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A vibrant green sauce made from toasted pumpkin seeds, tomatillos, and fresh herbs. This protein-rich, vegetarian-adaptable sauce is a fresh, family-friendly alternative to heavier moles.
Heat a large dry skillet over medium heat. Add the pumpkin seeds and toast, stirring constantly, until they puff up and begin to pop, 4–5 minutes. Transfer to a plate to cool.
In the same skillet, add the tomatillos, poblano pepper, onion, and garlic. Sauté over medium heat until the tomatillos and pepper are lightly blistered and softened, about 6–8 minutes. Stir occasionally for even roasting.
Transfer the toasted seeds, cooked vegetables, cilantro, parsley, cumin, and half the broth to a blender. Blend until a mostly smooth but slightly coarse sauce forms.
Heat olive oil in a saucepan over medium-low. Pour in the blended sauce, season with salt and black pepper, and cook, stirring, for 3–4 minutes to help flavors meld.
Gradually add the remaining broth to reach your desired consistency, then simmer the sauce uncovered on low for 8–10 minutes, stirring occasionally so it doesn't scorch. Taste and adjust seasoning before serving.
