Name: Mole Amarillo con Pollo y Ejotes (Oaxacan Yellow Mole)
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 1kg chicken thighs and drumsticks, bone in; 5 dried guajillo chillies, stems and seeds removed; 1 dried ancho chilli, stem and seeds removed; 250g tinned tomatillos, drained, or 3 ripe tomatoes plus the juice of 1 lime; 1 white onion, quartered; 3 garlic cloves; 0.5 tsp ground cumin; 0.25 tsp ground cloves; 0.5 tsp ground allspice; 1 tsp dried oregano; 3 bay leaves; 1l gluten free chicken stock, dairy free, egg free; 2 tbsp masa harina (gluten free), mixed with 4 tbsp cold water; 300g waxy potatoes, peeled and cut into chunks; 200g green beans, trimmed and halved; 2 tbsp olive oil; 15g fresh coriander, chopped; 1.5 tsp salt

Mole Amarillo con Pollo y Ejotes (Oaxacan Yellow Mole)

A golden, gently spiced Oaxacan chicken stew with green beans and potatoes, thickened with corn masa and free of nuts, dairy and gluten.

Time1 hr 20

LevelMedium

Costabout £5.49 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

696kcal
38.8gcarbs
7.7gof which sugars
19.5gfat
5.2gsaturates
89.3gprotein
7.8gfibre
6.1gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Method

1
Season the chicken with the salt. Heat the oil in a large casserole over a high heat and brown the chicken in batches for 8 minutes until golden. Set aside.
2
Toast the chillies in a dry pan for 20 seconds each side, then soak in hot water for 20 minutes. Drain.
20 min
3
Put the chillies, tomatillos, onion, garlic, cumin, cloves, allspice and oregano in a blender with 250 ml of the stock. Blend for 2 minutes until very smooth.
4
Pour the sauce into the casserole (it will spit) and fry for 5 minutes, stirring, until it darkens. Add the rest of the stock, the bay leaves and the chicken. Cover and simmer for 20 minutes.
20 min
5
Add the potatoes and simmer for 15 minutes more. Stir in the masa paste and simmer for 5 minutes, stirring, until the sauce thickens to a light cream.
20 min
6
Add the green beans and cook for 6 minutes until just tender. Taste and adjust the salt. Scatter with coriander and serve with warm corn tortillas or rice.
6 min