- Prep: –
- Cook Time: –
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- 3/4 pound tomatillos, husked and washed
- 3 cups chicken stock
- 1 cup pepitas (pumpkin seeds)
- 1/4 teaspoon cumin seeds
- 4 whole cloves
- 3 inch piece of canela - cinnamon
- 2 jalapeno chiles, stemmed, seeded and chopped
- 1 poblano chile, stemmed, seeded and roughly chopped
- 1/2 medium onion, roughly chopped
- 2 cloves garlic
- 1 tablespoon vegetable oil
- 1 cup cilantro leaves, washed and dried
- 2 romaine lettuce leaves, washed and dried
- Makes 12 Servings or 3 Cups
- Put the tomatillos and stock in a medium saucepot, bring to a boil, reduce heat, and simmer for 15 minutes.
- Meanwhile, in a cast iron skillet over medium heat, toast the pepitas, cumin seeds, cloves, and canela until the seeds start to pop and turn golden. Transfer the seeds and spices to the pitcher of your blender and puree with about 1 cup of the stock from the tomatillo pot. With a rubber spatula, scrape the puree into a small bowl and set aside.
- When the tomatillos are done, transfer them to the empty blender. Add the jalapeno and poblano chiles, onion, and garlic, and puree, adding a little stock if necessary. Scrape this puree into a large bowl.
- In the same skillet over medium heat, fry the pumpkin seed mixture in the olive oil until it browns slightly.
- Meanwhile, add the cilantro and lettuce leaves to the blender and puree with 1 cup of the stock. Add the pureed leaves and the tomatillo mixture to the skillet and heat through. Serve immediately.