• poblano peppers
• tomatillos
• serrano chilies
• onion
• clove garlic
• handful cilantro
• cup pumpkin seeds
• tablespoons masa harina (maseca)
• cups chicken broth
• tablespoons vegetable oil
• cups chicken, cooked and shredded

• cook tomatillos and serrano peppers in medium saucepan with enough water to cover
• once soft, drain, and allow to cool
• blend tomatillos, serrano chilies, onion, garlic, cilantro, poblano peppers, pumpkin seeds, masa harina, and 2 cups chicken broth until smooth
• heat oil in saucepan and add purée
• cook over medium heat, adding remaining chicken broth, and simmer
• add chicken
• serve with rice or tortillas

https://www.lacocinadeleslie.com/2014/03/chicken-pipian-verde-weekdaysupper.html