Pollo Mole Verde
Ingredients
- 6 tablespoons raw pumpkin seeds
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon ground cumin ⓘ
- 1/8 teaspoon ground cinnamon ⓘ
- 1 dash fresh ground black pepper ⓘ
- 1 1/4 cups chicken broth, divided ⓘ
- 2 tomatillos
- 1 small serrano chili, stem removed ⓘ
- 1 garlic clove ⓘ
- 1/2 small onion, peeled and root end intact ⓘ
- 1 tablespoon chopped fresh cilantro ⓘ
- 2 large romaine lettuce leaves ⓘ
- 1/2 teaspoon vegetable oil ⓘ
- 4 (4 ounce) boneless skinless chicken breast halves ⓘ
- cooking spray ⓘ
Instructions
- Heat a large, heavy skillet over medium heat; add pumpkinseeds. Cook 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; cool completely.
- Place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground.
- Place spice mixture in a small bowl; stir in 1/2 cup broth. Set aside.
- Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently.
- Remove from heat; cool. Quarter tomatillos. Trim root from onion half; discard root.
- Place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped.
- Add 1/4 cup broth, cilantro, and lettuce; process until smooth.
- Prepare grill. Heat 1/2 teaspoon oil in skillet over medium heat. Add pureed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally.
- Stir in spice mixture and 1/4 cup broth; simmer 10 minutes, stirring frequently. Add 1/4 cup broth, stirring with a whisk. Remove from heat; keep warm.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Top chicken with mole. Serve with rice.
Nutrition & Diet Analysis (per serving)
993
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).