Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Hulled raw pumpkin seeds OR 1/4 ts Cumin seeds or ground cumin
3 oz Pine nuts 3/4 Inch cinnamon stick OR
3 c Chicken stock (no salt) 3/4 ts Ground cinnamon
3/4 lb Tomatillos, husked washed 2 Whole cloves OR pinch ground
2 Jalapenos or serranos (2-3) 5 Lg Romaine lettuce leaves OR
1/2 Medium onion, rough chopped 5 Leaf lettuce leaves
3 Garlic cloves, rough chopped Salt to taste
4 Cilantro sprigs (4-5) 1 tb Safflower or sunflower oil

Toast the pumpkin seeds in a dry frying pan, shaking pan or stirring
constantly until they are browned and toasty (for pine nuts) or until
they have browned and popped (for pumpkin seeds). Remove from the
heat and transfer to a blender jar if you're using pine nuts or to a
bowl if you're using pumpkin seeds. If you're using pine nuts, blend
with 1 cup of the stock until smooth, then strain through a
medium-mesh strainer. If you're using pumpkin sees, pulverize in a
spice mill in batches and sift into a bowl. Stir in 1 cup of the
stock and mix well. Set aside.
Simmer tomatillos in water to cover with the chilies (remove
stems, seeds and membranes from chilies) and simmer for 10 to 15
minutes. Drain and place in the blender jar. Add the onion, garlic,
and cilantro. Grind the spices in a spice mill and add to the
blender jar. Add the lettuce leaves and salt. Blend until the
mixture is smooth
Heat the oil in a heavy-bottomed saucepan or casserole over
medium heat. Add the nut or seed mixture and cook, stirring
constantly, until the mixture thickens, about 5 minutes. Add the
tomatillo mixture and cook again, stirring for about 5 to 10 minutes,
until the mixture is thick. Stir in the remaining 2 cups chicken
stock, bring to a simmer, cover partially, and simmer for 30 minutes.
Taste and correct seasonings. If the mixture seems too thick, stir in
a little more chicken stock. Yield: About 3 cups sauce.
Serve with grilled or poached chicken breasts as main course. Use as
a dip with crudites, as a topping for nachos or enchiladas. Add lime
or lemon juice or vinegar and use as a salad dressing. Sauce
freezes well. Nutritional information - Per serving: 130 calories; 4G
protein; 6G fat; 15g carbohydrate; 192MG sodium; 0 cholesterol.
(Based on 6 servings).

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