1 chicken, cut into serving pieces, loose
skin and fat discarded
4 cups water
1 tsp salt
2 tortillas, sliced
1 Tbs pepitoria (squash seeds)
1/2 cup sesame seeds
1 cup cilantro, packed
1 cup sliced scallions, green part only
1/2 cup sliced tomatillos
1 to 2 tsp hot green chile slices
1 Tbs corn oil
Cook the chicken in the water with the salt in a covered kettle until soft, about 30 minutes. Remove the chicken and set aside. Reserve broth and soak tortillas in it. Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes.
Prepare sauce in processor. First grind the squash and sesame seeds. Add the cilantro, scallions, tomatillos, hot chile pepper and 1 cup of the reserved broth. Add the soaked tortillas and process to a smooth paste.
Brown the chicken pieces in oil over moderate heat for 5 minutes. Add the green sauce and the balance of the broth, about 2 cups. Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency.
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