Pollo en Pipian Verde

• 1 whole 3 1/2-pound chicken plus 1 whole chicken breast
• 1 head garlic, unpeeled
• 1/2 large white onion
• 6 long sprigs fresh coriander
• 1/2 teaspoon salt
• 6 black peppercorns
• 3 allspice berries
• 1 1/2 cups hulled green pumpkin seeds (about 7 ounces)
• 2 tablespoons sesame seeds
• 1/2 teaspoon cumin seeds
• 4 allspice berries
• 3 cloves
• 6 black peppercorns
• 1 pound fresh tomatillos or a 28-ounce can tomatillos
• 6 fresh serrano chilies
• 1/2 large white onion
• 4 garlic cloves
• 1/2 cup packed coarsely chopped fresh coriander
• 2 teaspoons salt
• 1/4 cup lard or vegetable oil
• 3 cups stock from cooking chicken
• 1 fresh poblano chili
• Garnish: chopped toasted hulled pumpkin seeds and chopped fresh coriander
• Accompaniment:Warm Tortillas

1. Rinse chicken and cut garlic head in half crosswise.
2. In a 6-quart kettle cover chicken, garlic halves, onion, coriander, salt, peppercorns, and allspice with water and simmer, covered, 1 hour, or until chicken is tender.
3. Transfer chicken to a bowl to cool and reserve stock.
4. Shred chicken, discarding skin and bones.
5. Pour reserved stock through a fine sieve into a bowl, pressing garlic pulp through sieve.
6. Measure 3 cups stock for sauce and reserve remainder for another use.
7. Chicken and stock may be made 1 day ahead and cooled completely, uncovered, before being chilled separately, covered.
8. (Stock keeps, frozen, 1 month.)
9. Heat a large heavy skillet over moderate heat until hot and toast pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes.
10. Transfer seeds to a plate to cool.
11. In skillet heat sesame and cumin seeds, allspice, cloves, and peppercorns, stirring, until fragrant, about 1 minute, and transfer to plate.
12. When seeds and spices are cool, in an electric spice/coffee grinder grind mixture in 4 batches to a powder.
13. If using fresh tomatillos, discard husks and rinse with warm water to remove stickiness.
14. Stem serrano chilies.
15. In a saucepan simmer fresh tomatillos and serranos in salted water to cover 10 minutes.
16. If using canned tomatillos, drain them and leave serranos uncooked.
17. Transfer tomatillos and serranos (use a slotted spoon if simmered) to a blender and puree with onion, garlic, 1/4 cup coriander, and salt until completely smooth.
18. In a 5-quart heavy kettle simmer tomatillo puree in lard or oil, stirring frequently, 10 minutes.
19. Add 2 1/2 cups stock and stir in powdered pumpkin-seed mixture.
20. Simmer sauce, stirring occasionally, 15 minutes, or until slightly thickened.
21. Sauce may be prepared up to this point 1 day ahead and cooled completely, uncovered, before being chilled, covered.
22. Roast and peel poblano chili .
23. In blender puree poblano with remaining 1/2 cup stock and remaining 1/4 cup coriander until completely smooth.
24. Stir poblano puree and chicken into sauce and heat on top of stove or in a 350 F. oven until chicken is heated through.
25. Garnish chicken with pumpkin seeds and coriander and serve with tortillas.

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Taken from www.epicurious.com/recipes/food/views/pollo-en-pipian-verde-14143 (may not work)