Chicken with Mole Verde from Puebla

• 15 poblano chiles, oil-roasted, peeled, cored, and seeded (page 154)
• 5 serrano chiles, oil-roasted, peeled, cored, and seeded (page 154)
• 5 jalapeno chiles, oil-roasted, peeled, cored, and seeded (page 154)
• 2 pounds tomatillos, husked and rinsed
• 3 tablespoons vegetable oil
• 1 white onion, cut into 1/4-inch dice
• 4 cups chicken stock
• 8 cloves garlic, dry-roasted (page 158)
• 2 teaspoons kosher salt
• 1/2 teaspoon sugar
• 1/2 teaspoon coriander seed, toasted and ground (page 164)
• 2 cups shredded romaine lettuce leaves
• 3 fresh hoja santa leaves, stemmed, deveined, and chopped (page 159) or 1/4 cup chopped fresh tarragon leaves
• Leaves from 1 bunch fresh cilantro
• 1/2 cup chopped fresh flat-leaf parsley
• 1 cup pumpkin seeds, lightly toasted and ground (page 164)
• 8 cups chicken stock
• 1 head garlic, halved
• 1/2 tablespoon coriander seed, toasted and ground (page 164)
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 teaspoon kosher salt
• 1/2 bunch flat-leaf parsley
• 1 white onion, cut into 1/2-inch dice
• 2 pounds boneless, skinless chicken breasts
• 12 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving

1. To prepare the mole, cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside along with the serrano and jalapeno chiles.
2. Fill a large bowl with ice water and have ready.
3. Bring a large pot of salted water to a boil over high heat.
4. Drop in the husked tomatillos and boil 5 minutes.
5. Remove from the heat.
6. With a slotted spoon, transfer the tomatillos to the ice-water bath; let cool.
7. In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat and saute the diced onion just until translucent, 3 to 5 minutes.
8. Decrease the heat to medium-low.
9. Add the stock, prepared poblano chiles, serrano chiles, jalapeno chiles, garlic, salt, sugar, and coriander and cook, stirring occasionally, until the mixture is slightly thickened and coats a wooden spoon, about 20 minutes.
10. Stir in the shredded lettuce, hoja santa, cilantro, and parsley, and cook 5 more minutes.
11. Puree the mixture in a blender and pass it through a medium-mesh sieve.
12. Refry the sauce: In a large, heavy nonstick skillet, heat the remaining 1 tablespoon of oil over high heat until almost smoking.
13. Add the sauce, remove from the heat, and stir to blend.
14. Add the ground pumpkin seeds to thicken the sauce.
15. If the sauce is too thick and becoming pasty, stir in a little hot water to thin it out.
16. Keep warm.
17. To prepare the filling, in a large saucepot, add all the ingredients except the chicken breasts.
18. Cook over medium-low heat until the flavors blend, about 30 minutes.
19. Decrease the heat to low, add the chicken breasts, and gently simmer until the chicken is thoroughly cooked, about 25 minutes.
20. Its important to let the chicken cool in the liquid to keep it more moist.
21. When cool enough to handle, shred the cooled chicken with your hands into a bowl.
22. In a saucepan, add 3 cups of the mole verde and the shredded chicken and reheat over medium-low heat.
23. Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
24. To serve, lay the tortillas side by side, open face and overlapping on a platter.
25. Divide the filling equally between the tortillas and top with salsa.
26. Grab, fold, and eat right away.
27. Or build your own taco: lay a tortilla, open face, in one hand.
28. Spoon on some filling, top with salsa, fold, and eat right away.

chiles, serrano chiles, jalapeno chiles, vegetable oil, white onion, chicken stock, garlic, kosher salt, sugar, coriander seed, shredded romaine lettuce leaves, santa, fresh cilantro, parsley, pumpkin seeds, chicken stock, garlic, coriander seed, freshly ground black pepper, bay leaf, kosher salt, flatleaf parsley, white onion, chicken breasts, corn tortillas

Taken from www.epicurious.com/recipes/food/views/chicken-with-mole-verde-from-puebla-393973 (may not work)