INGREDIENTS

INSTRUCTIONS

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.
Carve chicken in 4 or more pieces and add to the sauce, coating the pieces
well. If possible,let chicken sit overnight in the sauce so that the
seasoning permeates and the hotness of the chili diminishes. Reheat gently
so that sauce does not boil. Serve hot or at room temperature. Posted by
bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #235
Date: Tue, 1 Oct 1996 03:16:00 +0000
From: Marina <thecollector@worldnet.att.net>
NOTES : If the Indians of the Americas gave Spain its first turkey, Spain
the Indians their first domesticated chicken.  The results of such
culinary crossing are birds of both kinds simmered in rich sauces called
mole.  The word means a mixture of any kind, and one of the best
mixtures is made of Indian squash or pumpkin seeds to flavor Spanish
chicken.  The sauce below would be called a green mole, or mole verde,
because it has everything green about it: green pumpkin seeds, green
chilies, green Mexican tomatillos, and even radish and romaine greens.
The flavor is as gentle and unusual as the color

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