Mole Verde Recipe

• 1 cup pepitas (hulled pumpkin seeds)
• 1/2 pound tomatillos, husked and halved
• 3 cups homemade or store-bought low sodium chicken stock
• 1 cup roughly chopped white onion (about 1 small)
• 2 medium jalapeno peppers, stemmed and roughly chopped (seeds removed for a milder sauce)
• 1 cup packed coarsely chopped fresh cilantro leaves and tender stems
• 1/2 cup packed coarsely chopped fresh epazote (see note)
• 1/2 cup packed coarsely chopped romaine lettuce leaves
• 1 tablespoon minced garlic (about 3 medium cloves)
• 1 tablespoon lard or olive oil
• Kosher salt, to taste

1. In a medium cast iron skillet over medium-high heat, toast pepitas until they start to pop and turn a light golden brown, about 5 minutes. Transfer to a spice grinder or blender and process until finely ground.
2. Place ground pepitas, tomatillos, 1 cup chicken stock, onion, jalapenos, cilantro, epazote, lettuce, and garlic in the jar of a blender. Puree until smooth.
3. Heat lard or oil in a medium saucepan over medium-high heat until shimmering. Add in pureed paste and cook, stirring constantly, until thickened almost to the consistency of tomato paste, about 10 minutes.
4. Stir in remaining 2 cups of chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating before use.

pepitas, chicken stock, white onion, peppers, fresh cilantro, fresh epazote, romaine lettuce leaves, garlic, lard, kosher salt

Taken from www.seriouseats.com/recipes/2013/04/mole-verde-recipe.html (may not work)