Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Hulled raw pumpkin seeds OR 3 oz Pine nuts
3 c Chicken stock (no salt) 3/4 lb Tomatillos, husked washed
2 ea Jalapenos or serranos (2-3) 1/2 ea Medium onion, rough chopped
3 ea Garlic cloves, rough chopped 4 ea Cilantro sprigs (4-5)
1/4 ts Cumin seeds or ground cumin 3/4 ea Inch cinnamon stick OR
3/4 ts Ground cinnamon 2 ea Whole cloves OR pinch ground
5 ea Lg Romaine lettuce leaves OR 5 ea Leaf lettuce leaves
1 x Salt to taste 1 tb Safflower or sunflower oil

Toast the pumpkin seeds in a dry frying pan, shaking pan or stirring
constantly until they are browned and toasty (for pine nuts) or until
they have browned and popped (for pumpkin seeds). Remove from the
heat and transfer to a blender jar if you're using pine nuts or to a
bowl if you're using pumpkin seeds. If you're using pine nuts, blend
with 1 cup of the stock until smooth, then strain through a
medium-mesh strainer. If you're using pumpkin sees, pulverize in a
spice mill in batches and sift into a bowl. Stir in 1 cup of the
stock and mix well. Set aside. Simmer tomatillos in water to cover
with the chilies (remove stems, seeds and membranes from chilies) and
simmer for 10 to 15 minutes. Drain and place in the blender jar.
Add the onion, garlic, and cilantro. Grind the spices in a spice
mill and add to the blender jar. Add the lettuce leaves and salt.
Blend until the mixture is smooth. Heat the oil in a heavy-bottomed
saucepan or casserole over medium heat. Add the nut or seed mixture
and cook, stirring constantly, until the mixture thickens, about 5
minutes. Add the tomatillo mixture and cook again, stirring for
about 5 to 10 minutes, until the mixture is thick. Stir in the
remaining 2 cups chicken stock, bring to a simmer, cover partially,
and simmer for 30 minutes. Taste and correct seasonings. If the
mixture seems too thick, stir in a little more chicken stock. Yield:
About 3 cups sauce. Serve with grilled or poached chicken breasts as
main course. Use as a dip with crudites, as a topping for nachos or
enchiladas. Add lime or lemon juice or vinegar and use as a salad
dressing. Sauce freezes well.

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