Chicken, green beans, and potatoes in Oaxacan yellow mole recipe

It turned out to be the perfect time to pick Mexican Everyday for the cookbook of the month.  Most of the recipes come together extremely quickly, and I've only had a few minutes to spare (if that) for the last few weeks.  Life has been crazy, but in an extremely good way (I'll share more when I finally make some decisions in the next month or so).

Moles can be intimidating (and no, I'm not talking about the small, adorable rodents that are probably digging up your yard at this very moment).  Many of the authentic moles require tons of ingredients and an entire day's worth of work.  Eventually I want to try one out, but this is not the right time (nor the right place to find the necessary ingredients).  Luckily, Rick provides a recipe for a simple, everyday mole, and I thought that it was fabulous.  I loved the combination of the chicken and vegetables, and the sauce was fantastic.  It's not very spicy, but has a great flavor that seeps into the chicken and potatoes.

Chicken, green beans, and potatoes in Oaxacan yellow mole (adapted from Mexican Everyday)
(Printable version)

4 dried guajillo or New Mexico chiles, torn into small pieces
1 cup fire-roasted, diced tomatoes, drained
1/2 onion, quartered
2 garlic cloves
1/2 tsp cumin
1/4 tsp cinnamon
1 tsp dried oregano
4 cups chicken broth, divided
1 Tbsp olive oil
1 Tbsp masa harina
2 boneless, skinless chicken breasts (or 4 thighs), cut into bite-sized cubes
8 oz green beans, cut into 2" pieces
4 medium Yukon Gold or red potatoes, cut into bite-sized cubes
1 tsp salt
1/2 cup cilantro, chopped

Combine the chiles, tomatoes, onion, garlic, cumin, cinnamon, oregano, and 1 cup broth in a blender, and process until smooth.  In a large pot, heat the oil over medium-high heat, and strain the blended mixture into the pot (pressing down to get as much through the strainer as possible).  Cook this mixture, stirring frequently, until it resembles tomato paste (about 7 min).  While this is cooking, add the masa harina to the remaining broth, and stir well.  Add this to the chile mixture in the pot, bring to a boil, and cook for about 10 min or until it thickens, stirring frequently.  Reduce heat to medium-low, and add the chopped chicken, green beans, potato cubes, and salt.  Simmer for about 25 min, or until the potatoes and green beans are tender, stirring frequently.  Add the cilantro and season with additional salt, if desired, just before serving.  Serves 4.