Recipes from Mexico :: Mexican Salsas and Condiments
1 lb. Mexican tomatillos
1 large white onion, chopped
1 Tbsp. mashed garlic
1 poblano chile and 1 fresh jalapeño
chile, stems and seeds removed
1 c. fresh cilantro leaves (no stems)
1 tsp. sugar
1 c. chicken stock or water
2 Tbsp. butter
2 Tbsp. canola (or other vegetable) oil
1 c. peeled pumpkinseed
2 Tbsp. lard (no substitute)
Salt
Pepper
1 Tbsp. chicken bouillon granules
Clean tomatillos, then boil them in 2 c. of water for 20 mins. Drain and purée in blender with 1/2 c. water and onion, garlic, chiles and cilantro leaves. Pour into a bowl. Add sugar.
Over low heat, in a mixture of hot butter and canola (or other vegetable) oil, lightly brown the pumpkin seeds, shaking the pan often and stirring constantly to prevent seeds from scorching. Place seeds in blender container and add 1 c. of chicken stock or water. Purée until thick and creamy.
Heat lard in a Dutch oven and pour in the prepared tomatillo sauce. Stir in the pumpkin seed sauce and mix well. Simmer over med. heat for 3 mins. Taste for seasoning, and adjust if necessary. Add chicken bouillon granules and stir well. Cook 2 mins. more.
To use, arrange cooked chicken pieces in a casserole. Pour the sauce over the chicken and bake, covered, at 325 degrees fahrenheit until heated through.
