Mexican home cooking's green mole tradition is made by blending tomatillo and pumpkin seeds together with chicken thighs in a pressure cooker. Blending the sauce until silky smooth is the secret to mole verde's velvety texture.
Sauté the tomatillo, green pepper, onion and garlic cloves in olive oil for 8 minutes.
Blend the sautéed vegetables with the pumpkin seeds, coriander and chicken stock into a sauce.
Put the chicken thighs, sauce and salt in the pressure cooker, seal the lid, and once it reaches pressure, cook for 15 minutes.
Release the pressure and serve.
Blend the sauce until completely smooth; a lumpy sauce won't coat the chicken evenly.
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