For the Chicken

1 (3–4-lb.) whole chicken, cut into 8 pieces

12 cup chopped cilantro stems

2 tbsp. kosher salt

1 tsp. whole black peppercorns

2 cloves garlic

1 large yellow onion, chopped

1 bay leaf

For the Mole Verde

8 oz. tomatillos, peeled and chopped

2 jalapeños, stemmed and chopped

12 cup cilantro leaves

2 tsp. kosher salt, plus more to taste

2 cloves garlic, chopped

2 (8-inch) flour tortillas, toasted, plus more for serving

3 tbsp. canola oil

Mexican rice, for serving


Cook the chicken: Place chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and 12 cups water in a 6-qt. saucepan and bring to a boil; reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes.

Remove chicken from saucepan and strain liquid through a fine strainer; reserve 4 cups, and save remaining liquid for another use. Set chicken and liquid aside.

Heat tomatillos and jalapeños in a 4-qt. saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup reserved cooking liquid; puree.

Heat oil in a 6-qt. saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining cooking liquid and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.

Add chicken pieces and cook until heated through, about 10 minutes. Serve with Mexican rice and tortillas.


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