MolesMedium

Chicken in Green Mole

Name: Chicken in Green Mole
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 1 kg Chicken pieces; 200 g Pumpkin seeds; 500 g Tomatillos; 3 Serrano chillies; 1 bunch Coriander; 2 sprigs Epazote; 2 leaves Hoja santa; 4 leaves Lettuce (for thickening); 0.5 Onion; 2 cloves Garlic; 2 tbsp Vegetable oil; 500 ml Chicken stock; 1 tsp Salt

80 min (30 prep + 50 cook) Medium 6 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Chicken in pumpkin seed, tomatillo and herb sauce.

About this recipe

Chicken pieces bathed in green mole made with pumpkin seeds, tomatillos and fresh herbs. A delicate and aromatic Oaxacan mole.

History & Origin

Green mole is one of the seven legendary moles of Oaxaca, a land recognised as the birthplace of Mexican moles. Unlike its more famous cousins such as black mole or coloradito, green mole stands out for its herbal freshness and its base of toasted pumpkin seeds, which give it a velvety texture and unique earthy flavour. Its origins date back to pre-Hispanic times, when the Zapotec and Mixtec peoples of the Central Valleys of Oaxaca prepared green sauces ground on the metate with pumpkin seeds, green chillies, tomatillos and wild herbs such as hoja santa and epazote. Traditional cooks insist on slowly toasting the pumpkin seeds on a clay comal until they pop.

Estimated cost

£12.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

35g

Protein

18g

Carbohydrates

22g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the chicken pieces in salted water with onion and garlic for 30 minutes. Reserve the stock.
2
Toast the pumpkin seeds on a dry comal over medium heat until they begin to pop and are golden. Remove immediately.
💡 Careful, pumpkin seeds pop when toasting. Partially cover with a lid.
3
Cook the tomatillos and serrano chillies in water for 8 minutes. Drain.
4
Blend the tomatillos, chillies, toasted pumpkin seeds, coriander, epazote, hoja santa, lettuce, garlic and half a cup of chicken stock until smooth.
5
In a pot with hot oil, pour in the sauce and fry for 5 minutes. Add more stock until you reach the desired consistency. Season with salt.
6
Add the cooked chicken pieces and simmer on low heat for 15 minutes so they absorb the flavour. Serve with white rice and tortillas.