Mole Verde

• 1 c roasted pumpkin seeds (pepitas)
• 1/3 c roasted sesame seeds 
• 3 c chicken broth (divided) – or use vegetable broth if you’re making it vegetarian
• 1 medium onion, quartered
• 3 cloves garlic, peeled and sliced  
• 3/4 lb (12 oz) tomatillos, peeled and cut in half, if they’re large
• 1-2 jalapenos, stemmed and deseeded and cut in half (be cautious if you want to keep the spice level low; I add just a little at a time and taste)
• 3 T peanut or canola oil 
• 2 c fresh spinach leaves or 5 leaves romaine lettuce chopped or 5 Swiss chard leaves, chopped (or make it more authentic by using hoja santa leaves and epazote)
• 1/2 c cilantro, packed
• 1 tsp dried Mexican oregano 
• 3-4 c leftover cooked chicken or turkey, shredded (or make it vegetarian by adding 4 c chopped, sautéed mushrooms)
• 2-3 tsp Diamond kosher salt – to taste
• roasted pumpkin or sesame seeds, thinly sliced onion, or chopped cilantro for garnish (optional)

Put pumpkin seeds, sesame seeds (note: grind the seeds in a spice grinder before adding, if you want a really smooth sauce), 1 c of the broth, onion, garlic, tomatillos, and jalapenos in a blender (preferred) or food processor. Blend until smooth.

Heat a large pot over medium heat and add oil. When oil shimmers, add the tomatillo/seed puree. Cook, stirring often, until mixture reduces and becomes thickened and most of the liquid has evaporated – about 10 minutes. Remove from heat.

Add to the blender another cup of chicken broth, the spinach (or greens of choice), cilantro, and oregano. Blend until smooth.

Transfer the spinach puree to the pot with the tomatillo puree. Return the heat to medium. Add remaining cup of broth, shredded chicken/turkey (or mushrooms) and salt and bring to a simmer, stirring from time to time for 20 minutes.

Enjoy with white rice. Or beans. Or as a filling for enchiladas. Or, do as Rick Bayless does and add roasted chayote – or even green beans.