Chicken-stuffed Pepper with Mole Verde
These stuffed peppers are filled with chunks of chicken and a mixture that includes onions, scallions, olives, and raisins. They are served with mole verde and a mixture of spinach and cilantro greens.
- Mole Verde
- Vegetable oil - for frying tortillas
- Corn tortillas - 6
- Sesame seeds - 1 cup (about 5 ounces)
- Raw pumpkin seeds - 1/2 cup, hulled
- Whole Almonds - 1/3 cup, blanched
- Pistachios - 1 cup, shelled
- Garlic Cloves - 4 large
- Poblano Chilies - 3, fresh, seeded and chopped
- Serrano Chili - 1, roasted and seeded
- Tomatillos - 1/2 pound, husked and chopped
- Fresh cilantro (coriander) - 1 large, bunch (about 2 cups), washed and dried
- Iceberg Lettuce - 1/2 head, shredded
- Safflower Oil - 3 tablespoons
- Chicken Stock - 4 cups
- Cooked chicken, turkey, or pork - 3 pounds
- Olive Oil - 2 tablespoons
- Onion - 1, julienned
- Scallion - 1, cut in large pieces
- Whole Chicken Breasts - 4, grilled or poached and cut in large pieces
- Oregano - 1 tablespoon
- Salt - 1/4 teaspoon
- Bay Leaves - 8 to 10
- Chicken Stock - 1 cup
- Garlic Cloves - 4
- Raisins - 1/2 cup
- Green Olives - 1 cup
- Fresh cilantro sprigs - 3, roughly chopped
- Tomatoes - 3
- Garlic Cloves - 8 to 10
- Whole Peppercorns - 1 tablespoon
- Red Bell Peppers - 4 roasted, roasted and peeled
- Fresh Spinach - 1 bunch, stemmed
- Cilantro (coriander) - 1 bunch
- Raisins - 1/2 cup
To make the mole verde: In a large, heavy skillet, heat 1/4-inch of vegetable oil over medium-high heat until hot but not smoking. Fry the tortillas in batches until golden brown on both sides; transfer with tongs to paper towels to drain. Cool the tortillas and break into pieces.
In a dry 10- or 12-inch heavy skillet, toast the sesame seeds over moderate heat, stirring occasionally, until golden brown, about 4 to 5 minutes. Transfer to a bowl to cool. Repeat with the pumpkin seeds, almonds, and pistachios, one type at a time. Combine the seeds and nuts in the same bowl.
In a food processor, blend the garlic, chilies, tomatillos, cilantro, lettuce, oil, and tortilla pieces with 1-1/2 to 2 cups of stock, until the mixture forms a thick paste. Add the seed-nut mixture to the paste and pulse to combine. Do not puree; the sauce should have a lot of texture.
In a large saucepan, warm the sauce over medium heat, stirring frequently, adding the remaining broth as necessary to reach a thick, pasty consistency, about 12 minutes. Stir in the meat and cook for 10 minutes, stirring occasionally.
To make the filling: In a large pot over medium-high heat, warm the olive oil and add the onion and scallion. Cook 30 seconds, then add the chicken, oregano, salt, bay leaves, and 1/2 cup of the chicken stock. Cook 1 minute. Puree the garlic with the remaining chicken stock and add to the filling. Stir in the raisins, olives, cilantro, tomato, whole garlic cloves, and peppercorns and cook 5 minutes to heat through.
Split the roasted peppers lengthwise on one side and open out; remove the seeds and ribs. Trim off two long thin strips from each for garnish.
To serve: Mix the spinach and cilantro and place a cluster to one side on each serving plate. Place a split pepper in the center of each plate and put two thin strips of pepper in front of each. Fill the peppers with the chicken filling, picking out the bay leaves. Baste the filling and greens with broth. Sprinkle the filling with raisins. Spoon mole verde beside the peppers.