GREEN OAXACAN MOLE
1 serving of green oaxacan mole contains 117 Calories The macronutrient breakdown is 59% carbs, 29% fat, and 12% protein. This has a relatively low calorie density, with 104 Calories per 100g.
Ingredients
Canola oil 3 tbsp or 42g
Directions
- Place the beans in a sauce pot, cover with water, and bring to a boil over high heat. Reduce heat and simmer,covered, until the beans are cooked and soft, about 11⁄2 hours. Season with salt as needed. Reserve.
- Place the chicken pieces into a soup pot and cover with chicken stock. Bring to a boil over high heat, lower to a simmer, and cook gently until the chicken is cooked through. Allow the chicken to cool, and break into large pieces. Reserve the chicken and broth separately.
- Place the tomatillos, tomatoes, onion, garlic, and jalapeños in a blender and purée. Add some of the reserved chicken broth to facilitate the blending.
- Heat the oil in a Dutch oven over medium heat. Lower the heat and fry the vegetable purée until it changes color and thickens, about 15 minutes.
- Add 2 cups of the reserved broth to the vegetable purée and continue to simmer for 30 minutes.
- In a blender, mix the masa harina with the water and stream into the simmering mole, whisking constantly. Simmer until the masa is cooked through, about 10 minutes. Season to taste with salt.
- Place the parsley, epazote, and hoja santa in a blender and add water, as needed, to make a purée. Pass through a medium-mesh strainer and add to the mole.
- Add the reserved chicken and beans to the mole and cook until heated through.
- Serve 6 oz/170 g mole in a heated bowl with 2 warm tortillas.
Nutrition Facts
For 1 serving of green oaxacan mole (113g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 117 | |
| Fats | 4g | 5% |
| Saturated fats | 1g | 3% |
| Trans fats | 0g | |
| Cholesterol | 6mg | 2% |
| Sodium | 99mg | 4% |
| Carbs | 17g | 6% |
| Net carbs | 16g | |
| Fiber | 1g | 4% |
| Sugar | 0g | |
| Protein | 4g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 0g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 1g | 3% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |