Apr 12, 2013

Mole Verde Zacatecano (Zacatecas-Style Green Mole With Chicken)

Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

Credit: Todd Coleman

SERVES 6

FOR THE CHICKEN:

1 3–4-lb. whole chicken, cut into 8 pieces

1/2 cup chopped cilantro stems

2 tbsp. kosher salt

1 tsp. whole black peppercorns

2 cloves garlic, chopped

1 large yellow onion, chopped

1 bay leaf

FOR THE MOLE:

8 oz. tomatillos, peeled and chopped

2 jalapeños, stemmed and chopped

1/2 cup cilantro leaves

2 tbsp. kosher salt, plus more to taste

2 cloves garlic, chopped

2 8″ flour tortillas, toasted

3 tbsp. canola oil

Cook the chicken: Place chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and 12 cups water in a 6-qt. saucepan and bring to a boil; reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes.

Remove chicken from saucepan and strain liquid through a fine strainer; reserve 4 cups, and save remaining liquid for another use. Set chicken and liquid aside.

Heat tomatillos and jalapeños in a 4-qt. saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup reserved cooking liquid; puree.

Heat oil in a 6-qt. saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining cooking liquid and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.

Add chicken pieces and cook until heated through, about 10 minutes. Serve with Mexican rice and tortillas.

This article was first published in Saveur in Issue #138

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Ratings & Reviews (8)

by NAXIELI on 2011-05-16

This is actually called salsa verde, I wouldn't say this a mole. We use this sauce for enchiladas and many other dishes in along Mexico. Texture is completely different than a mole such as its flavor. It has a unique flavor and it is really really good.

by jschwait on 2011-05-16

Many ingredients (forced to use canned tomatillos). Many steps (too complicated to whip up on a work night). However... the final result was intensely flavorful (if a bit salty) and delicious with the Mexican rice (and Tres Leches cake) from the same issue. I'm so happy there are leftovers for tonight.

by LSTONE2 on 2011-06-06

This dish is excellent. Although my knowledge of traditional Mexican cuisine is limited, this recipe seems to be rustic Mexican food at its finest. My only objection to the dish is the amount of salt in the recipe. Perhaps this was an error, but I was a bit disappointed after almost two hours of prep resulted in a salt-predominating dish. If I discount the saltiness, overall it was very good. I will certainly make this dish again, using much less salt.

by ANDRE7E on 2011-06-14

A great authentic dish, though I made some tweaks to make it extra yummy. Reduced salt by half as 2T just seemed to be way too much. Also, reduced spicyness by only putting 1/2 Jalepeno, which still gave the dish a nice but decent kick.

I also used whole foods brand low sodium chicken stock, when making the sauce because I wanted to make it the night before. I did however cook the chicken (boneless thighs)as directed the following day(though did brown first), and then saved the resulting broth which was surprising good, and will use for another recipe.

by NINAPERDIDA on 2011-09-15

Very good, borderline mole and enchilada sauce. Still it was delicious. I agree with the other review the salt for the sauce was a bit much. I cut it down to 1 tbl. You can even do 1/2 tbl and still be tasty. I also cooked the tomatillos and jalapenos in water until the skins burst then to the blender. I forgot the bay leaf but the chicken was still delicious. I also didnt have flour tortillas so I used two corn toasted and it worked out fine.

Im rating it 4 stars simply because of the amount of salt. Other than that, it was delicious. Definitely making again.

by forkthis on 2011-10-20

I made this back in May for a Cinco de Mayo potluck and had to remake the mole because of the excessive saltiness. I should have listened to my instincts when salting the first batch. My thought is that the recipe meant to call for 2 TEASPOONS of salt, not 2 TABLESPOONS. The extra work was worth it though, everyone went crazy for it at the party.

I'm going to make this again to use in a sort of enchilada casserole with cheese, zucchini, onions and corn. Yum.

by CYNTHIASWORX on 2012-10-22

My goodness I didnt think about looking for these recipes in the internet my fiancee is from Zacatecas I have lived with him for six years and I am soooo happy to test out these wonderfull dishes and surprise him with one for breakfast. We have not been able to go to where he was born in Zacatecas but we are making plans to visit as soon as these rough economic times get a bit better. Thank you for the information

by DANBURGESS67 on 2013-04-13

Do the tortillas really go into the blender? I've never seen that in a recipe before.

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