POLLO EN MOLE VERDE DE PEPITA          Servings:  6
(Breast of chicken in green pumpkin seed sauce)

Step 1:
6   halves    chicken breast           6   c.    water
1/2           onion, sliced            2   cloves garlic, peeled
1   sprig     parsley                  1         bay leaf
       pinch     thyme                              salt to taste

Step 2:
1   c.        hulled raw pumpkin seeds 6         peppercorns
1/8 tsp.      cumin seeds              2         cloves

Step 3:
13  oz.can    tomato verde             4   chile servanos, seeded & chopped
1/2           onion, coarsely chopped  2   cloves garlic, coarsely chopped
3   sprigs    epazote                  1   lg.handful radish leaves
3   sprigs    cilantro                 2   T.    olive oil

Step 1:
   Put chicken and vegetables in large soup pot.  Add water and bring to
boil.  Immediately lower heat, skimming off foam.  Add seasonings and
simmer 10 minutes.  Cool.  Strain broth and remove fat.

Step 2:
       Heat a heavy, ungreased frying pan and add seeds, stirring until
lightly toasted.  Be prepared for the pop!  Remove from heat and cool.
Grind seeds, peppercorns, cloves and cumin very fine.  Put in small bowl
with 1 cup broth, stirring until smooth.

Step 3:
       Blend vegetables together in food processor until very smooth.  In a
large fireproof casserole, heat olive oil over medium high heat, add
vegetable/herb mixture and cook, stirring regularly until thick - approx.
10 minutes.  Lower heat and add pumpkin seed mixture, stirring until well
mixed.  Gradually add 2 cups broth, stirring gently with a wooden spoon
about 20 minutes, over low heat.

(Refrigerate, and reheat slowly if made in advance)

Finishing:
       Add chicken and heat slowly until thoroughly warm.  Garnish with
cilantro and radishes.  Serve with rice.