Green Tomatillo Mole Mexicana

1. 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).

2. 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.

3. 3

   If you're using pine nuts, blend with 1 cup of the stock until smooth, then strain through a medium-mesh strainer.

4. 4

   If you're using pumpkin sees, pulverize in a spice mill in batches and sift into a bowl.

5. 5

   Stir in 1 cup of the stock and mix well.

6. 6

   Set aside.

7. 7

   Simmer tomatillos in water to cover with the chilies (remove stems, seeds and membranes from chilies) and simmer for 10 to 15 minutes.

8. 8

   Drain and place in the blender jar.

9. 9

   Add the onion, garlic, and cilantro.

10. 10

    Grind the spices in a spice mill and add to the blender jar.

11. 11

    Add the lettuce leaves and salt.

12. 12

    Blend until the mixture is smooth.

13. 13

    Heat the oil in a heavy-bottomed saucepan or casserole over medium heat.

14. 14

    Add the nut or seed mixture and cook, stirring constantly, until the mixture thickens, about 5 minutes.

15. 15

    Add the tomatillo mixture and cook again, stirring for about 5 to 10 minutes, until the mixture is thick.

16. 16

    Stir in the remaining 2 cups chicken stock, bring to a simmer, cover partially, and simmer for 30 minutes.

17. 17

    Taste and correct seasonings.

18. 18

    If the mixture seems too thick, stir in a little more chicken stock.

* Per serving · 4 servings · Values may vary.