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Avocado Chicken Mole Verde

Name: Avocado Chicken Mole Verde
Yield: 24
Ingredients: 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

24 Servings

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Description

Doesn’t this just look good?! Trust us, it tastes even better. Mole verde is a classic Mexican green sauce made with ingredients such as tomatillos, peppers, fresh herbs, and pumpkin seeds. Our chicken mole verde recipe features creamy Avocados From Mexico and is great served over chicken, pork, or Mexican rice.

Ingredients

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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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Description

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.

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.

Email recipe

Ingredients

Get Recipe Ingredients

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!