Pipian Verde

6 portions

6 pieces    chicken, pork or tofu for a vegetarian option
1/2 cup    raw pumpkin seeds
1/2 pound    green tomatillos
2 pieces    chilies serranos
2 pieces    epazote (if unavailable, substitute 1 teaspoon dried epazote, which is like a Mexican oregano)
3 pieces    cilantro    
2 Tbs        oil
1 clove     garlic
1/4        white onion
1/2  tsp    salt
1/2  tsp    powdered vegetable stock

Refried Beans

1.    For cooking the chicken or pork, boil in water with additional garlic, onion, and salt. Tofu can be sautéed in a pan.
2.    Roast the vegetables in a Comal.(tomatillos, chilies serranos, onion, and garlic.)
3.    Puree in a blender roasted tomatillos, chilies, onion, garlic, epazote, and cilantro.  Reserve.  This is the pureed vegetable sauce.
4.    In 1 Tbs oil, fry the pumpkin seeds and blend them with 1 cup of water. This is the pumpkin seed sauce.
5.    In a casserole, heat 1Tbs of oil and fry the pumpkin seed sauce.  This seals the flavor of the sauce.
6.    Bring the pumpkin seed sauce to a boil.
7.    Pour the reserved, pureed vegetable sauce into the casserole with the pumpkin seed sauce.
8.    Add the powdered vegetable stock and salt.
9.    Bring to boil, and simmer for 15 minutes or more.
10.    To serve, spoon the sauce over the meat.
11.    Use beans and/or rice as garnish.
12.    Eat with corn tortillas.  

Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006