Oaxacan Green Herb Mole with Chicken

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A signature dish from Oaxaca, this bright green mole balances tart tomatillos, smoky charred chiles, and toasted pumpkin seeds with a generous handful of fresh herbs. Slow-simmered with bone-in chicken, the sauce turns silky and deeply aromatic, capturing the layered flavor of the Oaxacan highlands.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 18 gCarbs
• 5 gFiber
• 7 gSugar
• 38 gProtein
• 720 mgSodium
• 820 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the chicken

• 4 bone-in, skin-on chicken thighs (about 2 lb)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil

For the green mole sauce

• 1 lb tomatillos, husked and rinsed
• 2 poblano peppers, stemmed and seeded
• 2 jalapeños, stemmed (leave seeds for heat)
• 1/2 white onion, thickly sliced
• 3 garlic cloves, peeled
• 1/3 cup raw pumpkin seeds (pepitas)
• 1 tbsp sesame seeds
• 1 cup fresh cilantro leaves and tender stems
• 1/2 cup fresh flat-leaf parsley
• 8 fresh epazote leaves (or 1 tsp dried)
• 6 fresh mint leaves
• 1 hoja santa leaf, optional
• 2 cups low-sodium chicken broth
• 1 tsp kosher salt, plus more to taste

For serving

• Warm corn tortillas
• Diced white onion
• Fresh lime wedges

Directions

1. Season the chicken thighs evenly with salt and pepper. Heat the oil in a heavy pot or Dutch oven over medium-high, add the chicken skin-side down, and sear until deeply golden, about 4 minutes per side. Transfer to a plate.
2. While the chicken sears, char the poblanos, jalapeños, and tomatillos on a dry comal or cast-iron skillet over high heat, turning often, until blackened in spots and the tomatillos have softened, 6-8 minutes. Transfer to a bowl, cover, and let steam for 5 minutes.
3. In the same dry skillet, toast the pumpkin seeds over medium heat, stirring constantly, until they puff and turn golden, 2-3 minutes. Add the sesame seeds and toast 30 seconds more. Immediately transfer to a blender.
4. Add the charred vegetables and their juices, cilantro, parsley, epazote, mint, hoja santa (if using), garlic, and 1 cup of the broth to the blender. Blend on high until completely smooth, about 1 minute.
5. Strain the sauce through a fine-mesh sieve into the pot used for the chicken, pressing firmly to extract all the liquid. Discard the fibrous solids.
6. Bring the strained sauce to a gentle simmer over medium-low heat. Nestle the chicken thighs (and any collected juices) into the sauce, cover, and simmer gently for 25 minutes, turning once, until the chicken is cooked through and tender.
7. Uncover and simmer 5 more minutes to thicken the sauce to a coating consistency. Taste and adjust with salt.
8. Serve the chicken with plenty of green mole spooned over, garnished with diced onion and a squeeze of lime, alongside warm corn tortillas.

Cook’s Notes

• Hoja santa adds a true Oaxacan anise note; find it at Latin markets or substitute with a small pinch of anise seed.
• Toast the pumpkin and sesame seeds over medium heat and pull them off the moment they pop; they scorch quickly.
• Straining the sauce gives a silky, restaurant-style finish, but skip this step for a heartier, more rustic texture.
• The mole deepens in flavor overnight; make it a day ahead and gently reheat with the chicken.
• For a vegetarian version, replace the chicken with roasted poblano halves, mushrooms, or braised greens and use vegetable broth.

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