How to Make Mole verde
- After washing the chicken add it to a pot of boling water with carrots, celery onion and bit or garlic, or your favorite way to make chicken stock.
- Meanwhile roast the poblano peppers in a burner after they are well charred, put them in a plastic bag so sweat for about 15 mins.
- Peel the skin off the peppers, and wash them taking off the seeds and the top part, put then in the blender with the stock, and the heavy cream.
- In a large pot, melt the butter on low heat and add the chicken after the chicken is well covered with the butter and the poblano sauce, salt and pepper to taste, and let simmer for about 10 mins.