Chicken in Oaxacan Green Mole with White Beans
Chicken in Oaxacan Green Mole with White Beans
Pollo en Mole Verde de Oaxaca y Frijoles BlancosMole Verde, Oaxaca style, is different than the green moles of other regions. The state of Oaxaca is often called, "the land of the seven moles" although there could be dozens more. This mole features the distinctive and important flavors of the green herbs epazote and hoja santa. (See mail-order sources). There's really no substitute for them, but if necessary, substitute dried epazote for fresh and cilantro for the hoja santa.) Cooked white beans are added shortly before serving. It's a great dish!
Ingrediënten
Makes 4 servings
- 2 cups cooked small white beans Basic Pot Beans
- 4 skinless chicken legs with thighs attached on the bone
- 1 14 1⁄2-ounce can reduced-sodium chicken broth
- 1 medium about 6 ounces white onion, cut into chunks
- 6 large garlic cloves peeled
- 1 carrot scrubbed and cut into chunks
- ¼ teaspoon crushed red pepper
- ½ pound fresh tomatillos husked, rinsed, and quartered
- 3 large jalapeño chiles 3 ounces, seeded, veins removed, and chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1 tablespoon vegetable oil
- ¾ cup loosely packed flat-leaf parsley
- 3 6-inch sprigs epazote, leaves only, or 1 teaspoon dried epazote
- 2 medium size hoja santa leaves torn into pieces (or ½ cup loosely packed fresh cilantro sprigs)
- 2 tablespoons masa harina flour for corn tortillas
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- ½ teaspoon sugar or more if sauce is too tart
Instructies
- Prepare the beans and reserve.
- Put the chicken into a large saucepan.
- Add the broth, 1 cup of water, half of the onion, half of the garlic, the carrot, and the crushed red pepper.
- Bring to a boil, then reduce the heat and simmer the chicken, covered, until tender, 30 to 35 minutes.
- Remove the chicken pieces to a bowl and cover to keep moist.
- Pour the cooked broth through a strainer into a bowl and reserve for the sauce.
- Discard the debris.
- In a blender or food processor, blend the tomatillos, jalapeños, cumin, allspice, cloves, the remaining half of the onion, and the remaining garlic.
- Add 1 cup of the chicken broth, and blend until smooth.
- In a large saucepan, heat the oil until it shimmers.
- Slowly pour in the tomatillo mixture (so it won’t splatter), and cook, stirring frequently, 5 minutes.
- In the same blender jar, blend the parsley, epazote, hoja santa, masa, salt, pepper, and sugar with ½ cup of the cooked chicken broth.
- Purée the mixture until smooth, and pour into the pan with the sauce.
- Cook over low heat, stirring frequently to prevent sticking, 20 minutes.
- Add the cooked chicken and the white beans.
- Simmer, partially covered, 10 to 15 minutes to heat through and blend flavors.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve hot.
