Braised Tomatillo Pistachio Chicken Mole (Mole Verde)

This braised tomatillo pistachio chicken mole is my take on a mole verde, a delicious Mexican inspired dish. I first learned how to make mole verde in culinary school and after a few different variations, this recipe has quickly become one of my favorites.

I like to pair this dish with mashed plantains and grilled green beans, and love to use the leftovers to make a quesadilla for a quick meal. This could also be eaten with tortillas for tacos or over Mexican rice.

When we first made this recipe in culinary school, the mole had pumpkin seeds and duck as the protein – I remember loving the color and texture, and decided to modify it to include one of my favorite nuts, pistachios. The pistachios, along with the cilantro, lettuce leaves, and aromatics make for an incredible flavor.

Mole Verde Ingredients:

• 3 lbs boneless skinless chicken thighs 
• 1 yellow onion
• 6 tomatillos 
• 2 serrano peppers 
• 4 cloves of garlic 
• Kosher salt 
• Black pepper
• 1/2 bunch cilantro 
• 3 large romaine lettuce leaves, washed 
• 2 cups chicken broth 
• 1/3 cup toasted pistachios

FAQ – for the chicken mole

• What does mole verde (green mole) taste like?
  • This chicken mole is considered a mole verde with the addition of lettuce, tomatillos, Serrano peppers, and pistachios. It tastes a bit nutty, aromatic from the herbs and peppers, and a touch bitter from the tomatillos. The combination of all the ingredients make this dish incredible savory yet light and delicious.
• Why does my mole taste bitter?
  • There are a variety of ingredients that contribute to a well-rounded mole sauce. If you find the sauce to be too bitter, it is likely because the ratio of tomatillos, lettuce, nuts, and fat are slightly off. Try to fix the bitterness by adding 2 tablespoons of brown sugar and a splash more of chicken broth.
  • Another reason why the mole may be bitter is due to the freshness of the tomatillos. Be sure to use firm, fresh, and green tomatillos. You could theoretically use canned tomatillos, but I haven’t tried this myself so can’t recommend it.
• Could I make this vegetarian?
  • Absolutely! You can substitute the chicken for tofu, jackfruit, or even mushrooms. For the chicken broth, you can use a vegetable broth.
• What are tomatillos?
  • Tomatillos are a fruit that have an outer green / light brown husk. They are distant relatives to the tomato, and are typically eaten cooked. If you’ve eaten salsa verde before, tomatillos are base of this sauce. Because of their natural green color and bright flavor, it is difficult to substitute the tomatillos in this mole verde.
• What type of chicken should I use?
  • I recommend using chicken thighs – I used boneless skinless thighs to easily shred, but feel free to use bone-in skin on (you just may need to increase the cook time by an additional 20 minutes). This would also work with chicken breast or tenderloin, but you may need to be cautious not to overcook the breast meat (check after 10 minutes and make sure the sauce is simmering and NOT boiling).
• Can you freeze mole?
  • Yes – the mole sauce itself or mole with the braised chicken will stay fresh in the freezer for up to 3 months. I recommend defrosting overnight and reheating on the stovetop until hot.
• Does this reheat well?
  • Absolutely! Chicken braises reheat very well, and the mole flavors will develop overnight and give it more depth of flavor the following days.
• What should I pair this with?
  • I’ve paired this tomatillo chicken with a Mexican rice, mashed plantains, or stir fried green beans.
  • If you have leftovers of this chicken mole, you can also add this into a tortilla with some mozzarella cheese for a delicious quesadilla.

Step by Step Instructions

1. Prep all the vegetables – dice the onion, slice the chiles, smash the garlic, and quarter the tomatillos.

2. Heat a large pan on medium high heat. Add a tablespoon of neutral oil to the pan and add an even layer of the chicken thighs. Season with kosher salt on each side, and sear for 3-4 minutes on one side, or until browned. Flip and cook for another minute, then set aside. Repeat this with all the chicken thighs and set aside. The chicken does not need to be fully cooked.

3. In the same pan, saute the onions and a pinch of salt on medium heat. After 4-5 minutes, add in the chiles and garlic. Cook for about a minute (until you can smell the fragrant garlic), then add in the tomatillos and another big pinch of salt. Cook for 5 minutes, then add in the browned chicken, chicken broth, half a bunch of cilantro, black pepper, and bring up to a simmer. Cover and cook for 15 minutes on medium low heat. Avoid letting the chicken boil, as this will cause the chicken to be tough.

4. Remove the chicken and pour the remaining sauce and veggies into a blender. Blend this together with 3 large romaine leaves, the toasted pistachios, the other half of the cilantro bunch, and another big pinch of salt. Pour this back into the pan, shred the chicken, and marry the 2 together. Taste for seasoning, and serve.

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• Sesame Noodles with Chicken and Zucchini
• Easy Lemongrass Thai Chicken