Flavorful Green Mole with Chicken (Mole Verde)

Steps

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1. 1
   In a pot of hot water, add a little salt and a chunk of onion, then add the 2 kg of chicken. Cover and simmer until the chicken is fully cooked.
   ▶ ≈0:29
2. 2
   In a separate pan, toast the pumpkin seeds until golden and fragrant, then remove. Toast the sesame seeds in the same pan next.
   ▶ ≈0:46
3. 3
   Remove the stems from the hoja santa leaves and toast them in the same pan until fragrant. Also toast a tortilla to use later.
   ▶ ≈1:21
4. 4
   Once the chicken is cooked, drain it and lightly brown it in a pan with a little oil.
   ▶ ≈1:53
5. 5
   While the chicken browns, blend the toasted sesame seeds, pumpkin seeds, black peppercorns, cloves, garlic, onion chunk, hoja santa leaves, a little salt and some broth into a smooth paste.
   ▶ ≈2:13
6. 6
   Remove the browned chicken. Using the rendered fat in the pan, fry the blended spice paste, then add more broth and bring to a boil.
   ▶ ≈3:01
7. 7
   Separately blend the tomatoes, cilantro, parsley, epazote, the serrano chiles (optional), half a toasted tortilla and a little salt with some hot water into a sauce.
   ▶ ≈3:49
8. 8
   Pour the tomato-herb blend into the pot with the spice sauce, stir in more broth, and continue boiling until the mole is fully cooked.
   ▶ ≈4:37
9. 9
   Once the sauce has simmered and thickened, add the browned chicken pieces and stir gently until everything is well coated — the mole verde is ready.
   ▶ ≈4:47
10. 10
    Serve the mole verde with chicken pieces alongside red rice for a complete meal.
    ▶ ≈5:14