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1
Toast the pumpkin seeds in a dry frying pan, shaking pan or stirring constantly until they are browned and toasty (for pine nuts) or until they have browned and popped (for pumpkin seeds).
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2
Remove from the heat and transfer to a blender jar if you're using pine nuts or to a bowl if you're using pumpkin seeds.
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3
If you're using pine nuts, blend with 1 cup of the stock until smooth, then strain through a medium-mesh strainer.
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4
If you're using pumpkin sees, pulverize in a spice mill in batches and sift into a bowl.
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5
Stir in 1 cup of the stock and mix well.
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6
Set aside.
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7
Simmer tomatillos in water to cover with the chilies (remove stems, seeds and membranes from chilies) and simmer for 10 to 15 minutes.
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8
Drain and place in the blender jar.
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9
Add the onion, garlic, and cilantro.
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10
Grind the spices in a spice mill and add to the blender jar.
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11
Add the lettuce leaves and salt.
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12
Blend until the mixture is smooth.
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13
Heat the oil in a heavy-bottomed saucepan or casserole over medium heat.
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14
Add the nut or seed mixture and cook, stirring constantly, until the mixture thickens, about 5 minutes.
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15
Add the tomatillo mixture and cook again, stirring for about 5 to 10 minutes, until the mixture is thick.
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16
Stir in the remaining 2 cups chicken stock, bring to a simmer, cover partially, and simmer for 30 minutes.
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17
Taste and correct seasonings.
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18
If the mixture seems too thick, stir in a little more chicken stock.
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19
Serve with grilled or poached chicken breasts as main course.
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20
Use as a dip with crudites, as a topping for nachos or enchiladas.
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21
Add lime or lemon juice or vinegar and use as a salad dressing.
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22
Sauce freezes well.
