Mole Verde Oaxaqueño

Step by stepInstructions

1. Poach the chicken in salted water until just cooked, then strain and reserve 5 cups of the broth.
2. Toast the pumpkin seeds in a dry skillet, stirring, until they puff and pop and smell nutty — do not let them darken.
3. Boil the tomatillos until soft, then blend them with the toasted seeds, lettuce, chiles, onion, garlic and a little broth into a smooth green puree.
4. Strain the puree into a cazuela with the lard and fry, stirring, until it thickens and darkens slightly, about 10 minutes.
5. Add the reserved broth and simmer for 20 minutes, then add the potatoes and green beans and cook 10 minutes.
6. Add the zucchini, chicken, epazote and hoja santa, simmer 10 minutes more, season with salt and serve with rice and tortillas.