(Chicken Pozole Verde) This recipe is based on a recipe by Anya von Bremzen. You can use canned pozole but for best flavor buy prepared, dried pozole.
Mole (moh-Lay) sauce in the style of Puebla served over chicken.
Mixiotes are the rather tough outer membranes of young of Maguey (century) plant leaves. The membranes are removed in sheets and used to wrap little bundles of marinated meats and chiles which were then steamed as you would a tamale. Today you can use banana leaves, or parchment paper.
Uses pre-made mole paste and shredded chicken, topped with jack cheese and cilantro.
Boneless, skinless chicken breasts are poached then combined with rice, onion, Mexican oregano, tomatoes cheese and sour cream. Recipe by Jane Milton.