|Mole Verde De Pipian - Green Pumpkin Seed Mole|
|YIELD: 16 Servings|
|2||Whole||Chickens (fricassee) or 16 Chicken Breasts|
|12||ea||Poblano Chiles, roasted & seeded|
|2||ea||Jalapeno Chiles, roasted & seeded|
|2||ea||White Onions, quartered|
|3||Tablespoons||Lard or Canola Oil|
Clean and wash chicken; cut into 8 pieces each; poach with onions, garlic and salt, toast separately the pumpkin seeds, walnuts and almonds. Remove skins. Grind all nuts into a fine meal.
Roast the chiles covered to steam. Remove stems, veins, seeds and discard. Roast the Tomatillos. In a blender, puree all ingredients together including onion and garlic from poaching liquid; use poaching liquid to thin sauce as needed, (cover lid of blender with kitchen towel) the mole should be the consistency of ketchup.. Heat oil and fry stir mole until mole has changed color. Serve over chicken.