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Roughly cut onion and garlic. Put into large saucepan with spareribs. Add chicken broth to cover and add salt. Add the optional giblets if making with water instead of chicken broth. Bring to a simmer and cook over low heat until the meat is almost tender but still firm, about 55 minutes (25 minutes if using chicken). Strain, reserving the broth. Reduce or add water to make up to 6 cups.
Put the sesame seeds into an ungreased skillet over medium heat, stirring them constantly until they become a deep golden color, about 5 minutes. Take care not to let them burn. Spreat them out on a tray to cool. Put the pumpkin seeds into the pan and stir them until they begin to swell and start to pop around, about 3 minutes. Set aside to cool. When the seeds are cool, grind the sesame first with the colves, peppercorns, and allspice to a slightly textured powder. Then grind the pumpkin seeds to the same texture. Transfer both to a bowl and gradually stir in 1 cup of the reserved broth to make a thick paste.
Heat about 3 tablespoons of vegetable oil or lard in a heavy casserole, add the seed paste, and fry over medium-low heat, scraping the bottom of the pan constantly to avoid sticking. If necessary, add a little more fat. Continue until dry, shiny, and a deep rich golden color.
Unless you have a very large blender, you need to blend the greens in two batches, but try to use the minimum of liquid. Put 1 cup of the broth into the blender jar and add the garlic, tomato verde, and chiles and blend fairly smooth. Gradually add half of the greens and blend as smoothly as possible. Add the rest of the greens little by little, with just enough of the broth to enable the blades of the blender to work effieciently.
Gradually stir the blended ingredients into the fried seed paste over medium heat, stirring the mixture well after each addition. Continue cooking over medium heat, stirring frequently until the sauce starts to reduce and thicken, for about 10 minutes. Add the remaining broth and cook for a further 10 minutes - pools of oil will form around the periphery. Add the meat, adjust salt, and cook for a further 10 minutes. Dilute with more broth or water if desired. Serve with corn tortillas.
Can substitute 3 1/2 to 4 pound chicken
Served very smooth in Oaxaca, try running blended ingredients through food mill
Add more chicken broth to reduce acidity
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