2 tb pumpkin seeds, pureed
2 tb green chiles, minced
1/4 c parsley, chopped
2 c chicken stock
1/4 c cooking oil
salt and pepper to taste
1 tb roux (1 part cooking oil to 2 parts flour)
Toast pumpkin seeds until brown, or use pumpkin seeds called pepitas.
Grind, with the chiles and parsley, very fine. In a skillet, with
1/4 cup cooking oil, add a little of the chicken stock. Add the
green chile mixture and stir well, then add the remaining chicken
stock. Salt and pepper, to taste, and cook for a few minutes on
medium heat. Add roux, and stir, cooking until it thickens then
remove from fire. Refrigerate if not to be used immediately. Heat
only when you need to use it.