Cookin Vallarta Green Mole

• 2 pounds chicken pieces
• 10 tomatillos
• 1 serrano chiles
• 6 leaves romaine lettuce leaves
• 2 large garlic cloves
• 1 cup fresh cilantro
• 1 bunch fresh parsley about 1 cup
• 2 cloves
• 1/4 teaspoon cumin
• 1/4 teaspoon aniseed
• 3 pumpkin seeds spoonful of hulled, pepitas
• 4 sesame seeds spoonful of
• 1 tablespoon shortening or pork lard
• 1/2 teaspoon ground black pepper
• salt to taste
• 1/2 onion

1. Boil the chicken with 1/2 onion, cilantro, 4 garlic cloves till the chicken is cooked and you have enough chicken stock and set aside.
2. Toast the pumpkin + sesame seeds (do not scorch) and set aside, blend them in a processor with 1/2 cup of water.
3. In a big sauce pot; warm up the shortening or the pork lard and fry the blend of seed until they brown.
4. Blend the garlics, the cloves, the pepper, the aniseed tomatillos and chile serrano with 1/2 half cup of water.
5. Add this sauce to the seeds in the pot and cook with low fire during 15 minutes, stir and scrape the bottom of the pot.
6. Blend the lettuce or spinach with the cilantro and the parsley
7. Add the mix of leaves o the sauce in the pan and cook low fire, stir and add chicken stock
8. Add salt to taste when it boils
9. Serve the chicken piece on a plate and dress with the Green Mole sauce.
10. Use red rice for side.

chicken, serrano chiles, garlic, fresh cilantro, parsley, cloves, cumin, aniseed, pumpkin seeds spoonful, sesame seeds spoonful of, shortening, ground black pepper, salt, onion

Taken from www.yummly.com/recipe/Cookin-Vallarta-Green-Mole-1535922 (may not work)