This Mexican-based sauce can be used as a base for vegetarian meals too. Make just the sauce, using vegetable broth instead. For tempeh or tofu, sauté or bake according to your preference and simmer as in step 4. For pork, or as a sauce for grains, use already-made broth. Please note that the recipe calls for 2 slices of green chile, not two green chiles.
5 or 6 chicken pieces, about 2 1/2 to 3 lbs
4 c water
1 t salt
2 tortillas, sliced
1/2 c sesame seeds
1 c cilantro, packed
1 c sliced scallions, green part only
1/2 c sliced tomatillos
2 t hot green chile slices
1 T vegetable oil
1. Put the chicken in a pot and add the water and salt. Bring to a simmer, cover, and simmer about 30 minutes. Don’t worry if the chicken isn’t done, it is fully cooked later in the recipe. Remove the chicken and set aside. Skim any brown foamy stuff from the broth.
2. Put sliced tortillas in broth and allow them to soak while continuing with recipe. Toast the sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color and become fragrant. Remove from heat.
3. Put toasted sesame seeds in a food processor or blender and whizz until finely ground. Add the cilantro, scallions, tomatillos, hot chile pepper slices, and 1 cup of the reserved broth. Process just to combine. Add the soaked tortillas and process to a smooth paste.
4. Brown the chicken pieces in oil over moderate heat for 5 minutes. Add the green sauce and 2 c more of the broth. Simmer over low heat for 15 minutes, until the sauce is reduced to a thick consistency and chicken is cooked through. Serve warm.