Mole Verde

By Aliza Green, from Field Guide to Herbs & Spices
Makes: 1 quart
Ingredients

* 1 pound of tomatillos
* 2 seeded jalapeños
* 1 bunch cilantro
* 2 cloves garlic
* 1 coarsely chopped white onion
* 1 cup raw pumpkinseeds
* 3 tablespoons lard or oil
* 1 cup chicken stock

Instructions

1. Peel off the papery skin from 1 pound of tomatillos and cook in 2 cups boiling salted water for about 10 minutes. Drain, reserving the cooking water.
2. Blend the tomatillos, 2 seeded jalapeños, 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. Transfer to a bowl.
3. Toast 1 cup raw pumpkinseeds in 1 tablespoon lard or oil. Blend with 1 cup chicken stock until smooth. Combine both mixtures.
4. Melt 2 tablespoons lard or oil and fry the tomatillo–pumpkinseed mixture for 3 minutes, or until bubbling hot. Season to taste with salt. Serve with chicken enchiladas or tacos.