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1
Heat a heavy Dutch oven or saucepan over medium heat and add pumpkin seeds.
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2
Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty.
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3
They should not get any darker than golden or they will taste bitter.
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4
Transfer to a bowl or a baking sheet and allow to cool.
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5
Place cooled pumpkin seeds in a blender and add tomatillos, chiles, lettuce, onion, garlic, cilantro, cumin, salt, and 1/2 cup of the stock.
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6
Cover blender and blend mixture until smooth, stopping blender to stir if necessary.
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7
Heat oil in the Dutch oven or heavy saucepan over medium-high heat.
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8
Drizzle in a bit of the blended mixture and if it sizzles, add the rest.
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9
Cook, stirring, until mixture darkens and thickens, about 5 minutes.
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10
(Hold the lid above the pot to shield you and your stove from splatters.)
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11
Add remaining stock, bring to a simmer, reduce heat to medium-low and simmer uncovered, stirring often, until sauce is thick and creamy, 15 to 20 minutes.
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12
Season to taste with salt.
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13
You should have about 2 cups.
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14
Steam potato wedges above 1 inch boiling water for 10 to 15 minutes, until tender.
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15
Steam asparagus and green beans for 5 minutes, or blanch for the same amount of time in salted boiling water.
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16
Transfer to a bowl of cold water, drain and drain again on a kitchen towel.
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17
Arrange the vegetables on a platter or plates and spoon mole sauce over, or heat through in the sauce, in the saucepan.
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18
Serve with rice or corn tortillas if desired.
