The heartier, greener cousin of pozole rojo.
Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote , and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.
Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven . Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan. As soon as the chicken fat starts to smoke, pour in the contents of the blender all at once and cook, stirring, for about 15 seconds . Immediately pour in strained chicken stock and fat and stir to combine.
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