This bright-tasting mole relies on raw jalapeños and is enjoyed like a stew. It’s hearty and perfect for a cold night; the masa transforms the texture into a chowder-like experience. This is the mole recipe that I recommend if you are looking to make a plant-based mole, because the chicken stock can be easily substituted for a vegetable stock. It will be just as satisfying, if not better.
In a large stockpot over high heat, combine the chicken, garlic cloves, onion, and salt with
In a saucepan, bring
In the same hot comal over medium heat, toast the cumin seeds, peppercorns, and cloves for just a couple of minutes, until aromatic, and set aside. Next, add the onion and garlic, respectively, until each is charred a bit, about 7 minutes. Set aside when done as well.
When the water is boiling, remove from the heat and add the toasted chiles. Let sit for 20 minutes or until the chiles are tender and completely rehydrated.
Fill a separate pot with water and bring the water to a boil over high heat. Cook the chayote, green beans, and potatoes until tender. This should take about 40 minutes. When the vegetables are tender, remove from the water and set aside.
In a blender, blend 1 cup (
In the blender, add the tomatoes, tomatillos, toasted onion, toasted garlic, and the softened chiles. Blend until smooth. Pass through a double-fine-mesh strainer and pour into the simmering pot of chicken broth. Stir for 5 minutes.
In a molcajete or spice grinder, grind the cumin, peppercorns, and cloves until finely ground. Add this spice mix to the pot and simmer the mole for another 10 minutes, stirring occasionally.
Lower the heat and return the cooked vegetables and chicken to the pot. Keep simmering for an additional 5 minutes until the chicken is warmed through. Serve in bowls and accompany with tortillas.
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