Pepián de Pollo

Ingredients

• 1 whole chicken, cut into pieces
• 4 tomatoes, roasted
• 4 tomatillos, roasted
• 1 onion, roasted
• 3 cloves garlic, roasted
• 2 dried pasilla chiles, toasted
• 2 dried guajillo chiles, toasted
• 1/4 cup pumpkin seeds, toasted
• 2 tbsp sesame seeds, toasted
• 2 corn tortillas, torn and toasted
• 4 cups chicken stock
• 2 potatoes, cubed
• 2 chayotes, cubed
• Salt, to taste
• White rice, for serving

Instructions

1. 1Simmer the chicken pieces in chicken stock until cooked through; reserve the broth.
2. 2Blend the roasted tomatoes, tomatillos, onion, garlic, and toasted chiles until smooth.
3. 3Separately grind the toasted pumpkin seeds, sesame seeds, and tortillas, then blend with a little broth.
4. 4Combine both blended mixtures in a pot with the reserved broth and bring to a simmer.
5. 5Add potatoes and chayote and cook 20 minutes until tender.
6. 6Return the cooked chicken to the pot and simmer 10 more minutes to heat through and thicken.
7. 7Season with salt and serve with white rice.

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