Pollo en Pipian Verde (Chicken in pumpkin seed sauce)

1 1/2 Cup Pumpkin Seeds
One large onion
6 peeled garlic cloves
1/2 teaspoon whole cumin
1-3 Serrano chilis (more or less to taste) stems removed
1 Poblano chili
6 cloves with spear part removed
10 Tomotillas
1/2 Cup chopped and packed cilantro
9 Whole black pepper corns
2 cups chopped iceburg lettuce
2 cans chicken stock
Cooked chicken (if you want to make tacos, try shredding. Otherwise, either poach 4-6 chicken breasts and leave whole - or - cube them)

Put the onion, chiles and tomatillos in a pan and cover them with water.
Bring to a boil then turn the heat down - simmer them for 10 minutes.
Remove from heat and let cool.
In another pan with no oil toast the pumpkin seeds and whole cumin till the pumpkin seeds start to turn golden and start popping like popcorn.
With a slotted spoon(we don’t want a lot of liquid)put the simmered tomatillos, onion and chiles in a blender and puree the heck outta them. We want a very thick mixture- as thick as possible, but still pourable. So if it starts to get like mashed potatoes or peanut butter add some of the chicken stock(if you have any) or some of the water they simmered in,
Toss in the toasted pumpkin seeds and cumin and cilantro- blend it some more.
Stir it over medium heat for a few minutes – watching that you don’t burn it. Add chicken stock till it’s about the texture of pretty thick spaghetti sauce.
Now dump in the finely chopped lettuce.
Simmer for a few more minutes.
Serve over chicken (any style - cubed, whole, shredded, etc..)

Source: Felix (from Cabo San Lucas)