Poca Cosa Chicken Mole Verde

Poca Cosa Chicken Mole Verde
1 cup sesame seeds
1/2 cup hulled raw pumpkin seeds
1/3 cup hulled pistachio nuts
1/3 cup blanched whole almonds
4 large cloves garlic
3 fresh poblano chilies, with seeds, chopped
4 fresh serrano chilies, chopped
1 1/2 tomatillos, husks removed, chopped
1 large bunch cilantro, washed and chopped
6 corn tortillas, browned and broken into pieces
1 cup shredded iceberg lettuce
4 cups chicken broth
3 tablespoons safflower oil
3 pounds cooked chicken or pork
In an ungreased frying pan, toast the sesame seeds over medium heat, stirring constantly until they turn dark, about 8 minutes. Turn them onto a platter to cool. In the same pan, heat the pumpkin seeds, 2 to 3 minutes, long enough for them to puff up but not darken. Set them aside with the sesame seeds. Toast the pistachios and almonds, 2 to 3 minutes, and add them to the seed-nut mixture.
Put the garlic, chilies, tomatillos, cilantro, tortillas and lettuce in a blender. Process with just enough chicken broth to form a rugged paste. Add the seed-nut mixture and blend enough to mix well, but not smooth.
Put the mixture in a saucepan with the safflower oil. Cook over medium heat, stirring frequently, 12 minutes. Add chicken broth if necessary; the sauce should be quite thick and pasty.
Add cooked pork or chicken, and cook over medium heat, 5 to 10 minutes. Serve with corn tortillas, rice and beans.
Serves six to eight.
Cook's note: You can use the mole verde with cooked chicken, pork or turkey.
"Blue Plate Specials & Blue Ribbon Chefs" by Jane and Michael Stern (Lebhar-Friedman, $24.95)