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Ingredients
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Quantity
|
|
Roasting chicken
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4 pounds
|
|
Hot chicken stock
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4 cups or more to need
|
|
Pumpkin seeds
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¾ cup
|
|
Black pepper corns
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8
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|
Cumin seeds
|
1/8 tsp
|
|
Tomatillos or green tomatoes
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2 to 3
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Hot green chillies (jalapeno or Serrano) –
roasted, peeled and seeded
|
2 up to 4
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|
Green onions with tops
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4
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|
Garlic cloves – mashed
|
2
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Chicken fat or lard
|
2 tbsp
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|
Young radish leaves or mustard greens
|
1 bunch
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|
Romaine lettuce leaves
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2 large
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|
Fresh cilantro (coriander)
|
4 sprigs
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Put whole chicken in a casserole, cover with the stock, and bring
to a simmer. Cover pot and poach chicken just below the simmering point over
very low heat or in a very low oven (275 degrees) for 1 hour. Remove chicken
from stock and let it cool enough to carve it.
Toast the pumpkin seeds together with the peppercorns and cumin in
a hot ungreased skillet about 5 minutes, stirring constantly to prevent
scorching. Put into a blender and grind fine.
Remove outer husks from the tomatillos, put them in a pan with
cold water to cover, and bring to a simmer. Simmer 10 minutes, drain, then add
them to the blender with 1/2 cup of their liquid and blend to a smooth thick
puree. Chop all the remaining ingredients and add them to the blender. Add
chicken stock, if needed, to thin the puree. Pour sauce into the skillet and simmer
about 10 minutes to evaporate some of the liquid.
