Green oaxacan mole (directions)

Yield: 1 servings

Measure Ingredient


Put the chicken pieces into a pan; add the garlic and onion with water to cover and salt to taste. Bring to a simmer and continue simmering until the meat is just tender. Strain, reserving the broth. Add water or reduce to make 4 cups broth.

Prepare 1 recipe chochoyotes and set aside.

Remove the jusks from the tomate verde, rinse briefly, and chop roughly. Put into a blender jar with the water. Add the garlic, onion, oregano, cumin seed, cloves, allspice, and fresh chiles and blend until smooth. Heat the lard in a heavy pan or saute pan, add the blended ingredients, and fry over fairly high heat, stirring from time to time, until reduced and well seasoned - about 15 minutes.

Blend the tortilla masa with 1 cup of the chicken broth until smooth and stir into the pan with 2 more cups of the broth. Cook over medium heat, simmering until the sauce begins to thicken - about 10 minutes.

Add the chochoyotes one by one, make sure they are well covered by the sauce, and simmer for a frew moments while you prepare the greens.

Put the greens with 1½ cups water into a blender jar and blend as smoothly as possible. If the greens are tough and stringy, strain through a sieve into the pan, pressing the debris firmly so that all the juice and soft matter are extracted. Stir gently - you don't want to break up the dumplings - taste for salt, and cook for 10 minutes longer or until the dumpling dough is cooked.

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From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking

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