Name: Amarillo de Pollo (Chicken in Yellow Mole)
Yield: Serves 4 to 6
Cuisine: Mexico
Ingredients: 10 black peppercorns; 3 cloves garlic; 4¼ ounces (120 g) fresh masa; Minced garlic; 8 fingerling potatoes (or 4 medium potatoes, quartered); ¼ white onion; 2 ancho chiles, seeded and stems removed; 1 whole chicken (about 2 pounds/1 kg), butchered into eight pieces; Sea salt; Key limes, quartered; 3 medium Roma tomatoes, halved; 3 tomatillos, husked and rinsed; 1 chayote, quartered; 6 guajillo chiles, seeds and stems removed; 8 ounces (225 g) green beans, trimmed; 1 onion, quartered; 3 cloves garlic, peeled; ½ teaspoon cumin seeds; 4 whole cloves; Chopped jalapeños; 2 hojas santa leaves

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

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.