Mole is a term used for a number of sauces in Mexico. On its own, the word usually implies Mole Poblano, a dark red sauce made with poblano peppers. This sauce, Mole Verde, is a lighter, fresher version of the sauce, made with pepitas, blended herbs, and tomatillos.
A traditional herb used in this dish is epazote, which is a pungent, weed-like herb. It’s also commonly added while cooking black beans, because it reduces the gassiness that follows after eating those magical fruits. If you can’t find espazote where you live, never fear – flat-leaf parsley will work in a pinch.
Many variations of this dish call for stewing the chicken in the sauce. But I started thinking about the fact that this sauce can be put together in about 20 minutes, and it’s a tragedy that you’d have to delay the cooking time by so much in order to…
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