Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Rinse chile peppers. On a comal or in a dry skillet, toast chiles over medium-high heat for about 2 minutes or until fragrant, turning once. Remove stems, seeds and membranes. Place chiles in a medium bowl and add enough boiling water to cover. Let stand for 10 minutes.
On the comal or in the dry skillet, toast peppercorns, cloves and cumin seeds over medium-high heat for 1 to 2 minutes or until fragrant; remove from heat. Transfer spices to a spice grinder; grind until finely ground.
Place the tomatillos, tomato, onion and garlic on the comal or in the dry skillet. Roast over medium-high heat for about 7 minutes or until skins are blackened, turning occasionally. Remove from heat. Let stand until cool enough to handle; peel vegetables.
Combine drained chiles and peeled vegetables in a blender or food processor. Cover and blend or process until smooth. Stir in the ground spices.
Heat oil in a large saucepan over medium-high heat. Add chile-spice mixture and salt. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. In a small bowl combine the water and masa harina. Stir into the mixture in the saucepan; cook until bubbly.
Meanwhile, bring broth to boiling in a 5- to 6-quart Dutch oven. Add chicken legs; reduce heat. Simmer, covered, for 15 minutes. Add potatoes, chayote and green beans. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until chicken and vegetables are tender.
Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard broth. Spoon yellow mole over the chicken and vegetables. Sprinkle with cilantro.