Entree: Mexico – Morelos, Central Mexico – Mole Verde de Morelos

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 10 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each (total ~36 oz / 1.02 kg)
- 6 cups (1.4 L) low-sodium chicken broth, divided
- 1 1/2 lb (680 g) tomatillos, husked, rinsed
- 2 poblano peppers (about 10 oz / 280 g)
- 3 serrano chiles (or 2 jalapeños for milder heat), stemmed
- 3/4 cup (90 g) shelled pumpkin seeds (pepitas)
- 2 tbsp (18 g) sesame seeds
- 2 corn tortillas, torn into pieces (about 50 g)
- 1 medium white onion, divided (about 200 g)
- 4 cloves garlic, divided
- 1 large bunch cilantro, leaves and tender stems, about 1 1/2 cups packed (45 g)
- 1/2 cup (15 g) fresh flat-leaf parsley leaves (optional)
- 6–8 hoja santa leaves (if available) (about 12 g)
- 3 tbsp (45 ml) vegetable oil or lard, divided
- 1 1/2 cups (285 g) long-grain white rice
- 1 tbsp (15 ml) vegetable oil for rice
- 2 limes (1 tbsp / 15 ml juice plus wedges for serving)
- 1 1/2 tsp (8 g) kosher salt for mole, plus more to taste
- 1 tsp (5 g) kosher salt for rice
- 1/2 tsp (1 g) ground black pepper
- 1 ripe avocado, sliced (optional)
- 12 small corn tortillas, warmed (for serving)
- Optional garnish: extra toasted pepitas or sesame seeds, chopped cilantro

Instructions

Short Description:
A bright, herby green mole from Morelos made with roasted tomatillos, local green chiles and toasted pumpkin seeds, served with braised chicken, Mexican white rice, avocado, and warm corn tortillas. The sauce is vibrant, nutty, and herb-forward, making a complete main-course meal.

Regional Notes:
This Morelos variation highlights local herbs such as hoja santa and abundant cilantro and uses toasted pepitas (pumpkin seeds) and tomatillos as the core flavor/texture elements. Compared with darker moles from other states, Mole Verde de Morelos is fresher and greener, with a nutty texture from pepitas and a characteristic herbaceous lift from hoja santa and parsley.

1. Prep and brown the chicken: Pat the chicken thighs dry and season lightly with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high. Brown chicken thighs skin-side down until golden, 4–5 minutes per side. Remove chicken and set aside.
2. Braise the chicken: Add 1 cup (240 ml) of the chicken broth to the pot to deglaze, scraping up browned bits. Return the chicken to the pot, add 2 cups (480 ml) more chicken broth (reserve the remaining broth), bring to a simmer, cover, and cook gently until chicken is cooked through, about 25–30 minutes. Remove chicken from pot and keep warm; reserve 1 cup (240 ml) of the braising liquid for the mole and set remaining liquid aside for the rice or other use.
3. Roast tomatillos, peppers, and onion: While chicken cooks, preheat broiler or a dry cast-iron skillet over high. Place tomatillos, poblano peppers, and 1/2 of the onion (cut-side up) on a rimmed sheet or skillet and broil/char, turning, until skins are blistered and blackened in spots, 8–12 minutes total. Transfer to a bowl, cover to steam 5 minutes, then peel poblanos (discard charred skin and seeds if desired). Coarsely chop roasted vegetables.
4. Toast seeds, sesame, and tortillas: In a dry skillet over medium heat, toast pepitas until they begin to pop and smell nutty, 3–4 minutes; transfer to a plate. Toast sesame seeds in the same pan until golden, 1–2 minutes; transfer. Quickly crisp the torn tortilla pieces in the skillet with a little of the oil used for chicken until browned but not burnt, about 1–2 minutes; set aside.
5. Sauté remaining aromatics: In the skillet used for toasting, add remaining 1 tbsp (15 ml) oil and sauté the remaining 1/2 onion (finely chopped) and 2 cloves garlic (sliced) over medium heat until softened and fragrant, 3–4 minutes. Remove from heat and let cool slightly.
6. Blend the green mole: In a blender, combine roasted tomatillos, roasted poblanos, serrano chiles, toasted pepitas, sesame seeds, torn tortilla pieces, sautéed onion and garlic, cilantro, parsley, hoja santa leaves, juice of 1 lime (about 1 tbsp / 15 ml), 1/2 tsp (2.5 g) salt, and about 1 cup (240 ml) of the reserved braising liquid or chicken broth. Blend until very smooth, adding up to 1/2 cup (120 ml) more broth if needed to achieve a thick but pourable sauce.
7. Cook and season the mole: Heat the pot used for braising over medium heat and add 1 tbsp (15 ml) of oil. Pour the blended mole into the pot and simmer gently, stirring, for 10–12 minutes to meld flavors and cook rawness out of the sauce. If the mole is too thick, thin with up to 1 cup (240 ml) additional reserved broth to reach desired consistency. Taste and adjust with the remaining 1 tsp (5 g) kosher salt, black pepper, and a little more lime if brightening is needed. Optionally, strain the sauce through a fine-mesh sieve for a silkier texture.
8. Finish the chicken in the mole: Return the browned chicken thighs to the simmering mole, spoon sauce over the pieces, cover, and simmer gently 10 minutes so flavors marry and chicken finishes cooking. Keep warm.
9. Make the rice: While the mole finishes, rinse the rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp (15 ml) oil over medium heat, add the rice and sauté, stirring, until opaque and starting to brown lightly, about 3–4 minutes. Add 2 cups (480 ml) of the reserved chicken broth (or water), 1 tsp (5 g) salt, and 1 clove minced garlic if desired. Bring to a boil, reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15–18 minutes. Fluff with a fork.
10. Serve: Arrange 1 chicken thigh per plate (or 2 for generous portions) and ladle a generous amount of mole verde over the chicken. Serve with a mound of Mexican white rice, warm corn tortillas, avocado slices, lime wedges, and garnish with chopped cilantro and extra toasted pepitas or sesame seeds.

Enjoy Mole Verde de Morelos with family-style portions of rice and tortillas so each diner can build their preferred plate.