The process is long but well worth it.
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