Pollo en Pipián Verde

Ingredients

• 3 lb bone-in chicken thighs
• 6 cups water
• 1/2 white onion
• 3 cloves garlic, divided
• 2 tsp kosher salt
• 1 cup raw hulled pumpkin seeds
• 1/2 lb tomatillos, husked and rinsed
• 2 poblano chiles, roasted, peeled and seeded
• 2 serrano chiles, stemmed
• 1 cup cilantro leaves and tender stems
• 4 romaine lettuce leaves
• 2 tbsp vegetable oil

Method

1. Simmer the chicken with the water, onion, 1 clove garlic and the salt until it reaches 165°F, about 30 minutes. Lift out the chicken and save the broth.
2. Toast the pumpkin seeds in a dry skillet over medium heat, stirring, until they puff and start to pop, about 5 minutes. Don't let them brown.
3. Simmer the tomatillos in a cup of the broth until soft and olive green, about 8 minutes.
4. Blend the seeds, tomatillos with their liquid, poblanos, serranos, cilantro, lettuce, remaining garlic and 1 cup more broth until very smooth.
5. Heat the oil in a wide pot over medium heat, pour in the sauce carefully because it spatters, and stir until it thickens, about 10 minutes.
6. Keep the sauce at a gentle simmer so it doesn't separate, thin it with broth to a gravy consistency, add the chicken and warm through for 5 minutes.

Notes