Ingredients

The following ingredients have 3 Servings
  • 2 poblano chiles
  • 3/4 cup pepitas (hulled pumpkin seeds)
  • 4 Serrano chiles, seeded, and diced
  • 1 (10-ounce) can of tomatillos, drained
  • 2 cups chicken stock
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 3 cloves garlic, roughly chopped
  • 1/4 onion, diced
  • 1/2 cup cilantro
  • 1 small bunch radish leaves
  • 2 romaine lettuce leaves
  • 1 tablespoon peanut oil or lard
  • 1/8 teaspoon ground cinnamon

Instruction

  • Cook the poblanos under the broiler for about 5 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 and add to a blender.
  • In an ungreased iron skillet, toast the pumpkin seeds on medium heat for a couple of minutes, then add to a blender, along with the Serrano chiles, tomatillos, cumin, black pepper, onion, garlic and 1/2 cup of chicken broth. Puree until well blended and smooth.
  • Add the radish leaves, romaine lettuce leaves, cilantro to blender, and puree until well blended and smooth.
  • 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.
  • Cook on low for half an hour, stirring occasionally.
  • Serve with turkey, chicken, pork or even tofu if you desire.