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1
Rinse chicken and cut garlic head in half crosswise.
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2
In a 6-quart kettle cover chicken, garlic halves, onion, coriander, salt, peppercorns, and allspice with water and simmer, covered, 1 hour, or until chicken is tender.
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3
Transfer chicken to a bowl to cool and reserve stock.
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4
Shred chicken, discarding skin and bones.
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5
Pour reserved stock through a fine sieve into a bowl, pressing garlic pulp through sieve.
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6
Measure 3 cups stock for sauce and reserve remainder for another use.
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7
Chicken and stock may be made 1 day ahead and cooled completely, uncovered, before being chilled separately, covered.
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8
(Stock keeps, frozen, 1 month.)
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9
Heat a large heavy skillet over moderate heat until hot and toast pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes.
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10
Transfer seeds to a plate to cool.
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11
In skillet heat sesame and cumin seeds, allspice, cloves, and peppercorns, stirring, until fragrant, about 1 minute, and transfer to plate.
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12
When seeds and spices are cool, in an electric spice/coffee grinder grind mixture in 4 batches to a powder.
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13
If using fresh tomatillos, discard husks and rinse with warm water to remove stickiness.
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14
Stem serrano chilies.
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15
In a saucepan simmer fresh tomatillos and serranos in salted water to cover 10 minutes.
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16
If using canned tomatillos, drain them and leave serranos uncooked.
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17
Transfer tomatillos and serranos (use a slotted spoon if simmered) to a blender and puree with onion, garlic, 1/4 cup coriander, and salt until completely smooth.
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18
In a 5-quart heavy kettle simmer tomatillo puree in lard or oil, stirring frequently, 10 minutes.
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19
Add 2 1/2 cups stock and stir in powdered pumpkin-seed mixture.
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20
Simmer sauce, stirring occasionally, 15 minutes, or until slightly thickened.
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21
Sauce may be prepared up to this point 1 day ahead and cooled completely, uncovered, before being chilled, covered.
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22
Roast and peel poblano chili .
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23
In blender puree poblano with remaining 1/2 cup stock and remaining 1/4 cup coriander until completely smooth.
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24
Stir poblano puree and chicken into sauce and heat on top of stove or in a 350 F. oven until chicken is heated through.
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25
Garnish chicken with pumpkin seeds and coriander and serve with tortillas.
