Pollo Con Mole Verde

2 hours Prep: 20 minutes Cook: 1 hours

647 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

4	pounds	chicken	roasting
4	cups	chicken broth	hot
3/4	cup	pumpkin seeds
8	each	peppercorns
1/8	teaspoon	cumin seeds
2	each	tomatillos
2	each	jalapeno pepper	roasted, peeled, seeded
4	each	scallions, spring or green onions	with tops
2	each	garlic clove	mashed
2	tablespoons	chicken fat
1	bunch	mustard greens
2	large	romaine lettuce	leaves
4	each	cilantro	sprigs

Directions

Put whole chicken in a casserole, cover with the stock, and bring to a simmer.

Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour.

Remove chicken from stock and let it cool enough to carve it.

Toast the pumpkin seeds together with the peppercorns and cumin in a hot ungreased skillet about 5 minutes, stirring constantly to prevent scorching.

Put into a blender and grind fine.

Remove outer husks from the tomatillos, put them in a pan with cold water to cover, and bring to a simmer.

Simmer 10 minutes, drain, then add them to the blender with 1/2 cup of their liquid and blend to a smooth thick puree.

Chop all the remaining ingredients and add them to the blender.

Add chicken stock, if needed, to thin the puree.

Pour sauce into the skillet and simmer about 10 minutes to evaporate some of the liquid.

Carve chicken in 4 or more pieces and add to the sauce, coating the pieces well.

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Nutrition Facts

Serving Size 374g

Amount per Serving

Calories 647 50% of calories from fat

	% Daily Value*
Total Fat 36.0g	55%
Saturated Fat 10.0g	48%
Trans Fat 0.0g
Cholesterol 210mg	70%
Sodium 392mg	16%
Total Carbohydrate 9.0g	3%
Dietary Fiber 0.0g	2%
Sugars 2.0g
Protein 68.0g	137%

Vitamin A	6%		Vitamin C	6%
Calcium	7%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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