Step 1

Bring chicken, water or broth, and salt to a boil, reduce heat and simmer for 30 minutes, skimming the foam from the surface while cooking.

Step 2

Remove the chicken and set aside in a bowl. Strain the broth and reserve the liquid, discarding any solids.

Step 3

Bring a dry cast iron skillet or comal to a medium-high temperature. Add the pumpkin seeds and then sesame seeds toasting them until light brown. Stir while they're toasting so they don't burn.

Step 4

Grind the seeds in a spice or coffee grinder or in a blender/food processor until very fine.

Step 5

Add the pepitoria (ground seeds), cooked tomatillos, soaked and shredded corn tortillas, cilantro, mint, scallions and jalapeño pepper to a food processor. Add one cup of broth and process until silky smooth.

Step 6

Return the chicken to the cooking pot. Pour the green sauce in the food processor over the chicken and add remaining 3 cups of water, stirring to mix well.

Step 7

Simmer for 20 more minutes. Adjust seasoning and then serve.