Mole Verde: Green Mole

Directions

1. 1
   Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning.
2. 2
   Set them aside to cool and then grind them in an electric grinder to a fine powder.
3. 3
   Put 1 1/2 cups of the broth in a blender, gradually adding the tomates verdes, lengua de vaca, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
4. 4
   Heat the lard in a flameproof casserole in which you are going to serve the mole and fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking; cook for about 25 minutes.
5. 5
   Add the rest of the epazote.
6. 6
   Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients.
7. 7
   Continue cooking over low heat, stirring constantly for 10 more minutes.
8. 8
   Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth.
9. 9
   Add any remaining broth and salt, to taste.
10. 10
    If the sauce is too thick, add a little water to dilute.