This mole verde is easy to prepare and very good with chicken or pork.

1 Cup Hulled, Raw, Unsalted Pumpkin Seeds

6 Poblano Chiles, roasted, peeled, and seeded

2 Cloves Garlic, Chopped

1/2 Onion, Chopped

2 Cans - 12 oz. each Tomatillos, drained (I can't get fresh ones here)

1 Leaf Romaine Lettuce, chopped

1/2 Cup Cilantro leaves

2 Tablespoons Lard

2 Cups Chicken Stock

1.) Place the pumpkin seeds in a food processor and finely grind. Remove and set aside.

2.) Place chiles, garlic, onion, tomatillos, lettuce, and cilantro in a food processor and grind to a puree.

3.) Add the ground pumpkin seeds and blend again until everything is smooth and fine.

4.) In a large SS or cast iron skillet, heat the lard and fry the puree over medium-high heat for 3-5 minutes stirring constantly.

5.) Slowly stir in a little chicken stock and blend well...keep adding the stock until it's all added blending after each little bit. Stir constantly.

6.) Reduce heat and simmer for 20-30 minutes.

IT IS IMPORTANT TO NOT LET THIS SAUCE BOIL...IT WILL SEPARATE.

This is good with anything from enchiladas to tamalles to burritos. It doesn't freeze very well.