POLLO O PUERCO EN MOLE VERDE (CHICKEN OR PORK IN GREEN MOLE)

Serves: 4-6

2 tbsp (30 mL) olive oil

1 1/2 lb (680 g) skin-on chicken thighs or boneless pork shoulder, cut into 1- to 2-inch (2.5to 5-cm) cubes

2 1/2 cups (625 mL) pumpkin seeds

1 white onion, quartered

2 garlic cloves

4 serrano chilies, stemmed, seeded and veins removed (or not, depending on how spicy you want this to be)

6 cups (1.5 L) chicken stock 2 cups (500 mL) cilantro stems and leaves 2 lb (910 g) green beans, cut into 1-inch (2.5-cm) pieces 2 tbsp (30 mL) sea salt, plus more as needed

Cooked long-grain white rice or egg noodles, for serving

1. Warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, sear the chicken or pork in batches, being careful not to crowd the pan. (Normally you salt meat when you sear it, but you don’t want to salt a green mole until the last minute because salt can cause it to turn watery.)

2. Sear the meat on all sides, until it is noticeably browned but not cooked through. Transfer the seared meat to a plate and set it aside while you make the sauce.

3. In a dry skillet over medium-high heat, toast the pumpkin seeds until they turn golden brown, being careful to stir them regularly so they don’t burn.

4. In the jar of a blender, grind the pumpkin seeds. Add the onion, garlic and chilies and pulse to purée.

5. Add 3 cups (750 mL) of the stock with the cilantro and pulse to liquefy.

6. Pour the contents of the blender into a large Dutch oven or heavy-bottom pot and turn the heat to medium-low.

7. Cook, stirring, until the sauce is simmering, about 15 minutes. Add the chicken or pork, cover the pot, and cook over low heat for about 45 minutes, until the sauce is thick and the meat is tender and beginning to fall apart.

8. Add the green beans and the salt and cook for 10-15 minutes more. Add more salt if needed.

9. The mole can be stored in a sealed container in the refrigerator for 3-5 days.