Asparagus, Green Beans and Potatoes With Green Mole Sauce

Preparation

1. Step 1

   Heat a heavy Dutch oven or saucepan over medium heat and add pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl or a baking sheet and allow to cool.

2. Step 2

   Place cooled pumpkin seeds in a blender and add tomatillos, chiles, lettuce, onion, garlic, cilantro, cumin, salt, and ½ cup of the stock. Cover blender and blend mixture until smooth, stopping blender to stir if necessary.

3. Step 3

   Heat oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the blended mixture and if it sizzles, add the rest. Cook, stirring, until mixture darkens and thickens, about 5 minutes. (Hold the lid above the pot to shield you and your stove from splatters.) Add remaining stock, bring to a simmer, reduce heat to medium-low and simmer uncovered, stirring often, until sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. You should have about 2 cups.

4. Step 4

   Steam potato wedges above 1 inch boiling water for 10 to 15 minutes, until tender. Steam asparagus and green beans for 5 minutes, or blanch for the same amount of time in salted boiling water. Transfer to a bowl of cold water, drain and drain again on a kitchen towel.

5. Step 5

   Arrange the vegetables on a platter or plates and spoon mole sauce over, or heat through in the sauce, in the saucepan. Serve with rice or corn tortillas if desired.