Mole Verde con Pollo with Corn Tortillas

 

Here’s a delicious breakdown for Mole Verde con Pollo with Corn Tortillas—a vibrant Mexican classic with gentle fowl in a clean, herbaceous green sauce served with warm tortillas.

 

Ingredients (Serves four)

For the Mole Verde:

1 complete chicken (about three-4 lbs), reduce into portions

2 tablespoons vegetable oil

1 medium onion, chopped

three cloves garlic, minced

2-three tomatillos, husked and rinsed

1 poblano pepper, roasted and peeled

2-3 serrano peppers (adjust for spice)

1 cup fresh cilantro leaves

half cup pumpkin seeds (pepitas), toasted

half of cup clean parsley

half of cup spinach or chard leaves

1 teaspoon dried oregano

1 teaspoon cumin seeds, toasted

1/4 teaspoon floor cloves

Salt and pepper to flavor

2 cups chook broth (from cooking bird)

For Serving:

Corn tortillas, warmed

Extra cilantro or thinly sliced radishes (optional garnish)

Instructions

1. Cook the Chicken

In a big pot, cowl the bird portions with water and a pinch of salt.

Bring to a boil, lessen heat, and simmer 30–40 minutes until fully cooked.

Remove hen, reserving 2 cups of the broth. Set aside.

2. Prepare the Mole Verde

Roast the tomatillos until lightly charred.

Roast or char the poblano pepper; peel, take away seeds.

In a blender, combine tomatillos, peppers, garlic, onion, cilantro, parsley, spinach, pumpkin seeds, oregano, cumin, cloves, and approximately 1 cup of the reserved fowl broth. Blend till easy.

3. Cook the Sauce

Heat oil in a large pan over medium warmness.

Pour in the inexperienced sauce and cook dinner 5–7 minutes, stirring frequently.

Add the chicken pieces and final broth. Simmer lightly 10–15 mins until the sauce thickens slightly and hen is completely covered.

Adjust salt and pepper to flavor.

4. Serve

Warm corn tortillas in a skillet or on a comal.

Serve the hen with generous spoonfuls of mole verde over the top.

Garnish with clean cilantro or thinly sliced radishes if favored.

💡 Tips for Extra Flavor:

Toasting pumpkin seeds and spices complements the nutty, earthy flavor of the mole.

For a deeper green colour, blanch the spinach in short before mixing.

Leftovers taste even better tomorrow as the flavors meld together.

This dish is an ideal balance of vivid, natural, and barely nutty flavors—comforting yet clean—and pairs fantastically with heat, smooth corn tortillas for scooping every chunk.