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Chicken in Oaxacan Green Mole with White Beans |
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Serves: 4 Print this Recipe(Pollo en Mole Verde de Oaxaca y Frijoles Blancos) Category: Chicken Moles and Stews Mole Verde, Oaxaca style, is different than the green moles of other regions. The state of Oaxaca is often called, "the land of the seven moles" although there could be dozens more. This mole features the distinctive and important flavors of the green herbs epazote and hoja santa. (See INFORMATION AND SPECIAL TECHNIQUES for mail-order sources. There's really no substitute for them, but if necessary, substitute dried epazote for fresh and cilantro for the hoja santa.) Cooked white beans are added shortly before serving. It's a great dish! 2 cups Basic Pot Beans with small white beans 4 skinless chicken leg with thighs attached, on the bone 1 (14 1/2-ounce) can reduced-sodium chicken broth 1 medium (about 6 ounces) white onion, cut into chunks 6 cloves garlic (large), peeled 1 carrot, scrubbed and cut into chunks 1/4 teaspoon crushed red pepper 1/2 pound fresh tomatillos, husked, rinsed, and quartered 3 large jalapeño peppers (3 ounces), seeded, veins removed, and chopped 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/8 teaspoon ground cloves 1 tablespoon vegetable oil 3/4 cup loosely packed flat-leaf parsley 3 sprigs (6-inch) epazote leaves only, or 1 teaspoon dried epazote 2 medium size hoja santa leaves, torn into pieces (or 1/2 cup loosely packed fresh cilantro sprigs) 2 tablespoons masa harina, (flour for corn tortillas) 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper, or to taste 1/2 teaspoon sugar, or more is sauce is too tart 1. Prepare the beans and reserve. Put the chicken into a large saucepan. Add the broth, 1 cup of water, half of the onion, half of the garlic, the carrot, and the crushed red pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, until tender, 30 to 35 minutes. Remove the chicken pieces to a bowl and cover to keep moist. Pour the cooked broth through a strainer into a bowl and reserve for the sauce. Discard the debris. 2. In a blender or food processor, blend the tomatillos, jalapeños, cumin, allspice, cloves, the remaining half of the onion, and the remaining garlic. Add 1 cup of the chicken broth, and blend until smooth. 3. In a large saucepan, heat the oil until it shimmers. Slowly pour in the tomatillo mixture (so it won't splatter), and cook, stirring frequently, 5 minutes. 4. In the same blender jar, blend the parsley, epazote, hoja santa, masa, salt, pepper, and sugar with 1/2 cup of the cooked chicken broth. Purée the mixture until smooth, and pour into the pan with the sauce. Cook over low heat, stirring frequently to prevent sticking, 20 minutes. Add the cooked chicken and the white beans. Simmer, partially covered, 10 to 15 minutes to heat through and blend flavors. Adjust seasoning. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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