Pollo Con Mole Verde is a Mexican dish that tantalizes the taste buds with its vibrant flavors and rich history. Originating from the central valleys of Mexico, the dish showcases the exquisite use of green mole—a sauce made from tomatillos, fresh herbs, and a blend of spices. This dish is not just a meal; it’s a celebration of culture, family gatherings, and traditional cooking techniques. Its unique combination of flavors makes it a local favorite and a must-try for anyone looking to explore Mexican cuisine.
In this article, you will learn how to make authentic Pollo Con Mole Verde at home, from selecting the best ingredients to perfecting your cooking technique. Whether you’re a beginner or a seasoned chef, you’ll find something to enhance your culinary skills. We’ll cover the essential Pollo Con Mole Verde ingredients, explore delightful variations, and provide you with step-by-step instructions for creating this delicious dish.
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| Chicken | 2 lbs, cut into pieces | Fresh chicken provides a juicy base for the dish, absorbing the mole’s flavors beautifully. |
| Tomatillos | 6-8, husked | These green fruits add a tartness that brightens up the mole verde. |
| Fresh cilantro | 1 cup, chopped | Cilantro introduces a fresh, herbaceous quality, crucial for an authentic mole verde. |
| Onion | 1 large, chopped | Onion adds sweetness and depth when sautéed, forming the aromatic base of the dish. |
| Garlic | 4 cloves, minced | Fresh garlic enhances the aroma and depth of flavor in Pollo Con Mole Verde. |
| Jalapeño | 1, chopped | A touch of heat from jalapeños balances the flavors and adds a kick. |
| Chicken broth | 4 cups | This liquid is essential for simmering the chicken and extracting flavors. |
| Vegetable oil | 2 tablespoons | Used for sautéing vegetables, adding richness to the dish. |
| Salt | to taste | Enhances all the flavors in the dish, making them pop. |
Step-by-Step Instructions
- Prepare the Ingredients: Start by chopping the fresh vegetables and marinating the chicken with salt and a bit of lime juice. This step is crucial for enhancing the flavors of your homemade Pollo Con Mole Verde.
- Cook the Base: In a large pot, heat the vegetable oil over medium heat. Sauté the chopped onions until they turn golden brown, which will add an aromatic depth to the sauce.
- Add Garlic and Jalapeño: Mix in the minced garlic and chopped jalapeño, cooking for another 1-2 minutes until fragrant. This will introduce a nice kick to the flavor profile of your mole.
- Incorporate Tomatillos and Cilantro: Add the tomatillos and chopped cilantro to the pot and cook for about 5 minutes until the tomatillos soften. The vibrant green color will shine through; this is what makes Pollo Con Mole Verde so appealing!
- Blend the Mole: Pour the mixture into a blender, add a bit of chicken broth, and blend until smooth. You may need to do this in batches depending on the size of your blender.
- Cook the Chicken: In the same pot, add the chicken pieces and pour the blended mole over them. Add the remaining chicken broth. Cover and let it simmer for about 30-40 minutes, or until the chicken is tender and fully cooked.
- Serve: Once cooked, serve Pollo Con Mole Verde hot over rice, or with tortillas. Garnish with additional cilantro for a fresh touch.
Pro Tips
- Choose Fresh Ingredients: The fresher your tomatillos and herbs, the more vibrant your mole will be.
- Adjust Spice Levels: If you prefer a milder dish, remove the seeds from the jalapeño before adding it to the pot.
- Make it Ahead: This dish tastes even better the next day! Prepare it ahead of time for a flavor-packed meal.
- Experiment with Variations: Feel free to add other ingredients like pumpkin seeds or avocados for extra texture.
- Pair with Sides: Serve with Mexican rice or refried beans for a complete meal.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Carbohydrates | 20g |
| Saturated Fats | 5g |
| Fiber | 3g |
| Cholesterol | 80mg |
| Sugars | 4g |
| Total Fat | 15g |
FAQs
What is the best way to store Pollo Con Mole Verde?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Can Pollo Con Mole Verde be made vegan or gluten-free?
Yes! For a vegan version, substitute chicken with tofu or jackfruit, and use vegetable broth. Ensure that all ingredients are gluten-free if that is a concern.
What are the best side dishes to serve with Pollo Con Mole Verde?
Pair it with Mexican rice, refried beans, or simply warm tortillas for a complete meal.
How long does it take to prepare Pollo Con Mole Verde?
Preparing and cooking Pollo Con Mole Verde takes about 1 hour, including prep and cooking time.
Can I freeze Pollo Con Mole Verde for later?
Yes! Allow it to cool completely before transferring to a freezer-safe container. It reheats beautifully.
How spicy is Pollo Con Mole Verde?
The spice level can be adjusted by altering the amount of jalapeño. Feel free to use milder peppers if you prefer less heat.
Can I use store-bought mole sauce?
Absolutely! If you’re short on time, using a store-bought mole verde can save you a lot of effort, though the homemade version is worth the try!
What’s the best way to reheat Pollo Con Mole Verde?
The best way to reheat is gently on the stove over low heat, stirring occasionally to avoid burning. You can add a splash of chicken broth if it seems too thick.
Making Pollo Con Mole Verde at home is a rewarding culinary adventure that brings the rich flavors of Mexican cuisine right to your kitchen. This dish not only nourishes the body but also connects you to the vibrant culture and traditions of Mexico. So, don’t hesitate! Gather your ingredients and embark on this delicious journey.
Tried this Pollo Con Mole Verde recipe? Let us know your experience in the comments!
