Chicken in Oaxacan Yellow Mole with Green Beans and Chayote (or potatoes). This recipe was adapted from Rick Bayless "Mexican Everyday".
Guajillo peppers are the main ingredient for the Mole. The red one was grown in our garden last year. The other two are from Penzey Spices.
Place onion, garlic, tomato, torn Guajillo, spices, oregano and 1 cup of broth in a blender.
Blend until as smooth as possible.
Drizzle oil in a stock pot. Place a fine strainer over top. Turn heat to medium high.
Pour the Mole into the strainer. Be careful, it will splatter and be hot.
Move the spatula to release the Mole into the pot.
You should end up with solids in the strainer. Discard.
Bring the Mole to a boil.
Reduce to a tomato paste consistency.
Add the remaining broth mixed with the Masa Harina to the Mole.
Bring to a low boil until it looks like a light cream soup.
Add the chicken, green beans and potatoes.
Bring to a boil, lower the heat and simmer for about 1/2 hour.
Serve in your favorite bowl. Enjoy!