JANUARY 2021 99
- Cook cumin, coriander, anise seeds,
peppercorns, cinnamon stick, and cloves
in a medium skillet over medium-low,
stirring often, until toasted and fragrant,
1 to 2 minutes. Transfer to a molcajete or
spice grinder; process until finely ground.
Set aside. - Remove and discard vegetables and
cilantro stems from chicken mixture.
Using tongs, transfer chicken to a large
saucepan or heatproof bowl with a tight-
fitting lid. Add^1 / 2 cup cooking liquid from
Dutch oven to chicken; cover and set
aside. Transfer remaining cooking liquid
to an 8-cup measuring cup or a large
bowl; set aside. Wipe Dutch oven clean. - Roughly chop remaining 2 onions.
Remove and discard stems and seeds
from remaining 4 serrano chiles; chop
serranos. Heat oil in a large skillet over
medium. Add onions, serranos, tomatil-
los, and garlic; cook, stirring occasionally,
until softened but not browned, 12 to 14
minutes. Remove from heat; transfer mix-
ture to a blender, and add 2 cups reserved
cooking liquid. Secure lid on blender,
and remove center piece to allow steam
to escape. Place a towel over opening.
Process until smooth, about 30 seconds.
Transfer mixture to cleaned Dutch oven
over medium-low. Stir in^3 / 4 cup duck fat. - Place radish greens, spinach, parsley
stems, epazote stems, poblano flesh, 2^1 / 2
cups reserved cooking liquid, and remain-
ing cilantro stems in blender. Process
until smooth, about 45 seconds. Add to
onion mixture in Dutch oven. - In a clean blender, process pepitas,
almonds, sesame seeds, and remain-
ing reserved cooking liquid until mixture
forms a loose, coarse paste, 25 to 35
seconds. Add pepita mixture, reserved
spice mixture, and salt to Dutch oven.
Bring to a boil over medium-high; reduce
heat to medium-low, and cook, stirring
often, until mixture thickens and reduces
slightly, about 1 hour. Stir in remaining^3 / 4
cup duck fat; cook over medium-low, stir-
ring often, until a thin layer of fat forms on
top, 20 to 30 minutes. - Meanwhile, remove and discard skin
and bones from chicken. Shred chicken
still in juices in saucepan; toss with juices.
Add chicken mixture with juices to mole;
cook, stirring often, until chicken is
heated through, about 5 minutes. Season
with salt to taste. Garnish with additional
toasted sesame seeds, reserved cilantro
leaves, onion rings, lime wedges, and hot
sauce. Serve mole hot with tortillas.
—NORMA LISTMAN AND SAQIB KEVAL,
MASALA Y MAÍZ, MEXICO CITY
MAKE AHEAD Chicken mole can be made
up to 2 days ahead; cover and refrigerate.
BEER Malty, lightly lime-scented Mexican-
style lager: Epic Brewing Los Locos
Mole Verde con Pollo
with Corn Tortillas
ACTIVE 2 HR 30 MIN; TOTAL 2 HR 45 MIN
SERVES 8 TO 10This mole stands out from the pack of
sauces with its nutty, slightly coarse tex-
ture. Unlike European sauces, you want
this sauce to break; a thin layer of fat on
top of the mole is a sign that it’s been pre-
pared correctly.3 medium-size white onions, divided
8 cups vegetable stock or water
4 (7-oz.) bone-in, skin-on chicken
breasts
4 large carrots, halved crosswise
1 small bunch fresh cilantro, leaves
picked, stems reserved, divided
6 medium-size fresh serrano chiles,
or more to taste, divided
1 medium-size fresh poblano chile
1 Tbsp. cumin seeds
1 Tbsp. coriander seeds
2 tsp. anise seeds
11 / 2 tsp. black peppercorns
1 (4-inch) cinnamon stick
5 whole cloves
2 Tbsp. sesame oil
1 lb. tomatillos, shucked and
chopped
3 garlic cloves, chopped
11 / 2 cups duck fat, melted, divided
21 / 2 cups radish greens
2 cups fresh spinach
10 flat-leaf parsley stems
3 epazote stems
11 /^2 cups pepitas, toasted
1 /^2 cup almonds, toasted
1 / 2 cup white sesame seeds, toasted,
plus more for garnish
21 /^2 tsp. kosher salt, plus more to taste
Thinly sliced raw onion rings, lime
wedges, and hot sauce, for garnish
Corn tortillas, for serving- Cut 1 onion in half. Place onion halves,
stock, chicken breasts, carrots, 5 cilantro
stems, and 2 serrano chiles in a large
Dutch oven; press down on chicken to
fully submerge. Bring to a boil over
medium-high. Remove from heat; cover
and let stand until a thermometer
inserted in thickest part of chicken regis-
ters 150°F, about 20 minutes. - Meanwhile, cook poblano chile in a
medium cast-iron skillet over medium-
high, turning occasionally, until all sides
are blackened, 4 to 6 minutes. Transfer
charred poblano to a medium bowl; cover
with a plate, and let stand 15 minutes.
Carefully peel poblano under running
water; discard skin, stem, and seeds. Set
poblano flesh aside.
Mole Verde con
Pollo with Corn
Tortillas