Guest Author - Terri Perkins Fulton

Serves 6

6 cups chicken stock
1 1/2 cups chopped onion
2 1/2 lbs boneless, skinless chicken breasts and/or thighs

1 1/2 cups pepitas (unsalted, shelled pumpkin seeds)
1 cup roasted, unsalted peanuts
2/3 cup toasted sesame seeds
1/2 tsp ground allspice
1/8 tsp ground cloves
1/2 tsp ground black pepper

10 ounces fresh tomatillos, husked and rinsed
1 1/2 cups coarsely chopped onions
2 large garlic cloves
2 medium poblano chiles, stemmed and seeded
6 serrano chiles, stemmed and chopped
1 cup coarsely chopped Romaine lettuce
2 cups coarsely chopped cilantro
1 cup coarsely chopped flat leaf parsley
8 tbls lard or vegetable oil

Combine the stock and 1 1/2 cups chopped onions and bring to boil in a large saucepan. Add the chicken pieces, reduce heat to low and simmer until chicken is partially cooked, about 8 minutes. Remove pan from heat and let chicken cool in stock.

Toast the pepitas in a dry skillet over medium-high heat stirring constantly until the skins begin to pop, 3-4 minutes. (Do not brown.) Transfer to plate. Toast the peanuts in same skillet until slightly brown, 2-3 minutes. Transfer to plate with pepitas.

Place the pepitas, peanuts and sesame seeds in a food processor with the allspice, cloves and pepper and process for 30 seconds, or until finely ground. Transfer to bowl. Process the tomatillos, 1 1/2 cups coarsely chopped onion, and garlic to chunky puree. Add the chiles, lettuce, cilantro and parsley and pulse until well blended but slightly grainy.

Heat the lard or oil in a large saucepan over medium-high heat. Add the pepita mixture and cook stirring constantly for 4 minutes. Add 2 1/2 cups stock from the cooling chicken and the tomatillo mixture. Stir and cook for 15 minutes. Taste and add salt to your liking. Add the chicken and 2 additional cups of stock and simmer uncovered for 10 to 15 minutes until the sauce is thick but still pourable. Serve with warm tortillas.

NOTE: This recipe is adapted from "The Best of Mexico, a Cookbook" by Evie Righter.