Molé Verde

Mole verdeServes 8-10
3½ -4 lbs. chicken or turkey parts
1½ t. whole comino
2 cloves garlic
6 peppercorns
1 (13 oz.) can tomatillos
1 c. raw pumpkin seeds
3½ t. raw sesame seeds
2 serrano chiles, quartered
1 poblano chile, chopped
1½ medium bell peppers, chopped
2 sprigs fresh cilantro
1 large onion, chopped
3 cloves garlic
1 slice toast or 1 flour tortilla
½ t. salt
2 peppercorns
1½ T. chili powder
¼ c. oil or lard
1¾ c. chicken or turkey broth
1 T. sugar
2 1/3 oz. Mexican chocolate (or bitter chocolate)

Combine chicken or turkey, whole comino, garlic and peppercorns in a large pan. Cover with water and boil 30-45 minutes (an hour for turkey). Remove meat from stock and bone if desired (turkey is best boned). Set meat and stock aside. (You may brown cooked meat in a little oil or lard, if desired.)

In blender, combine ingredients as listed from tomatillos to chili powder and blend well. This will probably have to be done in two batches. Pour blended mixture into large pot; add oil and cook, stirring constantly, for 5 minutes. Add in broth, chocolate (if using bitter chocolate, increase sugar amount) and sugar. Cook over low heat until chocolate is melted, and sauce is quite thick. Add in chicken or turkey and cook over low heat until meat is heated through.

Once the chocolate is added, the molé loses its green color.

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