Mexican cuisine · Meat & Kebab

Pollo en Mole Amarillo

Chicken in yellow Oaxacan mole with chayote, green beans and the anise-like scent of hoja santa.

Ingredients · for 4 servings

• 1.2 kg chicken pieces
• 5 dried guajillo chiles
• 2 dried ancho chiles
• 400 g tomatillos
• 3 chayotes
• 1 white onion
• 4 cloves garlic
• 2 tbsp masa harina, to adjust
• 1 tsp oregano and 1 tsp cumin
• 3 hoja santa leaves (or 1/2 bunch cilantro)
• 3 tbsp oil
• Salt, pepper

Instructions

1. Salt the chicken pieces, bring to a gentle simmer with 1.5 l water, the halved onion and two cloves of garlic for 35 min.; remove the meat and strain the broth.
2. Stem and seed the chiles, toast them 30 sec. per side in a dry pan and soak for 15 min. in hot broth.
3. Roast the tomatillos with the remaining garlic in the same pan for 8 min. until blistered all over, then finely blend with the chiles, cumin and oregano.
4. Heat the oil in a pot, add the puree and reduce it while stirring for 8 min. until it turns from pale green to a deep yellow-green and thickens noticeably.
5. Pour in 800 ml broth, add the peeled diced chayote and simmer uncovered for 15 min.; if needed, stir in masa harina mixed with a little water until the sauce is thick.
6. Add the chicken and hoja santa, let it steep for 8 min., season with salt and pepper and serve with warm tortillas.