Mole Verde Recipe

• 1 pound tomatillos
• 2 cups boiling salted water
• 2 seeded jalapenos
• 1 bunch cilantro
• 2 cloves garlic
• 1 coarsely chopped white onion
• 1 cup raw pumpkin seeds
• 3 tablespoons lard or oil
• 1 cup chicken stock

1. Peel off the papery skin from 1 pound of tomatillos and cook in 2 cups boiling salted water for about 10 minutes.
2. Drain, reserving the cooking water.
3. Blend the tomatillos, 2 seeded jalapenos, the leaves from 1 bunch cilantro, 2 cloves garlic, and 1 coarsely chopped white onion with about 1/2 cup of the cooking water until smooth.
4. Transfer to a bowl.
5. Toast 1 cup raw pumpkin seeds in 1 tablespoon lard or oil.
6. Blend with 1 cup chicken stock until smooth.
7. Combine both mixtures.
8. Melt 2 tablespoons lard or oil and fry the tomatillopumpkin seed mixture for 3 minutes, or until bubbling hot.
9. Season to taste with salt.
10. Serve with chicken enchiladas or tacos.
11. Makes 1 quart sauce.

boiling salted water, seeded jalapenos, cilantro, garlic, white onion, pumpkin seeds, lard, chicken stock

Taken from www.chowhound.com/recipes/mole-verde-10417 (may not work)