Green Mole Recipe
The Green Almond Mole from Guerrero style is made with roasted pumpkin seeds, almonds, peanuts, and sesame seeds to extract their aromas. Serrano peppers and herbs add flavor and freshness to this mole with low spiciness and subtle taste.
Serves: 4
Cooking time: 50 mins
Ingredients:
- 1 jar of Almond Mole Verde Cocina Mestiza
- 1 litre of chicken stock or water (use veggie stock for a vegetarian version)
- 500g of assorted chicken pieces (or get an already cooked bbq chicken and shred)
- Your favourite Oil to cook the chicken
- Salt and pepper
Cooking Instructions:
- Blend the Mole Verde Cocina Mestiza with 1 litre of stock or water
- Head the Mole mixture ensuring to stir constantly on medium head to reduce and achieve a thicker consistency ensuring all mole paste is disolved, then remove from heat and proceed with next steps
- Clean and season the chicken pieces with salt and pepper. (or shred the already cooked bbq chicken for a faster turn arround)
- Heat oil in a large, deep pot.
- Brown the chicken pieces and turn them to ensure they are browned all over.
- Remove the excess oil and pour the mole over the chicken pieces. (if you used a bbq chicken just add the chicken in the mole sauce and cook for a few minutes)
- If necessary, add more stock or water (only if the mixture became too thick)
- Cook over medium heat for 10 minutes and check for doneness.
- Serve in warmed up corn tortillas and a side of your favourite rice and whole black beans.
Serve with heated El Mexicano - Whole Black Beans and Tortillas - Home Style White Corn 14cm 10Pack
Enjoy!
