GUATEMALAN GREEN CHICKEN STEW
"Tender shredded chicken simmered in a fresh tangy tomatillo-cilantro sauce..."
INGREDIENTS
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1/2 cup pumpkin seeds, toasted (5-7 minutes in a dry non-stick pan over medium heat with constant tossing until lightly browned)
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1/4 cup sesame seeds, toasted (2 minutes in a dry non-stick pan over medium heat with constant tossing until very lightly browned - remove from heat as soon as they start to color)
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5 pounds skinless chicken breasts with bones
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1 1/2 pounds of fresh tomatillos, husked (10-12) or 2 11-oz cans of tomatillos, drained
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1 bunch of cilantro, washed and roughly chopped
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3 tablespoons olive oil or other cooking oil
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4 large garlic cloves, chopped
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3 jalapeno peppers, seeds and ribs removed and roughly chopped
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2 green peppers, seeds and ribs removed and roughly chopped
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1 medium white onion, roughly chopped
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Salt and fresh ground pepper, to taste
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GARNISH:
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Corn tortillas to serve with stew (1 per person)
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1 bunch green onions, sliced
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1 avocado, cubed or sliced
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2 limes, sliced into wedges for squeezing on top
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