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1
Heat a large heavy skillet over moderate heat until hot and toast pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes.
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2
Transfer seeds to a plate to cool.
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3
In skillet heat sesame and cumin seeds, peppercorns, allspice, and cloves, stirring, until fragrant, about 1 minute, and transfer to the plate.
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4
When seeds and spices are cool, grind them in batches in a clean electric spice/coffee grinder.
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5
If using fresh tomatillos, discard husks and rinse with warm water to remove stickiness.
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6
Stem serrano chilies.
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7
In a saucepan simmer fresh tomatillos and serranos in salted water to cover 10 minutes.
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8
(If using canned tomatillos, drain them and leave serranos uncooked.)
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9
Transfer tomatillos and serranos (use a slotted spoon if simmered) to a blender and puree with onion, garlic, 1/4 cup cilantro and salt until completely smooth.
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10
Heat the oil in a 5-quart heavy pot over medium-high heat.
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11
Pour in the tomatillo puree and cook, stirring frequently, about 10 minutes.
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12
Add 2 1/2 cups of the broth and stir in the powdered pumpkin-seed mixture.
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13
Simmer sauce, stirring occasionally, until slightly thickened, about 15 minutes.
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14
In blender, puree 1/2 cup broth and remaining 1/4 cup cilantro until completely smooth.
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15
Stir puree and chicken into sauce and heat until hot.
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16
Transfer the chicken mixture to a bowl or plate and garnish with pumpkin seeds and cilantro.
