Pipián verde (mole verde)

Ingredientes

• 8 small chicken drumsticks (or chicken thighs)
• 1 small onion (peeled)
• 2 garlic cloves (skin on)
• small bunch cilantro
• 1 bay leaf
• salt (to taste)
• 1/2 lb tomatillos (boiled, about 1 1/2 cup)
• 1 poblano, Anaheim, or jalapeño pepper (seeded and cut into chunks)
• 1 bunch radishes leaves
• 2 romaine lettuce leaves
• 1/2 cup toasted pepitas
• 1/4 cups toasted sesame seeds
• 1/2 cup toasted peanuts
• 1/4 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1 large garlic clove (peeled)

Preparación

1. 1

   Cook chicken drumsticks in a large pot with onion, garlic, bay leaf, cilantro, salt, and plenty of water (read note 1).

2. 2

   Remove chicken from the pot and place it in a bowl. Then strain the liquid and set everything aside.

3. 3

   --- Make the sauce: ---

4. 4

   Add cooked tomatillos in a blender and add chilies, radish and lettuce leaves, pepitas, peanuts, sesame seeds, cumin, peppercorns, and garlic.

5. 5

   Pour in 2 ½ cups of chicken stock (from cooking the chicken) and blend for 3-4 minutes at high speed until you’ll have a velvety sauce (read note 2).

6. 6

   --- Cook pipian verde ---

7. 7

   Transfer the sauce to a large pot and pour in 1 ½ cups of chicken stock.

8. 8

   Bring to a simmer and cook over medium-low heat, stirring from time to time, for 40 minutes (read note 3).

9. 9

   Adjust salt to taste, then add the cooked chicken to the pot.

10. 10

    Cook for 10 more minutes to blend all flavors together then turn off the heat.

11. 11

    Serve with Mexican white rice on the side and warm corn tortillas.