Name: Mole Verde
Yield: Serves 4
Ingredients: ½ teaspoon cumin seeds; 6 black peppercorns; 2 cm/¾ inch piece of cinnamon stick; 1 tablespoon lard or vegetable oil; 2 x 375 g cans tomatillos (www.coolchile.co.uk; or use homegrown green tomatoes or 2 x 400 g cans chopped tomatoes), drained; 4 fresh jalapeño chillies (or from a jar in brine, drained), finely chopped; 6 large romaine lettuce leaves; ½ onion, roughly chopped; 4 clove garlic, roughly chopped; 40 g/1½ oz coriander, plus extra to garnish; 1 bay leaf; 1 onion, finely chopped; 1 x 1.8 kg/4 lb chicken (the best you can afford), cut in half, then half again; sea salt; 100 g/3½ oz pumpkin seeds; boiled rice, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

A mole is far more than mere sauce. ‘The King of Mexican cuisine,’ writes Patricia Quintana in The Taste of Mexico (1986). It’s a true Mexican mélange, available in a thousand different variations. One of the richest, and certainly the most famous, is the mole poblano from Puebla: it melds anise, clove, cinnamon, black peppers and chillies with garlic, tomatillos, sesame seeds, ground almonds, peanuts and bitter chocolate. A complex and time-consuming dish, sure,

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of