4 Serves
69 Mins
Roast the pumpkin seeds, tomatillos, and chili peppers on a dry skillet until charred and fragrant.
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MexicanVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
35 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
168 mg / 420 mgPhosphorus
769 mg / 1,250 mgPotassium
1426 mg / 4,700 mgSodium
758 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
81 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
296 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Blend the roasted ingredients with a splash of water to create a smooth, thick paste.
Heat olive oil in a large pot and sear the chicken pieces until golden brown on all sides.
Add the blended sauce to the pot with the chicken, season with salt and pepper, and simmer until the chicken is cooked through.
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Mexican