Green Mole Recipe

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Green Mole
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Ingredients
20
Count
Nutrition
768
Calories
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Ingredients:

Directions:

  1. Put the chicken pieces, onion, and garlic into a large saucepan; add water or chicken broth to cover and add salt. Add the optional giblets if you are making this with water. Bring to a simmer and cook over low heat until the meat is almost tender but still firm, about 25 minutes. (A lot will depend on the quality of the chicken.) If using pork, cook for about 20 minutes longer. Strain, reserving the broth. Reduce or add water to make up to 6 cups (1.5L).
  2. Put the sesame seeds into an ungreased skillet over medium heat, stirring them constantly until they become a deep golden color, about 5 minutes. Take care not to let them burn. Spread them out on a tray to cool. Put the pumpkin seeds into the pan and stir them until they begin to swell and start to pop around, about 3 minutes. Set aside to cool. When the seeds are cool, grind the sesame first with the cloves, peppercorns, and allspice to a slightly textured powder. Then grind the pumpkin seeds to the same texture. Transfer both to a bowl and stir in 1 cup (250ml) of the reserved broth to make a thick paste.
  3. Heat about 3 tablespoons of the lard or oil in a heavy casserole, add the seed paste, and fry over medium-low heat, scraping the bottom of the pan constantly to avoid sticking — if necessary add a little more fat — until dry, shiny, and a rich deep golden color.
  4. Unless you have a large blender jar you may need to blend the greens in two batches, but try to use the minimum of liquid. Put 1 cup (250ml) of the broth into the blender jar and add the garlic, tomate verde, and chiles and blend fairly smooth. Gradually add half of the greens and blend as smoothly as possible. Add the rest of the greens little by little, with just enough of the broth to enable the blades of the blender to work efficiently.
  5. Gradually stir the blended ingredients into the fried seed paste over medium heat, stirring the mixture well after each addition. Continue cooking over medium heat, stirring frequently, until the sauce starts to reduce and thicken, for about 10 minutes. Add the remaining broth and cook for a further 10 minutes — pools of oil will form around the periphery. Add the meat, adjust salt, and cook for a further 10 minutes. Dilute with more broth or water if desired. Serve with corn tortillas.
  6. From My Mexican Kitchen Clarkson Potter
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 767.99 Kcal (3215 kJ)
Calories from fat 387.82 Kcal
% Daily Value*
Total Fat 43.09g 66%
Cholesterol 255.31mg 85%
Sodium 351.49mg 15%
Potassium 2778.89mg 59%
Total Carbs 28.58g 10%
Sugars 9.27g 37%
Dietary Fiber 17.87g 71%
Protein 60.69g 121%
Vitamin C 55.4mg 92%
Iron 12.1mg 67%
Calcium 345.4mg 35%
Amount Per 100 g
Calories 65.42 Kcal (274 kJ)
Calories from fat 33.03 Kcal
% Daily Value*
Total Fat 3.67g 66%
Cholesterol 21.75mg 85%
Sodium 29.94mg 15%
Potassium 236.7mg 59%
Total Carbs 2.43g 10%
Sugars 0.79g 37%
Dietary Fiber 1.52g 71%
Protein 5.17g 121%
Vitamin C 4.7mg 92%
Iron 1mg 67%
Calcium 29.4mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.2
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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