4 Serves
102 Mins
Toast the pumpkin seeds in a dry frying pan over medium heat until fragrant and slightly golden, then set aside.
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EgyptianVitamin K
46 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
76 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
256 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
1120 mg / 4,700 mgSodium
2663 mg / 2,300 mgZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
19 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Using a chefs knife, prepare the tomatillos, onions, and garlic by chopping them into manageable pieces.
Heat the olive oil in a large pot and sauté the onions and garlic until translucent.
Add the tomatillos and chilies to the pot, cooking until softened, then blend the mixture with the toasted pumpkin seeds and chicken stock until smooth.
Return the sauce to the pot and simmer over low heat to thicken, seasoning with salt and pepper to taste.
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Greek