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Mole Verde

Courtesy of Chef Gerardo Aldeco, La Cocina Oaxaquena, Mexico

Serves 6


  • 2 lbs. chicken
  • 1 handful green beans
  • 1 chayote (squash)
  • 1 cup white beans
  • 5 tomatillos
  • 1 cup masa de maiz
  • 1 white onion
  • 2 chiles serranos
  • 2 hojas de hierba santa (substitute cilantro/coriander)
  • 1 handful parsley
  • 4 cloves garlic
  • 1 handful epazote
  • 1/2 tbsp. cumin
  • 1/2 tbsp. oregano
  • salt
  • vegetable oil for frying


  1. Wash, de-string, and break green beans in half. Use a peeler to peel the chayotes and dice. Set green bean and chayote pieces aside.
  2. Bring a pot of water nearly to a boil. Add chicken, salt to taste, 1/4 onion and 1 clove garlic to hot water.
  3. Bring a pot of water nearly to a boil. Add chayotes and potatoes. After 5 mins., add green beans and cook for another 5 mins. Remove from water when vegetables are fully cooked. Save the broth.
  4. Cook the beans in water with salt, 1/4 onion and 1 clove garlic, for 30 minute or until soft. Add more boiling water if necessary.
  5. You are now ready to create the mole. Start by blending green tomatoes, chiles, 1/2 onion, 2 cloves garlic, one-finger pinch of cumin, two-finger pinch of oregano in the blender. You will need to add water to each batch.
  6. Heat 4 tbsps. vegetable oil. Once hot, add the green tomato puree in a large pot. Boil for about 5 mins. Then add 1/2 cup vegetable broth.
  7. Next, dissolve a five-finger pinch of masa de maiz in a cup of water and add it to the pot. Stir until it boils, for about 5 mins.
  8. Cut the stems from the parsley, hierba santa and epazote and puree with a bit of water; strain into the pot. Add salt.
  9. Serve with chicken, green beans, chayotes, and white beans.