MolesHardFree

Pistachio Mole with Chicken

Name: Pistachio Mole with Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 2 Poblano chilli; 2 cdas Vegetable oil; 0.5 White onion; 1 cdita Salt; 80 g Shelled unsalted pistachios; 1 ramita Thyme sprig; 0.5 cdita Black pepper; 1 bunch Fresh epazote; 500 g Tomatillos; 100 g Pumpkin seeds; 3 cloves Garlic cloves; 4 Chicken thighs and drumsticks; 1 leaf Bay leaf

75 min (30 prep + 45 cook) Hard 4 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Modern green mole with pistachios, poblano chilli and tomatillo over chicken poached in herb broth.

About this recipe

Pistachio mole with chicken is a creation from modern Mexican cuisine that reinterprets the logic of traditional green mole, replacing some of the pumpkin seeds with pistachios to produce an intense jade-green sauce with soft nutty notes and a deep, sophisticated flavour. Chicken poached in herb broth is finished in the pistachio sauce with poblano chillies, tomatillos and epazote. A modern mole that respects ancestral technique.

History & Origin

Green mole (pipián verde) is one of Mexico's most ancient moles, predating the arrival of the Spanish. It was made with pumpkin seeds (pepitas), green chillies, tomatillos and herbs such as epazote and hoja santa. Modern Mexican cuisine, a gastronomic movement emerging in the early 21st century led by chefs such as Enrique Olvera, Daniela Soto-Innes and Jorge Vallejo, set out to reinterpret these ancestral dishes with contemporary techniques and high-quality produce. The incorporation of pistachios into green mole is one of the most celebrated innovations of this movement: it maintains the oily structure and creamy texture of pipián, whilst adding aromatic complexity and a more intense colour. This pistachio mole appears on menus at some of the world's best Mexican restaurants and has become an ambassador for modern Mexican fusion cuisine.

Estimated cost

£20.00

Total cost

£5.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

550

Calories

40g

Protein

25g

Carbohydrates

30g

Fat

Fibre

600mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Poach the chicken: place 4 chicken thighs and drumsticks in a pot with 1.5 L water, half an onion, 2 garlic cloves, 1 bay leaf, thyme and salt. Bring to the boil, reduce heat and simmer gently for 25 minutes. Reserve the chicken and broth.
2
Make the mole base: cook 500 g husked tomatillos and 2 roasted, peeled poblano chillies in water for 8 minutes. Drain and set aside.
💡 Roast the chillies directly over a gas flame or under the grill until blackened. Then place in a plastic bag for 10 minutes to peel easily.
3
Toast 100 g pumpkin seeds and 80 g shelled, unsalted pistachios in a dry pan until fragrant, 3-4 minutes. Take care not to burn them.
4
Blend the tomatillos, poblano chillies, toasted pumpkin seeds and pistachios with 1 cup of chicken broth, 1 bunch of epazote, 1 garlic clove, salt and pepper until very smooth.
💡 Blend in two batches if the blender is small. The sauce must be completely smooth.
5
Fry the sauce in 2 tbsp oil in a casserole over medium-high heat for 5 minutes (take care of spattering). Add more broth to adjust consistency. Add the poached chicken and cook over low heat for 8-10 minutes so the chicken absorbs the mole. Serve with white rice and tortillas.
💡 Pistachio mole darkens slightly when fried; this is normal.