3 teaspoonsmole spice blendpre-made or homemade (see note below)
4cups chicken broth
4medimchicken thighs
1teaspoonsalt
1mediumRoma tomatocoarsely chopped
6 ouncesasparagusa few spears cut into bite-size pieces
2teaspoonsmasa harinathis is to thicken; masa is not low carb but it is only 2 tsp. Omit if desired.
Instructions
MOLE SAUCE
Preheat oven to broil. Place peeled tomatillos, quartered onions, and garlic cloves on baking sheet and broil for 5 minutes. Turn vegetables and broil on other side another 5 min (or until charred).
4 large tomatillos, 1 large onion, 4 cloves garlic
Let vegetables cool a bit. When they are cool enough to handle, place roasted vegetables in food processor and puree until smooth. Add 3 teaspoons mole spice blend to processor and puree until thoroughly combined. Set aside.
3 teaspoons mole spice blend
CHICKEN & VEGETABLES
In a large pot, add chicken broth, chicken thighs and salt and bring to a boil. Turn down heat, cover and simmer 15 minutes.
Add tomato and asparagus to pot that chicken is in and cook another 15 minutes.
1 medium Roma tomato, 6 ounces asparagus
Remove chicken and let cool a bit. At this point you can add the masa and whisk in thoroughly while simmering if you want a thicker stew (this is optional) It tastes great without the masa, but it is a thinner broth. When chicken is cool enough to handle, shred it or cut it away from the bone and add back to the pot.
2 teaspoons masa harina
Pour the reserved mole mixture into a small pot and heat until warm. Stir in some water if mole is thicker than you like it.
To serve: dish chicken and vegetables and broth into a bowl and spoon the mole sauce over it.
Notes
DIY MOLE SPICE BLEND (makes 2 ounces)Whisk together in a bowl:
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon oregano
1/2 - 1 teaspoon salt
1 teaspoon coriander
2 teaspoon cocoa powder
2 teaspoon medium spicy chile powder (ancho, hot banana, etc.)