Mole Verde Wrapped in Hojas de Plátano

Experience the rich flavors of Mexico with this advanced recipe for Mole Verde, delicately wrapped in Hojas de Plátano. This dish combines the earthy notes of tomatillos and fresh herbs, creating a vibrant sauce that envelops tender chicken, all enhanced by the subtle smokiness of banana leaves. Perfect for a special occasion!

Author
Brazil & Co.
Prep Time
30 minutes
Cook Time
45 minutes
Servings
6
Cuisine
Mexican

Ingredients

  • 4 Hojas de Plátano (banana leaves), washed and trimmed
  • 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 pound fresh tomatillos, husked and quartered
  • 1 cup fresh cilantro leaves, packed
  • 1/2 cup fresh parsley leaves, packed
  • 2 jalapeños seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 cup pumpkin seeds, toasted
  • 1 cup chicken broth
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
  3. Add the quartered tomatillos, chopped jalapeños, ground cumin, and ground coriander to the skillet. Cook for about 5-7 minutes until the tomatillos are soft and start to break down.
  4. Transfer the mixture to a blender. Add cilantro, parsley, toasted pumpkin seeds, chicken broth, lime juice, salt, and black pepper. Blend until smooth and adjust seasoning if necessary. This will create a vibrant green mole sauce.
  5. In the same skillet, increase the heat to medium-high. Add the chicken pieces and sear until browned on all sides, about 5-8 minutes. Pour the mole sauce over the chicken, ensuring it's well coated. Reduce the heat to low, cover, and simmer for 15 minutes until the chicken is tender and cooked through (internal temperature should reach 165°F or 74°C).
  6. While the chicken simmers, prepare the Hojas de Plátano. Lay the banana leaves flat on a clean surface. Cut them into 12x12 inch squares, and pass them over an open flame for a few seconds on each side to make them pliable.
  7. To assemble, place a square of Hojas de Plátano on a plate. Add a scoop of the mole chicken mixture in the center, then fold the sides of the leaves over the filling to create a packet. Repeat with the remaining leaves and mixture.
  8. Place the wrapped packets in a baking dish, seam side down. Cover the dish with foil to retain moisture and bake in the preheated oven for 30 minutes.
  9. Remove from the oven and let the packets rest for 5 minutes before unwrapping. Serve the Mole Verde warm with rice or tortillas, garnished with additional cilantro if desired.