El Chico Salsa Verde

1. 1

   Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas.

2. 2

   Grind, with the chiles and parsley, very fine.

3. 3

   In a skillet, with 1/4 cup cooking oil, add a little of the chicken stock.

4. 4

   Add the green chile mixture and stir well, then add the remaining chicken stock.

5. 5

   Salt and pepper, to taste, and cook for a few minutes on medium heat.

6. 6

   Add roux, and stir, cooking until it thickens then remove from fire.

7. 7

   If not to be used immediately, then store in 'fridge.

8. 8

   Heat only when you need to use it.

* Per serving · 4 servings · Values may vary.

No additional tips available.