Mole Verde con Pollo

Ingredients

• 4 chicken thighs, bone-in
• 4 cups water or chicken stock
• 1/2 onion
• 1 lb tomatillos, husked
• 2 jalapeños
• 1 serrano chile
• 3 garlic cloves
• 1 cup raw pepitas (pumpkin seeds)
• 1 cup fresh cilantro leaves
• 6 leaves epazote (or extra cilantro)
• 2 tbsp oil
• Salt, to taste

Before you cook

• Husk and rinse the tomatillos.

Steps

1. Place the chicken thighs in a pot with the water, half onion, and a pinch of salt.
2. Bring to a boil, then reduce the heat and simmer for 25 minutes until the chicken is cooked through.
3. Lift the chicken out and strain the broth, reserving both.
4. Toast the pepitas in a dry skillet over medium heat for 4 minutes, stirring often, until they puff and turn golden.
5. Grind the toasted pepitas in a blender until finely ground, then set aside.
6. Char the tomatillos, jalapeños, serrano, and garlic in a dry skillet over high heat for 8 minutes, turning occasionally, until blistered.
7. Blend the charred vegetables with the ground pepitas, cilantro, epazote, and 2 cups of the reserved broth until smooth.
8. Heat the oil in a pot over medium heat and pour in the blended sauce.
9. Simmer the sauce for 15 minutes, stirring often, until it thickens and darkens slightly to a deep green.
10. Add the cooked chicken thighs to the sauce.
11. Simmer for 10 more minutes until the chicken is heated through and coated in sauce.
12. Season with salt to taste and serve with warm tortillas or rice.