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    You are in: Home / Recipes / Pumpkin Seed Chicken Mole Recipe
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    Pumpkin Seed Chicken Mole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    justcallmetoni's Note:

    I adopted this recipe in September 2006 from the Recipezaar account and have not tried it yet. The original owner, Mean Chef, had a great selection of authentic Southwestern-Mexican fare and I'm sure this is every bit as good as though I have already tried.

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    Units: US | Metric


    1. 1
      Place a dry cast-iron skillet over low heat.
    2. 2
      Toast the pumpkin seeds, cumin seeds, pepper and oregano, shaking the pan occasionally, until their aromas are released, about 5 minutes.
    3. 3
      Do not brown.
    4. 4
      Set aside to cool and then grind in a blender or food processor to a powder.
    5. 5
    6. 6
      Combine the tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt in a food processor.
    7. 7
      Puree until smooth.
    8. 8
      Preheat the oven to 350 degrees F.
    9. 9
      Heat the olive oil in a large saucepan over high heat.
    10. 10
      Standing back to avoid splatters, pour in the pureed tomatillo mixture, and sizzle for 30 seconds.
    11. 11
      Stir in the stock, reduce the heat and simmer 10 minutes.
    12. 12
      Turn the heat up to high and bring to a boil.
    13. 13
      Stir in the ground nut mixture and remove from the heat.
    14. 14
      Puree in a food processor or blender, in batches if necessary.
    15. 15
      Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish.
    16. 16
      Place the chicken breasts in the sauce and bring to a boil over moderate heat.
    17. 17
      Cover with foil, transfer to the oven and bake 20 minutes.
    18. 18
      Serve the chicken and sauce over a bed of white rice.
    19. 19
      Sprinkle the radish slices over the top.

    Ratings & Reviews:

    • on September 26, 2009


      This is fantasic!!! reminds me of Casa Mole in Rosarito baji Calif. very very good

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2008


      We loved this and have made it twice in the last 30 days. It is a little work (we work from a fresh pumpkin) but worth it. The flavor is wonderful, but we did not appreciate the thin sauce that was the result of straining all of the tomatillo texture out. So, the 2nd attempt we added the seeds into only about 2 cups of the sauce (reserving the rest) and then strained that bit and added back the reserved sauce. this texture worked better for us. My MIL (and family) is from Mex City and this is the way she knows it. She admits that the flavor is very authentic. Muchas gracias for this great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2008


      I have been making a very similar recipe to this for years, using it for both chicken and lean pork. The recipe I make has no radishes or cinnamon, but more chilis and lettuce (4 cups). I also have come to like a mixture of nuts. I usually use pepitas and almonds (or pistachios). Sometimes I cook it in the crock pot. It is absolutely delicious and a definite favorite!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Pumpkin Seed Chicken Mole

    Serving Size: 1 (247 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 339.8
    Calories from Fat 175
    Total Fat 19.5 g
    Saturated Fat 3.3 g
    Cholesterol 60.2 mg
    Sodium 1158.6 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 3.8 g
    Sugars 6.7 g
    Protein 28.3 g

    The following items or measurements are not included:

    radish tops

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