Pollo en mole verde Ingredients: 1/3 cup all-purpose flour 1 teaspoon paprika 1 teaspoon salt 1/4 teaspoon pepper 1 2 1/2-3 lb. broiler-fryer chicken, cut up 2 tabslepoons cooking oil 1 12-oz. can tomatillos, drained and rinsed 1 4-oz. can green chili peppers, rinsed, seeded, and cut up 1/4 cup chicken broth 1 small onion, cut up 1/4 cup chopped walnuts 1/4 cup blanched almonds Several sprigs cilantro 1/4 teaspoon salt Dash pepper Directions: In a paper or plastic bag combine flour, paprika, the 1 teaspoon salt, and the 1/4 teaspoon pepper. Add 2 or 3 pieces of chicken at a time; shake to coat. In a large skillet brown chicken peices in hot oil about 15 minutes. Reduce heat; cover tightly. Cook 35 to 40 minutes more or till chicken is tender, uncovering skillet during the last 10 minutes. For mole verde, in blender container combine tomatillos, green chili peppers, chicken broth, onion, walnuts, almonds, cilantro, the 1/4 teaspoon salt and the dash pepper. Cover and blend till smooth. Heat sauce in saucepan; serve over chicken. Makes 3 or 4 servings. [source http://recipes.epicurean.com/recipedetail.jsp?recipe_no=1057]

For chicken 1 whole chicken 1 small onion 1 medium carrot 1 clove garlic 1 sprig cilantro For the mole 3/4 cup ground toasted pumpkin seeds 8 medium-size tomatillos 1/2 medium onion 2 large cloves garlic 4 serrano chiles 4 poblano chiles 4 romaine lettuce leaves 3 sprigs cilantro 3 sprigs epazote 4 cups chicken stock 1 tablespoon vegetable oil Place the chicken, onion, carrot, garlic, and cilantro, along with salt to taste, in a stockpot with water to cover. Cook until tender, about 40 minutes, removing the white meat after 25-30 minutes so that it does not overcook and become rubbery. Remove from heat and set aside while you make the mole. Put the tomatillos, onion, garlic and serranos in a saucepan with two cups of the strained chicken broth. Bring to a boil and simmer for about five minutes, until the tomatillos become soft. Transfer this to a blender container, add the chopped poblanos and lettuce and puree until smooth. Add the ground pumpkin seeds, cilantro and epazote or parsley and puree again. Transfer this into a saucepan in which you have heated the vegetable oil, and stir continuously as you gradually add the remaining two cups of strained chicken stock. Simmer over low heat about thirty minutes, stirring frequently to make sure that the sauce doesn't burn or stick. Taste for salt. Serve in soup or stew bowls: place a piece of chicken in each bowl, ladle the mole over it, and accompany with plenty of warm tortillas.

I just made this yesterday though I shredded my chicken meat into the sauce :-) Pollo con Mole Verde 4 lbs Chicken, roasting 4 cup Chicken stock; hot ¾ cup Pumpkin seeds 8 Peppercorns 3/4teaspoon Cumin seeds 2 Tomatillos 2 Jalapenos; roast/peel/seed 4 Scallion, w/tops 2 Garlic clove; mashed 2 tablespoon Chicken fat or lard 1 bunch Mustard greens 2 large Romaine lettuce leaves 4 Cilantro, fresh; sprig Put whole chicken in a casserole, cover with the stock, and bring to a simmer. Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour. Remove chicken from stock and let it cool enough to carve it. Toast the pumpkin seeds together with the peppercorns and cumin in a hot ungreased skillet about 5 minutes, stirring constantly to prevent scorching. Put into a blender and grind fine. Remove outer husks from the tomatillos, put them in a pan with cold water to cover, and bring to a simmer. Simmer 10 minutes, drain, then add them to the blender with 1/2 cup of their liquid and blend to a smooth thick puree. Chop all the remaining ingredients and add them to the blender. Add chicken stock, if needed, to thin the puree. Pour sauce into the skillet and simmer about 10 minutes to evaporate some of the liquid. Carve chicken in 4 or more pieces and add to the sauce, coating the pieces well. If possible,let chicken sit overnight in the sauce so that the seasoning permeates and the hotness of the chili diminishes. Reheat gently so that sauce does not boil. Serve hot or at room temperature.