INGREDIENTS

INSTRUCTIONS

Date: Sat, 1 Jun 1996 17:35:01 +0200  From: gcaselton@easynet.co.uk
(Graeme Caselton BSc(Open))  Mole Verde con Pechugas de Pollo - Green
Pumpkinseed Mole with Chicken  Breasts Yield: 4 servings, with about
three cups of sauce.  Simmering the chicken: Bring 6 cups water and the
salt to a boil in a  large saucepan with the diced onion. Add the
chicken breasts, skim  off any grayish foam that rises during the first
minute of simmering,  partially cover and simmer over medium heat for
about 12 minutes,  until the breasts are barely done. If there is time,
let the chicken  cool in the broth. Remove the chicken; strain the
broth, then spoon  off all the fat that rises to the top. The
pumpkinseeds: Heat a  medium sized skillet over medium-low for several
minutes, then pour  in the pumkinseeds in a single layer. When the
first one pops, stir  them constantly for 4 to 5 minutes, until all
have toasted and  popped. Cool completely. In batches, pulverize the
seeds in a spice  grinder (or in a blender fitted with a miniblend
container). Sift  through a medium-mesh sieve, then stir in 1 cup of
the broth. The  vegetables and spices: If you have fresh tomatillos,
simmer them with  the whole chiles in salted water to cover until
tender, 10-15  minutes; drain and place in the blender or food
processor. Simply  drain canned tomatillos and place in the blender or
food processor  with the raw chiles.  Tear the lettuce leaves into
rough pieces and add to the tomatillos  along with the onion, garlic
and fresh coriander. Pulverize the  spices in a mortar or a spice
grinder, add to the blender, then  process until smooth.  4. Frying and
simmering the sauce: Heat the lard or oil in a large  saucepan over
medium. When hot, add the pumpkinseed-broth mixture and  stir
constantly as it thickens and darkens, 4-5 minutes. Add the  vegetable
puree and stir a few minutes longer, until very thick.  Stir in 2 cups
of the chicken broth, reduce the heat to medium-low and  simmer,
partially covered, for about 30 minutes. For a smooth sauce,  scrape
into a blender jar, cover loosely and blend until smooth, then  return
to the saucepan. Season with salt and, if necessary, thin to a  light
consistency with a little broth.  5. Finishing the dish: Just before
serving, add the chicken to the  simmering sauce. When heated through,
remove the breasts to a warm  serving platter, spoon the sauce over
them.  CHILE-HEADS DIGEST V3 #002  From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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