Name: Green Mole
Yield: Makes 6 to 8 servings
Ingredients: 1 large chicken (3 1/2-4 pounds/1.575 to 1.8 kg), cut into serving pieces, or 4 1/2 pounds (about 2 kg) country-style spareribs, cut into 2-inch (5-cm) pieces; 1 small white onion, roughly chopped; 2 garlic cloves, roughly chopped; Water or light chicken broth to cover; Sea salt to taste; 1 pound (450g) giblets (optional); 5 ounces (140g) sesame seeds, about 1 cup (250ml); 1 1/2 ounces (45g) raw hulled pumpkin seeds, about 1/3 cup (83ml); 3 whole cloves; 3 peppercorns; 3 allspice berries; About 1/3 cup (83ml) lard or vegetable oil; 2 garlic cloves, roughly chopped; 6 ounces (180g) tomate verde (about 8 medium), roughly chopped; 2 poblano chiles (unpeeled), seeds and veins removed and roughly chopped, about 1/2 cup (125ml); 6 to 8 serrano chiles, roughly chopped; 8 romaine lettuce leaves, roughly chopped; 5 green Swiss chard leaves, stems removed and discarded, leaves roughly chopped; 1 large bunch cilantro, trimmed of thick stems and roughly chopped, about 1 1/2 cups (375ml) tightly packed; 1 small bunch flat-leaf parsley, roughly chopped, about 1/2 cup (125ml) tightly packed

Mole Verde

While this mole is best eaten soon after it is made, to appreciate the flavor of all the fresh greens, it can be prepared ahead up to the point of blending and adding the greens. Heat varies very much according to taste, so the number of serranos is optional. Typically this mole has a thickish texture and thickens more as it stands so it may require diluting.

For all dishes of this kind, the larger and more compact the chicken the better — no fryers please. And adding extra giblets for a stronger broth is not a bad idea. This mole verde is also popularly made with espinazo, the backbone of the pig, which gives it a delicious flavor. I often make the mole with country-style spareribs cut into pieces.

Recipe notes

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