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1
Clean the chicken pieces and place them in a stockpot with boiling water, onion, garlic, and salt, reduce the heat and poach the chicken until tender about 30 minutes.
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2
Remove chicken and reserve broth.
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3
Heat 2 pots of water to boiling.
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4
Add salt.
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5
Add chayote to 1 pot and green beans to the other.
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6
Cook each to al dente.
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7
Drain.
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8
Slice chayote and set both aside.
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9
For the Mole: Clean the anchos and guajillos with a damp cloth, cut them open, remove the seeds and stems, and spread them flat.
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10
Roast them on a hot comal or thin skillet.
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11
Remove from the skillet and place in a bowl of hot water and soak for 20 minutes.
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12
On the same comal or skillet dry-roast the tomatillos, tomato, onion, and unpeeled garlic, remove the garlic when black spots appear and peel it, and leave the vegetables until blistered and soft.
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13
In a small skillet, lightly roast the black peppercorns, cloves, and cumin until the aroma is released.
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14
Transfer the reconstituted chiles to the blender with enough water to process.
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15
Meanwhile, heat 3 tablespoons oil in large pan and pour the chile mixture through a sieve into the hot pan, it is important that all the pieces of chile skin are blended or removed so the sauce will be smooth.
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16
Reduce the heat and let it simmer for 8 minutes.
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17
While frying the chile mixture, blend all the roasted vegetables and roasted spices with enough water to puree.
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18
Add this mixture to the frying chile paste, let it simmer for about 20 minutes or until it is reduced.
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19
Add reserved chicken broth and simmer for 5 minutes.
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20
Dilute masa harina in 1 cup water and add to mixture.
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21
Let it cook 10 minutes, check for salt.
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22
Add the cooked chicken, peeled and sliced chayote and green beans and cook until heated through.
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23
Add hoja santa or cilantro.
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24
For the rajas de chile: Make a small slit in each of the chiles, fry them in hot oil, until all sides are blistered.
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25
Remove from oil.
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26
Let them cool down and remove the skin, discard it along with seed and stems, tear in pieces, and place the strips in a serving bowl, quarter the pearl onions, and add to the chiles along with lime juice, oregano, and salt.
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27
Serve with white rice and hot tortillas along with the rajas de chile.
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28
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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29
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
