I have had the beautiful good fortune to create two seasonal specialties of the region this December. My neighbor Mercedes is a retired primary school teacher with a penchant for tasty, fresh food. Here in our small intimate courtyard, nestled blocks away from the Catedral and Plaza de las Armas, we enjoy the spicey aromas wafting through the air almost as much as the taste! This is our Mole Verde, slowly simmering to have the perfect flavor.La Receta de Mole Verde:
2 Pechugas de Pollo
Acelgas
Espinacas
Hojas de Rábanos
4 Chiles Serranos
1/2 Kilo Tomates
Una Cebolla
100 gramas Pepitas Molidas
Un Chile Poblano
Sal al gusto
Clavitos Molidos
Pimienta Negra Molida
Copa de Arroz Blanco
Chícharos para El Arroz
1.Cocina el pollo con cebolla y agua en una olla.
2.Lava las verduras completemente.
3.Pon las verduras crudas en la licuadora y las licuee.
4. Cocina la mezcla en una olla por una media hora, con especias molidas.
5. Mientras el mole está cocinando, cuece el arroz con chícharos.
6. Sirve el plato con arroz y una pechuga de pollo, y distribuye el mole encima de todo.
7. Disfrute!
2 comments:
6. Sirve el plato con arroz y una pechuga de pollo, y distribuye el mole encima de todo.
I suggested the word "distribuye" to you, but I have since learned that "vierta" would be more usual.It means "pour"
>>ver·ter
tr.
(derramar) to pour, spill
(lágrimas, sangre) to shed
(vaciar) to empty out
(volcar) to turn upside down
(traducir) to translate
Saludos,
Don_Cuevas
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