>
> Stir in 2 cups of the chicken broth, reduce the heat to medium-low and
> simmer, partially covered, for about 30 minutes. For
> a smooth sauce, scrape into a blender jar, cover loosely and blend until
> smooth, then return to the saucepan. Season with salt
> and, if necessary, thin to a light consistency with a little broth.
>
> 5. Finishing the dish.
>
> Just before serving, add the chicken to the simmering sauce. When heated
> through, remove the breasts to a warm serving
> platter, spoon the sauce over them and decorate with sprigs of coriander
> and radish roses.
>
> L8r
>
> Joe