Mole Verde Recipe

Directions

1. 1
   Peel off the papery skin from 1 pound of tomatillos and cook in 2 cups boiling salted water for about 10 minutes.
2. 2
   Drain, reserving the cooking water.
3. 3
   Blend the tomatillos, 2 seeded jalapenos, the leaves from 1 bunch cilantro, 2 cloves garlic, and 1 coarsely chopped white onion with about 1/2 cup of the cooking water until smooth.
4. 4
   Transfer to a bowl.
5. 5
   Toast 1 cup raw pumpkin seeds in 1 tablespoon lard or oil.
6. 6
   Blend with 1 cup chicken stock until smooth.
7. 7
   Combine both mixtures.
8. 8
   Melt 2 tablespoons lard or oil and fry the tomatillopumpkin seed mixture for 3 minutes, or until bubbling hot.
9. 9
   Season to taste with salt.
10. 10
    Serve with chicken enchiladas or tacos.
11. 11
    Makes 1 quart sauce.