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Milk Street Recipe

Oaxacan Green Mole with Chicken

1 hour 10 minutes

Oaxacan Green Mole with Chicken

When we think of mole, we most often think of mahogany-colored mole negro. But as we learned in Oaxaca, there is a wide variety of moles, each with a unique character. Mole verde—or green mole—is traditionally made with pork and gets its bright, fresh flavor from a blend of fresh chilies, tomatillos and herbs. For our version, we opted for quicker-cooking but equally tasty chicken thighs, and we sought out supermarket substitutes for hard-to-find epazote and hoja santa, two herbs that are standard mole verde ingredients in Mexico (we mimicked their flavors with mint and fennel seeds). Oaxacans thicken this stew-like soup with masa, the corn dough used to make tortillas and tamales. For ease, we opted to use what we were taught is the second best option: corn tortillas softened in liquid then blended until smooth.

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OCTOBER 2019
CHRISTOPHER KIMBALL FOR ZWILLING J.A. HENCKELS 3-KNIFE SET, WORK SHARP CULINARY E5 ELECTRIC BELT-STYLE KNIFE SHARPENING SYSTEM, WORKSHARP E5 UPGRADE KIT

For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.

$359.80 VALUE

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