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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Niki
Servings: 4 Servings
2 tablespoon Pumpkin seeds; pureed
2 tablespoon Green chiles; minced
¼ cup Parsley; chopped
2 cup Chicken stock
¼ cup Cooking oil
Salt and pepper to taste
1 tablespoon Roux (1 part cooking oil to 2 parts flour)
Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas (This I'd prefer. I think you can get these at the spice rack in the store). Grind, with the chiles and parsley, very fine. In a skillet, with ¼ cup cooking oil, add a little of the chicken stock. Add the green chile mixture and stir well, then add the remaining chicken stock. Salt and pepper, to taste, and cook for a few minutes on medium heat. Add roux, and stir, cooking until it thickens then remove from fire. If not to be used immediately, then store in 'refrigerator. Heat only when you need to use it.