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Slow Cooker Pollo Mole Verde


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Home Cooking

Slow Cooker Pollo Mole Verde

Ruby Louise | Sep 15, 2007 11:04 AM

It's harvest time here in the Napa Valley, so I volunteered to make lunch for the cellar crew at work. Without a real kitchen at work, a crock pot, a rice cooker and a couple of extension cords seemed to be the way to go. I decided to do Pollo Mole Verde (modified from Secrets of Slow Cooking by Liana Krissof), and a variation on Robert Lauriston's Cilantro Rice (his original posting is here: http://www.chowhound.com/topics/328780 ). I did prep the night before and then when I got to work, I plugged in the crock pot in a corner of the cellar. The downside was that the guys kept lifting the lid to take a peek, which probably slowed the cooking time a bit. Just before lunch I started the rice. The guys - both white & brown - loved it.

1 lb tomatillos, husked & rinsed
2 fresh jalapenos, 2 fresh serranos, stems removed (If you like more heat, use all serranos, if you like less heat, use all jalapenos)
1/2 yellow onion, peeled and cut in sixths
4-6 peeled garlic cloves
1 cup hulled pumpkin seeds
2 teaspoons salt
1 teaspoon ground pepper
2-4 pounds chicken thighs & legs, skin removed, fat trimmed, (I just keep adding chicken to the pot till the ratio of sauce to chicken looks even)
1 bunch cilantro leaves
radish leaves from 1 bunch of radishes

Arrange the tomatillos, chiles, onion & garlic on a foil lined roasting pan. Broil until vegetables are tinged in black, flip and broil the other side, about 5 minutes per side. Toast pumpkin seeds until barely browned. Puree broiled vegetables, any juices from the pan, pumpkin seeds, salt & pepper in a blender.

Combine the puree and the chicken in the crock pot. Cook on low 5 hours till chicken is done but not falling apart. (If you double or triple the recipe, like I did in my 7-qt cooker, you'll wanna cook it on high). Spoon some of the sauce back into the blender & puree with the cilantro and radish leaves. Add it to the crockpot and mix it in. Cook for another hour with the lid partly on to let the sauce thicken a bit.

For the rice I pureed cilantro, scallions, olive oil & a bit of salt. I added it to the rice cooker, and then added enough water to meet the liquid cooking requirements. When the rice was done, I stirred it up to incorporate the puree into the rice. I scrubbed up the radishes and served them on the side.

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