Mole Verde
While this mole is best eaten soon after it is made, to appreciate the flavor of all the fresh greens, it can be prepared ahead up to the point of blending and adding the greens. Heat varies very much according to taste, so the number of serranos is optional. Typically this mole has a thickish texture and thickens more as it stands so it may require diluting.
For all dishes of this kind, the larger and more compact the chicken the better — no fryers please. And adding extra giblets for a stronger broth is not a bad idea. This mole verde is also popularly made with espinazo, the backbone of the pig, which gives it a delicious flavor. I often make the mole with country-style spareribs cut into pieces.
