Pollo con Salsa Verde

Name: Pollo con Salsa Verde
Yield: makes 4 servings
Ingredients: 1/3 cup hulled pumpkin or squash seeds; 1 cup chopped fresh cilantro leaves; 1 cup roughly chopped scallion; 1 cup husked, cored, and sliced fresh tomatillos or sliced drained canned; 1 jalapeño or other fresh hot green chile, stemmed and seeded, or to taste; Chicken stock, preferably homemade (page 160), or water as needed; 3 tablespoons lard or neutral oil, like corn or grapeseed; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; Salt and black pepper to taste

December 14, 2011

There are as many green sauces in the world as there are red ones, and this is one of my favorites. Fresh tomatillos are best for this dish, and those, like pepitas (pumpkin seeds) are increasingly easy to find. Though it’s probably at its best with Arroz a la Mexicana (page 517), you can serve this with almost any rice dish.

Recipe notes

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