Mole Verde / Pipian Verde

Ingredients

• 1 pouch (8 oz) Halietza dehydrated Mole Verde
• 4 cups low sodium chicken broth
• 1 1/2 lb boneless, skinless chicken breasts
• 1/2 white onion, divided (half finely chopped for the rice)
• 2 garlic cloves, divided (1 minced for the rice)
• 1 1/2 cups long grain white rice
• 3 cups water, for the rice
• 1 tablespoon vegetable oil
• 3/4 teaspoon salt
• 2 tablespoons pepitas (hulled pumpkin seeds)
• A small handful of cilantro, chopped
• 1 lime, cut into wedges

Steps

1. Start the rice. Rinse it until the water runs mostly clear and drain well. Heat the oil in a saucepan over medium heat, add the rice with the chopped onion and garlic, and stir for 2 minutes. Add 3 cups of water and the salt, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Turn off the heat and leave it covered for 5 to 10 minutes.
2. While the rice cooks, bring the broth to a simmer in a wide saucepan with the rest of the onion and garlic. Add the chicken, cover and simmer gently 15 to 20 minutes, until cooked through. Move the chicken to a board and cover it loosely.
3. Strain the broth and measure 3 cups back into the pan. Heat until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon.
4. Toast the pepitas in a dry skillet over medium heat, stirring, until they puff and start to pop, 3 to 5 minutes. Take them off before they brown.
5. Slice the chicken. Spoon rice onto each plate, lay the chicken beside it and ladle the mole over. Finish with the pepitas, cilantro and a squeeze of lime.

Ingredients

• 1 pouch (8 oz) Halietza dehydrated Mole Verde
• 6 cups low sodium chicken broth
• 1 1/2 lb boneless pork shoulder or country style ribs, cut into 2 inch chunks
• 1/2 white onion, divided
• 3 garlic cloves, peeled
• 1 bay leaf
• 1/2 teaspoon salt
• 1 can (15 oz) small white beans such as navy or Great Northern, drained and rinsed
• 4 radishes, thinly sliced
• 1 lime, cut into wedges
• Warm corn tortillas, for serving

Steps

1. Put the pork in a pot with the broth, a wedge of the onion, the garlic, bay leaf and salt. Bring to a boil and skim off the foam. Cover, lower the heat and simmer about 1 hour, until the pork is tender.
2. Lift out the pork. Strain the broth and measure 3 cups back into the pot. Keep any extra warm on the side.
3. Heat the 3 cups of broth until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon.
4. Add the pork and the beans and stir gently. Warm over the lowest heat for 5 minutes. The beans drink up sauce, so loosen it with a splash of the extra broth if needed.
5. Chop the rest of the onion. Serve the mole in bowls and pass the onion, radishes and lime wedges at the table, with warm tortillas.