When we think of mole, we most often think of mahogany-colored mole negro, flavored with chocolate, dried chilies and nuts. But as we learned from Oaxaca chef Olga Cabrera Oropeza, there is a wide variety of moles, each with a unique character. Mole verde—or green mole—traditionally is made with pork and gets its bright, fresh flavor from a blend of fresh chilies, tomatillos and herbs. For our version, we opted for quicker-cooking but equally tasty chicken thighs, and we sought out supermarket substitutes for hard-to-find epazote and hoja santa, two herbs that are standard ingredients in Mexico (we mimicked their flavors with mint and fennel seeds). Oaxacans thicken this stew-like soup with masa, the corn dough used to make tortillas and tamales. For ease, we opted to use what Oropeza showed us was the second best option: corn tortillas softened in liquid then blended until smooth.
Servings
Don't brown the vegetables too darkly under the broiler. Light charring provides complexity, but too much will muddle the fresh herbal notes.
pounds boneless, skinless chicken thighs, trimmed and halved
Kosher salt and ground black pepper
Hi Patrick,
To answer your question, corn tortillas would be easier to source than masa as noted in the recipe description.
Best,
The Milk Street Team
I discovered this recipe last summer when the tomatillos from my garden were coming in like crazy. When this years tomatillos were ripening this was one of the first things I made. a About half of the ingredients come from my garden which I think makes the layers of flavors all the more outstanding. Don’t be scared of the mint (I was, but it adds something special). My brother in law said it’s one of the best soups he’s had, and we eat a lot of soup!
I'm not sure if I am missing something but I will ask. Why use the corn tortillas? Masa is not hard to get.