Ingredients

2 quarts water
2 pounds chicken
2 medium chayotes, cut in 4 pieces (a squash available in most supermarkets)
1 pound ejotes, (green beans) whole
2 large potatoes, cut in half or quartered
1 large white onion, cut in half
2 heads garlic
1 tablespoon cumin
1 tablespoon allspice
1 tablespoon dried oregano
1 bunch parsley
1 bunch cilantro
1 cup masa or flour
Salt (to taste)
Jalepeños (optional, 5 more or less)
Roasted pumpkin seeds for garnish (optional)

Directions

Wash the chicken and cut it into pieces.  Boil in 2 quarts of water for 30 – 40 minutes with half the onion, 1 head of garlic and salt.  Add the cut vegetables and simmer with the meat for 10 minutes on high heat. Scoop out the meat and set aside.

Put the masa or flour in a blender or food processor with 1 cup of water.  Mix well.  Add to the vegetables and boil for 10 minutes. Stir continuously to prevent the masa from sticking to the bottom or forming balls.

Put the leaves of the parsley and cilantro in a blender or food processor with the allspice, cumin, oregano and jalepeños (if using).  Blend well with 1 cup water until smooth.  Add the vegetables along with the liquid in which they cooked.  Mix a little more, only to blend the mixture.   Place the chicken on a serving platter, cover with mole sauce, and serve.

Country:
Mexico


Notes and Instructions

Submitted by Teresa Lourdes – StoveTeam, Oaxaca