| 1 | Put whole chicken in a casser#le, cover with the stock, and bring to a simmer. |
| 2 | 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. |
| 3 | Remove chicken from stock and let it cool enough to carve it. |
| 4 | Toast the pumpkin seeds together with the peppercorns and cumin in a hot ungreased skillet about 5 minutes, stirring constantly to prevent scorching. |
| 5 | Put into a blender and grind fine. |
| 6 | Remove outer husks from the tomatillos, put them in a pan with cold water to cover, and bring to a simmer. |
| 7 | Simmer 10 minutes, drain, then add them to the blender with ?cup of their liquid and blend to a smooth thick puree. |
| 8 | Chop all the remaining ingredients and add them to the blender. |
| 9 | Add chicken stock, if needed, to thin the puree. |
| 10 | Pour sauce into the skillet and simmer about 10 minutes to evaporate some of the liquid. |
| 11 | Carve chicken in 4 or more pieces and add to the sauce, coating the pieces well. |
| 12 | If possible,let chicken sit overnight in the sauce so that the seasoning permeates and the hotness of the chili diminishes. |
| 13 | Reheat gently so that sauce does not boil. |
| 14 | Serve hot or at room temperature. |
