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5 Traditional Mexican Mole Verde Recipes (Green Mole Verde)
Mole is the generic name for several sauces used in Mexican cuisine recipes, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. The word is also widely known in the combined form guacamole (avocado concoction). In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián.
Mole Verde Poblano Recipe
Mole Verde Recipe
How to make Mole
6 chicken pieces
1 bunch spinach
1 small bunch cilantro
150gr. ground pumpkin seed
6 serrano chiles
6 green tomatoes
1 slice of onion
2 cloves garlic
½ teaspoon cumin
2 sprigs epazote
3 tablespoons oil
2 cups of the broth resulting from cooking chicken
Boil the chicken with garlic, onion, a stalk of coriander and salt. In blender blend all ingredients except the epazote and pumpkin seeds. In a pan fry the pumpkin seed oil for half a minute, stirring constantly to avoid burning, then immediately add the remaining ingredients and undrained ground, frying for 15 minutes, stirring constantly to avoid burning , when it was formed a smooth paste, add the broth in which chicken is cooked slowly, stirring constantly and when it begins to boil, turn off the heat.
Serve hot over the meat, accompanied with a warm tortilla.
Mole Verde Recipe
Steps on how to cook this delicious Mole Verde Recipe
200 grams of ground seed simple.
Kilo and a half chicken.
1 Chile poblano deveined raw.
3 sprigs cilantro.
2 sprigs epazote.
2 sprigs parsley.
2 lechega Sheets (the greenest).
3 leaves of radish.
2 Branches of spinach or chard.
5 peppers whole.
3 twist of cinnamon.
6 O 7 Green Tomatoes.
Green chiles to taste.
Grind all the ingredients raw, first species that are the hardest and go putting green chile and everything except the seed ground.
Boil the tomatoes and green peppers so that they can grind.
Season all this in a little oil and go rummaging around to one side and a single person because he is short and smooth.
Besides green nugget is dissolved in water or chicken broth or meat, I could be in the blender or by hand and stir the mixture, it is put knorsuiza salt or to taste.
Boil and given the desired consistency, can be served separately or you can stir the chicken.
This mole can be served with chicken, beef or pork.
Pollo en mole verde
Which mole do you like more?
Chicken Mole Verde
The guide to cooking Chicken Mole Verde
8 chicken legs or thighs
2 tablespoons Green Nuggets
2 celery stalks
2 sprigs cilantro
4 Serrano Chiles
½ Kg Tomato
2 cloves garlic
1. Cook the chicken with sufficient water, a clove of garlic and onion quarter. Wait until the meat is tender, to check introduces a knife, if it is their point, should come off easily.
2. Drain the chicken and Withdraw. Meanwhile, blend the tomatoes with the seed, cilantro, peppers, celery, garlic and onion.
3. Add the sauce that liquefies in a pan with hot oil over medium heat, then enter the shredded chicken. Check the seasoning and let it all cook.
4. Pick the nopales and cook with a little salt, then drain and serve with your chicken in mole verde.
Green Mole Recipe
Steps in cooking Green Mole Recipe
Roasted pumpkin seeds
Everything is blended to make a sauce that is thick, the seed makes it thick, lettuce and spinach is for flavor, a little no more, and the chili is dependent on taste, spicy or not. When this gold is put into a pot to boil with a little oil, salt proof and boil. Add shredded chicken or piece, and serve with rice. It also serves to enmoladas, tortillas are browned and passed through the sauce, stuffed with cheese and fold like tacos, puts cream on top. It really recommend it is a delight.
Pip Mole Verde Recipe
How to prepare Pip Mole Verde Recipe
1/4 kilo of green tomato
3 lettuce leaves
3 tablespoons lard
5 serrano chilies. If you do not want to chop a lot, then Lenten
24 epazote leaves
60 grs. ground pip
3/4 kilo of pork tenderloin, cooked with 3 stalks of onions (cook's back for an hour and a half)
3/4 of soup that was cooked loin
Allow the tenderloin is cooked for an hour and a half. Tomatoes are washed after molded and ground in a mortar with 12 sheets of epazote, lettuce and peppers, all raw. Then fry in butter for fifteen minutes slowly and let it simmer. After boiling, drop a nugget gets dissolved in a quart of broth and simmer 15 minutes.
Five minutes is sprayed with cold water before it boils put 12 whole leaves of epazote. Ten minutes is sprayed with cold water and puts the meat and has released 15 minutes boiling, sprinkle the last time, let simmer three quarters of an hour seasoning of salt and take out the epazote