Mole Amarillo con Pollo con Ejotes y Chayotes (o Papas)

Chicken in Oaxacan Yellow Mole with Green Beans and Chayotes (or Potatoes) is found in Rick Bayless' cookbook "Mexican Everyday". My husband and I are big fans of Oaxacan cooking. Oaxaca is located in Southern Mexico. We started watching Rick Bayless on television years ago and he cooks mainly Oaxacan cuisine. This stew is a comfort food. It's hearty like your typical Beef Stew but, to me, it has much more flavor. One of the ingredients in the Mole is Guajillo pepper. Last year we grew our own but they can be purchased online or at a local specialty store. (Our pepper is the red one.)

The process is long but well worth it.

In a blender, put the onion, garlic, tomatoes, Guajillo, spices, oregano and 1 cup of the broth. Blend until smooth as possible.

In a stock pot, drizzle the oil and turn heat to medium-high. Put a fine strainer over the top.

Pour the Mole into the strainer. Be careful, it will splatter and be hot.

With a spatula, move the mixture around in the strainer. This enables the Mole to fall into the pan without the solids.

The Mole needs to boil until reduced to a tomato paste consistency. It takes awhile.

After the Mole has reduced, add the remainding broth. Make sure to whisk in the Masa Harina into the broth first. Bring to a boil until the Mole is like a light cream soup.

When it reaches the desired thickness, add the Chicken, Green Beans and Chayotes. I use Potatoes.

Bring to a boil, lower the heat and simmer until potatoes and chicken are cooked. About 1/2 hour.

An authentic Mexican meal that is delicious...Enjoy!

Also shared at Old Fashioned Recipe Exchange