Published: by Absolutely Recipes, in the recipes category.

Mole Verde.
Recipe.

Ingredients:

1 cup pepitas (hulled pumpkin seeds)
1/2 pound tomatillos, husked and halved
3 cups homemade or store-bought low sodium chicken stock
1 cup roughly chopped white onion (about 1 small)
2 medium jalapeño peppers, stemmed and roughly chopped (seeds removed for a milder sauce)
1 cup packed coarsely chopped fresh cilantro leaves and tender stems
1/2 cup packed coarsely chopped fresh epazote (see note)
1/2 cup packed coarsely chopped romaine lettuce leaves
1 TBSP minced garlic (about 3 medium cloves)
1 TBSP lard or olive oil
Kosher salt, to taste

Recipe Instructions:

In a medium cast iron skillet over medium-high heat, toast pepitas until they start to pop and turn a light golden brown, about 5 minutes.
Transfer to a spice grinder or blender and process until finely ground.
Place ground pepitas, tomatillos, 1 cup chicken stock, onion, jalapeños, cilantro, epazote, lettuce, and garlic in the jar of a blender.
Puree until smooth.
Heat lard or oil in a medium saucepan over medium-high heat until shimmering.
Add in pureed paste and cook, stirring constantly, until thickened almost to the consistency of tomato paste, about 10 minutes.
Stir in remaining 2 cups of chicken broth and bring to a boil.
Reduce heat and simmer for 10 minutes.
Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating before use.
Special equipment
Blender
This.
Appears in
sauced: mole verde

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