2 tablespoons lard or neutral oil, like grapeseed or corn
4 chicken leg-thigh pieces, each cut in two (or use 8 thighs)
Salt and pepper
1 1/2 cups pepitas (green squash seeds)
1 large onion, chopped
4 cloves garlic, chopped
4 medium poblano or other mild green fresh chilies, diced, stemmed, seeded and chopped
2 serrano, jalapeno or other hot green fresh chilies, stemmed, seeded and minced, optional
1 pound tomatillos (16 to 20), husked and rinsed (canned are OK; include their juices)
1/2 cup chopped fresh cilantro
1/4 cup chopped parsley
1 tablespoon chopped fresh oregano or marjoram leaves
Lime juice to taste
Optional garnishes: diced avocado; sliced scallions, radishes, cabbage; lime wedges.
1. Put lard or oil in a large, deep skillet or casserole that can be covered later. Turn heat to medium-high and wait until lard melts or oil is hot. Add chicken, skin-side down. Season with salt and pepper and brown well, turning pieces as necessary, 10 to 15 minutes. Remove chicken; pour off excess fat from pan.
2. Brown pepitas lightly in same pan over medium heat; remove with a slotted spoon. Add onion, garlic and chilies; cook until soft, stirring occasionally and seasoning with salt and pepper, about 10 minutes. Add tomatillos and their juices (if using fresh tomatillos, add about 1/2 cup stock or water). Stir, then reduce a bit over medium-high heat, about 5 minutes.
3. Return pepitas to pan, then add chicken. Cover and finish cooking, about 15 minutes, adding stock or water, if necessary. Remove chicken. Finish sauce with herbs and lime. Serve with whatever garnishes you like.
Yield: 4 servings.
Per serving: 703 calories; 47 g fat (11 g saturated fat; 60 percent calories from fat); 30 g carbohydrates; 111 mg cholesterol; 315 mg sodium; 46 g protein; 7 g fiber.
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