Courtesy of Chef Gerardo Aldeco, La Cocina Oaxaquena, Mexico
- 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
- vegetable oil for frying
- 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.
- Bring a pot of water nearly to a boil. Add chicken, salt to taste, 1/4 onion and 1 clove garlic to hot water.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut the stems from the parsley, hierba santa and epazote and puree with a bit of water; strain into the pot. Add salt.
- Serve with chicken, green beans, chayotes, and white beans.