4 lb Chicken, roasting
4 c  Chicken stock; hot
3/4 c  Pumpkin seeds
8    Peppercorns
1/8 ts Cumin seeds
2    Tomatillos
2    Jalape#os; roast/peel/seed
4    Scallion, w/tops
2    Garlic clove; mashed
2 tb Chicken fat or lard
1 bn Mustard greens
2 lg Romaine lettuce leaves
4    Cilantro, fresh; sprig

Put whole chicken in a casser#le, cover with the stock, and bring to a
simmer. Cover pot and poach chicken just below the simmering point over
very low heat or in a very low oven (275 degrees) for 1 hour. Remove
chicken from stock and let it cool enough to carve it.

Toast the pumpkin seeds together with the peppercorns and cumin in a hot
ungreased skillet about 5 minutes, stirring constantly to prevent
scorching. Put into a blender and grind fine.

Remove outer husks from the tomatillos, put them in a pan with cold water
to cover, and bring to a simmer. Simmer 10 minutes, drain, then add them to
the blender with 1/2 cup of their liquid and blend to a smooth thick puree.
Chop all the remaining ingredients and add them to the blender. Add chicken
stock, if needed, to thin the puree. Pour sauce into the skillet and simmer
about 10 minutes to evaporate some of the liquid.

Carve chicken in 4 or more pieces and add to the sauce, coating the pieces
well. If possible,let chicken sit overnight in the sauce so that the
seasoning permeates and the hotness of the chili diminishes. Reheat gently
so that sauce does not boil. Serve hot or at room temperature.