Greg's pollo en mole verde
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quantity       ingredient       step
1 kg       chicken pieces       1
100 g       chile poblano       2
75 g       pepitas (pumpkin seeds)       3
25 g       walnuts       3
20 g       almonds       3
340 g       can tomates (green tomatoes)       3
125 g       onion       3
20 g       garlic       3
4.3 g       stock cube (1 cube)       3
10 g       coriander leaf       3
20 g       salt       3
15 g       lard (rendered pork fat)       4


  1. Put the chicken pieces in a saucepan and cover with water. Bring to the boil and simmer until cooked, about 30 minutes.

  2. Seed and devein the chiles. Put all the ingredients in a blender and blend to a fine paste.

  3. Melt the lard in a frying pan and fry the sauce in it for about 5 minutes, taking care that it doesn't burn. Add the cooked chicken pieces and cover with the sauce.


The recipes I found are all much more complicated than this one. You should roast the chiles over a flame, or in a grill, until the skin is black, then remove the skin. It seems that the grilling is simply to be able to remove the skin, not to add flavour. And the nuts should be done separately. As far as I can tell, all of this is a remnant of days gone by when it would otherwise be difficult to create a smooth paste if pieces of skin were in it. Nowadays a blender makes short work of it.

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