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1
Put the chicken pieces, onion, and garlic into a large saucepan; add water or chicken broth to cover and add salt.
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2
Add the optional giblets if you are making this with water.
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3
Bring to a simmer and cook over low heat until the meat is almost tender but still firm, about 25 minutes.
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4
(A lot will depend on the quality of the chicken.)
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5
If using pork, cook for about 20 minutes longer.
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6
Strain, reserving the broth.
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7
Reduce or add water to make up to 6 cups (5L).
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8
Put the sesame seeds into an ungreased skillet over medium heat, stirring them constantly until they become a deep golden color, about 5 minutes.
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9
Take care not to let them burn.
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10
Spread them out on a tray to cool.
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11
Put the pumpkin seeds into the pan and stir them until they begin to swell and start to pop around, about 3 minutes.
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12
Set aside to cool.
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13
When the seeds are cool, grind the sesame first with the cloves, peppercorns, and allspice to a slightly textured powder.
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14
Then grind the pumpkin seeds to the same texture.
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15
Transfer both to a bowl and stir in 1 cup (250ml) of the reserved broth to make a thick paste.
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16
Heat about 3 tablespoons of the lard or oil in a heavy casserole, add the seed paste, and fry over medium-low heat, scraping the bottom of the pan constantly to avoid sticking-if necessary add a little more fat-until dry, shiny, and a rich deep golden color.
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17
Unless you have a large blender jar you may need to blend the greens in two batches, but try to use the minimum of liquid.
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18
Put 1 cup (250ml) of the broth into the blender jar and add the garlic, tomate verde, and chiles and blend fairly smooth.
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19
Gradually add half of the greens and blend as smoothly as possible.
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20
Add the rest of the greens little by little, with just enough of the broth to enable the blades of the blender to work efficiently.
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21
Gradually stir the blended ingredients into the fried seed paste over medium heat, stirring the mixture well after each addition.
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22
Continue cooking over medium heat, stirring frequently, until the sauce starts to reduce and thicken, for about 10 minutes.
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23
Add the remaining broth and cook for a further 10 minutes-pools of oil will form around the periphery.
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24
Add the meat, adjust salt, and cook for a further 10 minutes.
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25
Dilute with more broth or water if desired.
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26
Serve with corn tortillas.
