Pipian
Preheat oven to 400. Place
3 Green poblano chiles
2 cloves garlic
in oven and roast for 15 minutes or so. Remove from oven and let cool.
roast; peel, seed, chop
Meanwhile, chop finely
1/2 c onion
and chop coarsely
1.25c cilantro
8 romaine leaves
1 bunch watercress
1 bunch radish tops
Peel, seed, and chop
(the peppers)
Heat
2 tablespoons Peanut oil
in a skillet, and saute
(the onion)
until slightly browned. Place in a cuisinart, reserving the oil in the pan. Add in
1 cup (heaping) dry-roasted pumpkin seeds
(the peppers)
1 cup chicken stock
and blend. You may want to use just a little chicken stock at first to let you chop the pumpkin seeds, and then add the rest gradually.
Add
(1/2c of the chopped cilantro)
(the garlic)
(the lettuce)
(the watercress)
(the radish tops)
1 t salt
1 t sugar
and puree. Refry in the hot oil for about 5 min, stirring constantly, to dry things out a bit. Return to cuisinart and add remaining cilantro. Puree until smooth. Garnish with
A few extra pumpkin seeds