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Avocado Chicken Mole Verde

24 Servings

5.5 cups pepitas, husked

4.75 cups tomatillos, husked, halved

3.5 cups Avocaods From Mexico, stage 5, largely diced

2.33 cups white onion, roughly chopped

.25 cup jalapeño peppers, cleaned, roughly chopped

2.33 cups fresh cilantro, roughly chopped

1.25 cups romaine lettuce, roughly chopped

2.5 teaspoons garlic, minced

5 tablespoons fresh lime juice

3 tablespoons olive oil

2.5 teaspoons ground cumin

1.5 teaspoons ground coriander

3.5 cups chicken stock, unsalted

3.5 teaspoons kosher salt

1 teaspoon fresh lime juice

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

In a medium cast iron skillet over medium-high heat, toast pepitas until they start to pop and turn a light golden brown, about 5 minutes. Transfer to a blender and process until finely ground.

Place ground pepitas, tomatillos, avocado, onion, jalapeños, cilantro, lettuce, and garlic in the jar of a blender. Puree until smooth.

Heat oil in a medium saucepan over medium-high heat until shimmering. Add ground cumin & coriander and cook for 30 seconds, or until fragrant. Add in pureed avocado paste and cook, stirring constantly, until thickened almost to the consistency of tomato paste, about 5 minutes.

Stir in chicken broth and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove sauce from heat and finish with kosher salt and remaining lime juice.

Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating before use.

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