Green Tomatillo Mole

Directions

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.
19. 19
    Yield: About 3 cups sauce.
20. 20
    Serve with grilled or poached chicken breasts as main course.
21. 21
    Use as a dip with crudites, as a topping for nachos or enchiladas.
22. 22
    Add lime or lemon juice or vinegar and use as a salad dressing.
23. 23
    Sauce freezes well.