2 poblano chiles
4 serrano chiles, diced
3/4 cup of pumpkin seeds (pepitas), toasted and ground
1 can of tomatillos, drained or 1 pound, husked and cooked in water for 10 minutes
2 cups of chicken stock
1/4 tsp cumin
1/4 tsp black pepper
3 cloves of garlic, roughly chopped
1/4 onion, diced
1/2 cup of cilantro
1 small bunch of radish leaves
2 romaine lettuce leaves
1 tablespoon of peanut oil or lard
1/8 tsp cinnamon

1. Cook the poblanos under the broiler for about five minutes on each side, or until blackened. Place poblanos in a closed paper bag for 15 minutes so they can steam. After 15 minutes, take the poblanos out of the bag, and gently rub off the skin. Remove the stem and seeds and dice the peppers.
2. In an ungreased iron skillet, toast the pumpkin seeds on medium heat for a couple of minutes, then grind in a spice grinder, coffee grinder or blender until powdery.
3. In a blender or food processor, add the poblanos, serranos, tomatillos, ground pumpkin seeds, cumin, black pepper, onion, garlic and 1/2 cup of chicken broth. Puree until well blended and smooth.
4. Add the radish leaves, romaine lettuce leaves, cilantro to blender, and puree until well blended and smooth.
5. In a pot, heat up the oil on medium and add the puree. Cook for a couple of minutes and then slowly add the rest of the chicken broth and the cinnamon.
6. Cook on low for half an hour, stirring occasionally.
Makes three cups. Serve with turkey, chicken, pork or even tofu if you desire.

Serve with chicken or pork.

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