Dinner · 60 min · mexican

Mole Verde de Pollo

Weeknight-friendly Mexican cooking: Mole Verde de Pollo comes together in 60 minutes with chicken pieces, tomatillos, and not much else. It is weeknight cooking that still hits your targets — 57 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Chicken pieces
• 1.5 lb Tomatillos
• 3 Poblano chiles
• 1 Jalapeño
• 1 cup Romaine lettuce
• 1/2 cup Epazote
• 1 cup Cilantro
• 1/2 cup Pumpkin seeds
• 1/2 White onion
• 3 cloves Garlic
• 3 cups Chicken broth
• 2 tbsp Lard or oil

Steps

1. Simmer the chicken in salted water 25 minutes until tender. Reserve the broth — it becomes the mole liquid.
2. Toast the pumpkin seeds in a dry skillet until they pop and turn golden, then grind to a fine powder.
3. Char the tomatillos, poblanos, and jalapeño under the broiler, then blend with the lettuce, epazote, cilantro, onion, garlic, and the ground seeds until vivid green and smooth.
4. Fry the green puree in lard 8 minutes, stirring — it will darken slightly and the raw edge cooks off.
5. Thin with 3 cups of the reserved broth and simmer 15 minutes into a fresh, herbal mole.
6. Add the chicken and simmer 10 minutes more. Serve with rice and warm tortillas.

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