Oaxacan Green Mole Chicken

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Step 1

Season the chicken with salt and pepper.

Step 2

In a large pot over medium-high, combine the tortillas and broth, then bring to a boil. Using a slotted spoon, transfer the tortillas (they will have softened) to a blender, add ¼ cup water and blend until smooth, about 1 minute.

Step 3

Pour the puree into the boiling broth and stir to combine; rinse out the blender and reserve.

Step 4

Add the chicken to the pot, cover and reduce to low. Cook, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, until a skewer inserted into the chicken meets just a little resistance, 30 to 35 minutes.

Step 5

Meanwhile, heat the broiler with a rack about 4 inches from the element. Line a rimmed baking sheet with foil.

Step 6

Arrange the garlic, tomatillos, poblano chili and onion in an even layer on the baking sheet. Broil until the vegetables are lightly charred, about 4 minutes, then flip them and continue to broil until the second sides are lightly charred, 3 to 5 minutes.

Step 7

Let cool for about 5 minutes, then transfer to a blender.

Step 8

Add ½ cup water to the blend, then puree until smooth, about 30 seconds.

Step 9

Add the cilantro, parsley, mint, fennel, cumin, 1 teaspoon salt and ¾ teaspoon pepper. Blend until smooth and bright green, about 2 minutes, scraping the sides as needed. You should have about 2 cups of puree; set aside.

Step 10

When the chicken is ready, stir the potatoes, green beans and zucchini into the pot. Bring to a simmer over medium and cook, uncovered and stirring occasionally, until the skewer inserted into a potato meets no resistance, about 15 minutes. Stir in the puree, then taste and season with salt and pepper