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1
Bring all ingredients to boil in large pot.
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2
Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes.
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3
Transfer chicken to bowl; cover to keep warm.
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4
Reserve chicken broth in pot; spoon off fat from surface.
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5
Heat heavy large skillet over medium-low heat.
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6
Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown).
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7
Transfer to dish; cool.
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8
Set aside 2 tablespoons pepitas for garnish.
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9
Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
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10
Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth.
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11
Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
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12
Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
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13
Heat remaining 4 tablespoons oil in heavy large pot over medium heat.
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14
Add ground pepita mixture.
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15
Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes.
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16
Add tomatillo mixture; stir 1 minute.
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17
Add 2 cups reserved chicken broth and bring to boil.
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18
Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer.
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19
Season sauce to taste with salt.
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20
Spoon some sauce onto platter.
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21
Top with chicken.
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22
Spoon remaining sauce over.
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23
Garnish with reserved 2 tablespoons pepitas.
