Mole Amarillo

Name: Mole Amarillo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4½ or more cups of chicken stock (see recipe below); 1 chicken (3-4 lbs., cut into pieces without skin (keep the carcass and neck for the broth)); ½ lb. new potatoes (6-8 potatoes, well washed); ½ lb. green beans (cut diagonally in 1½ pieces); 1 chayote (peeled and cut into 1½ inch cubes); 6 Chilcostle peppers (or Chilhuacles Amarillos or Guajillos, with the stems, seeds, and veins removed); 3 whole cloves; 6 All spice berries or kernels; Salt to taste; 2 Ancho peppers (with the stems, seeds, and veins removed); ½ lb. squash (cut diagonally); 1 teaspoon of dried oregano; 1 lb. tomatoes (about 8-10 medium tomatoes); 5 miltomates (or 3 tomatillos); 1 white onion (cut into chunks); ½ of a head of garlic (separated); 5 Chiles Costeños Amarillos with the stems (seeds, and veins removed); 1 tablespoon lard (or vegetable or sunflower oil); 125 grams of prepared corn dough for tortillas; 2 large (or 3 small Hierba Santa leaves); 2 lbs. chicken bones (neck, ribs, and feet); 1 large white onion; 1 bay leaf; 2 stalks of celery (with leaves); ½ of a large head of garlic; 2 carrot sticks (peeled and cut into slices); 1 arbol pepper; 3 black peppercorns; 1 sprig of thyme (or 1 pinch of dried thyme); 300 grams of prepared corn masa (for tortillas)

Instructions

Prep:15minCook:45min

Mole Amarillo or Oaxacan Yellow Mole, one of the most popular Moles in Oaxaca. It can be made with pork or chicken, and also be used as an empanada filling.

Mole Amarillo

Nutrition balance score

Ingredients

Instructions

Notes

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