Ingredients
4 lb chicken, roasting
4 cup chicken stock, hot
3/4 cup pumpkin seeds
8 peppercorns
1/8 tsp cumin seeds
2 tomatillos
2 jalape#os, roast/peel/seed
4 scallion, w/tops
2 garlic clove, mashed
2 tbsp chicken fat or lard
1 bunch mustard greens
2 large romaine lettuce leaves
4 cilantro, fresh, sprig
Directions
Put whole chicken in a casser#le, cover with the stock, and bring to a
simmer. Cover pot and poach chicken just below the simmering point
over very low heat or in a very low oven (275 degrees) for 1 hour.
Remove chicken from stock and let it cool enough to carve it.
Toast the pumpkin seeds together with the peppercorns and cumin in a
hot ungreased skillet about 5 minutes, stirring constantly to prevent
scorching. Put into a blender and grind fine.
Remove outer husks from the tomatillos, put them in a pan with cold
water to cover, and bring to a simmer. Simmer 10 minutes, drain, then
add them to the blender with 1/2 cup of their liquid and blend to a
smooth thick puree. Chop all the remaining ingredients and add them
to the blender. Add chicken stock, if needed, to thin the puree. Pour
sauce into the skillet and simmer about 10 minutes to evaporate some
of the liquid.
Carve chicken in 4 or more pieces and add to the sauce, coating the
pieces well. If possible,let chicken sit overnight in the sauce so
that the seasoning permeates and the hotness of the chili diminishes.
Reheat gently so that sauce does not boil. Serve hot or at room
temperature.
Servings: 4 servings
Pollo Con Mole Verde Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
It is actually possible to track the history of recipes way back into distant history, at least as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, in the main part, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to food historians is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius tells us how the chefs of Roman times used a good variety of spices, including many that are still in use today for example bay, fennel and asafoetida. Moving on, there were a couple of interesting books from the 14th Century ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the curry that appears on menues today, but rather descriptions of the types of meals prepared by the chefs of the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, such as parsley and basil. These new foods and tastes caused an eruption in manuscripts on cooking, some of which still exist in private collections. During the following few centuries, the upper-class families of Wesstern Europe competed with each other to serve up the best banquets, and as a consequence, cooks and their recipe collections could command a high salary. However, it wasn`t until the 19th century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording the recipes of their peers. By the advent of the 1900s, cookery publications were in high demand, due to more people being able to read, people having more free time and having more money to spend. |
We hope you enjoy this Pollo Con Mole Verde recipe.
