Herbed Pumpkin Seed Mole

Ingredients

• 2 cups chicken broth 
• 1 teaspoon cumin seeds 
• 1 cup cilantro leaves fresh packed coarsely chopped
• 0.5 cup epazote leaves fresh
• 1 cup parsley fresh coarsely chopped
• 5  garlic clove halved
• 2  jalapeno sliced
• 1 tablespoon olive oil 
• 1  onion cut into wedges
• 0.5 teaspoon oregano dried
• 1 cup pumpkin seeds peeled
• 1 teaspoon salt 
• 5  tomatillos husked halved

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

1. In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes.
2. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
3. In the same skillet, heat the oil over medium-high heat.
4. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed.
5. Pour back into the skillet and add the ground pumpkin seed mixture.
6. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
7. Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.
8. If you don't have a spice grinder, a clean coffee grinder works great and a blender works fine, too. If you can't find epazote, you can substitute the green tops of radishes or just leave them out altogether.
9. From Quick & Easy Mexican Cooking: More Than 80 Everyday Recipes by Cecila Hae-Jin Lee. Text copyright © 2011 by Cecilia Hae-Jin Lee; plated food photographs copyright © 2011 by Leigh Beisch. Published by Chronicle Books LLC.