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chicken-green-mole-fast-slow
Instant Pot

Chicken in Green Mole

By Courtney Hill

4 Servings

FAST: 1½ hours
Slow: 4¾ to 5¾ hours 40 minutes active

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When most of us think of Mexican mole, mahogany-colored mole negro comes to mind. But mole comes in many varieties, each with a unique character. Mole verde—or green mole—gets its bright, fresh flavor from a blend of green chilies, tomatillos and herbs. This recipe starts by browning halved tomatillos and a quartered onion directly in the Instant Pot—it’s a worthwhile step that builds deep flavor in the finished dish. But for ease, we use canned green chilies instead of fresh and corn tortillas instead of masa dough to thicken the broth. Serve the mole with rice and/or tortillas.

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4

Servings

Tip

Don't forget to stir frequently after you've added the squash. The broth is lightly thickened and therefore requires stirring to prevent the bottom from scorching.

FAST: 1½ hours
Slow: 4¾ to 5¾ hours

40 minutes active

Ingredients

  • 4

    medium tomatillos, husked and halved

  • 1

    small white onion, peeled, root end intact, quartered lengthwise

Directions

  1. 01
    On a 6-quart Instant Pot, select More/High Sauté. Add the tomatillos and onion, then cook, turning occasionally, until the vegetables are charred all over, 5 to 7 minutes. Press Cancel to turn off the pot. Transfer the vegetables to a blender and let cool slightly, about 5 minutes. To the blender, add the green chilies with their liquid, the cilantro stems, half the mint, the fennel seeds and ½ cup water. Blend on high until smooth, about 1 minute. Pour the puree into the pot, select More/High Sauté and bring to a simmer, scraping up any browned bits. Stir in 2½ cups water, the tortillas, 2 teaspoons salt and ½ teaspoon pepper. Add the chicken; stir to combine, then distribute in an even layer.

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Reviews
John S.

I followed this recipe to the letter - but was disappointed by the flavor. Just not "wowed" like I was expecting. Tasted too simple/one-note considering all of the ingredients. Not sure what would have improved it. Stock instead of water? More salt? Maybe it'll be better the second day.

Mark T.

I subbed unsalted chicken stock for the water in the blender stage. That wasn't enough. It's just kind of flat.

Either maybe some cumin or dice up a jalapeño for heat. I'd avoid something like a chipotle since that would add smokiness and this is certainly a lighter fresh greens kind of sauce.

Chelsea K.

I added at least another 1/2 teaspoon of salt and it still lacked.

I added another 1/2 teaspoon of salt but it still was a recipe I’d never make again. It tasted like a recipe not kitchen tested.

Chelsea K.

I added at least another 1/2 teaspoon of salt and it still lacked.

I added another 1/2 teaspoon of salt but it still was a recipe I’d never make again. It tasted like a recipe not kitchen tested.

Stacy P.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Jeff B.

I've made this recipe several times without any significant changes. At least a dozen people have said that they thought it is terrific! I agree.

Daniela H.

I added chicken bouillion and two zucchinis. Fuego amigos!!

Katy V.

How would this be done without the instapot?

Lynn C.

Hi Katy -

As with many recipes from our Fast & Slow cookbook, we have another version on the website that is designed for the stovetop. You can find that recipe here - https://www.177milkstreet.com/recipes/oaxacan-green-mole-with-chicken.

Best,
The Milk Street Team

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