Pollo Con Mole Verde

* Exported from MasterCook *

POLLO CON MOLE VERDE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Chicken, roasting
4 c Chicken stock -- hot
3/4 c Pumpkin seeds
8 Peppercorns
1/8 ts Cumin seeds
2 Tomatillos
2 Jalape#os -- roast/peel/seed
4 Scallion, w/tops
2 Garlic clove -- mashed
2 tb Chicken fat or lard
1 bn Mustard greens
2 lg Romaine lettuce leaves
4 Cilantro, fresh -- sprig

Put whole chicken in a casser#le, cover with the
stock, and bring to a simmer. Cover pot and poach
chicken just below the simmering point over very low
heat or in a very low oven (275 degrees) for 1 hour.
Remove chicken from stock and let it cool enough to
carve it.

Toast the pumpkin seeds together with the peppercorns
and cumin in a hot ungreased skillet about 5 minutes,
stirring constantly to prevent scorching. Put into a
blender and grind fine.

Remove outer husks from the tomatillos, put them in a
pan with cold water to cover, and bring to a simmer.
Simmer 10 minutes, drain, then add them to the blender
with 1/2 cup of their liquid and blend to a smooth
thick puree. Chop all the remaining ingredients and
add them to the blender. Add chicken stock, if needed,
to thin the puree. Pour sauce into the skillet and
simmer about 10 minutes to evaporate some of the
liquid.

Carve chicken in 4 or more pieces and add to the
sauce, coating the pieces well. If possible,let
chicken sit overnight in the sauce so that the
seasoning permeates and the hotness of the chili
diminishes. Reheat gently so that sauce does not boil.
Serve hot or at room temperature.



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