Pollo en Mole Verde
Tender chicken simmered in a vibrant green mole of tomatillos, pepitas, and fresh herbs. An authentic Mexican recipe with 44g protein per serving and budget-friendly cost.
📅April 15, 2026
20mPrep
40mCook
6Servings
⭐ 4.9Rating
🍗Nutrition Facts (per serving)
Protein 47%Fat 38%Carbs 15%
420kcalCalories
44gProtein
16gFat
14gCarbs
3gFiber
Ingredients
- 1400 gchicken pieces (bone-in thighs and drumsticks)
- 500 gtomatillos, husked
- 100 graw pepitas (pumpkin seeds)
- 2 wholeserrano or jalapeño chiles
- 30 gfresh cilantro
- 15 gfresh epazote or flat-leaf parsley
- 1 wholewhite onion
- 4 clovesgarlic cloves
- 500 mlchicken stock (low sodium)
- 20 mloil
- 1 to tastesalt
Instructions
- Season and brown chicken pieces in oil over high heat until golden, ~5 min per side. Remove and set aside.
- Toast pepitas in the dry pan until popping, ~3 min. Set aside.
- Boil tomatillos and chiles in water 8 min until soft. Drain.
- Blend tomatillos, chiles, pepitas, onion, garlic, cilantro, epazote, and stock until smooth.
- Fry the green mole in the pan with a little oil for 5 min. Nestle chicken in the sauce; cover and simmer 25–30 min until cooked through.
- Serve with white rice and warm corn tortillas.
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