Guanajuato-Style Green Mole Sauce

• 100 grams pumpkin seeds
• 250 grams green tomatoes chopped
• 1 cup lettuce chopped
• 1/2 cup onion peeled and chopped
• 5 spinach leaves chopped
• 3 tablespoons coriander minced
• 2 chile peppers Serrano, seeded and chopped
• 1 garlic clove peeled and minced
• 1 teaspoon salt
• 3 cups chicken stock
• 2 tablespoons vegetable oil
• 2 chicken breasts cooked and shredded

1. Place a pan on the stove on low heat and begin roasting the pumpkin seeds until they inflate and begin to toast.
2. Add the lettuce, onion, spinach, coriander, chile peppers, garlic, salt, and pumpkin seeds to a food processor and chop.
3. Add half of chicken stock into the blender and puree until smooth.
4. Place a large pot on the stove at low heat. Add oil and the blended mixture into the pot.
5. Stir everything continuously for 10 to 15 minutes until the sauce begins to thicken.
6. Add the rest of the chicken stock and stir well. Cook for another 30 minutes.
7. Add the shredded chicken, simmer for 5 minutes and serve.

pumpkin seeds, tomatoes, onion, coriander minced, peppers serrano, garlic, salt, chicken stock, vegetable oil, chicken breasts

Taken from www.yummly.com/recipe/Guanajuato-style-Green-Mole-Sauce-530423 (may not work)