Jocon (Chicken in Green Sauce - Guatemala)

1 chicken, cut into serving pieces,
    loose skin and fat discarded
4 cups water
1 teaspoon salt
2 tortillas, sliced
1 tablespoon pepitoria (squash seeds)
1/2 cup sesame seeds
1 cup cilantro, packed
1 cup sliced scallions, green part only
1/2 cup sliced tomatillos
1 to 2 teaspoons hot green chile slices
1 tablespoon corn oil

Cook the chicken in the water with the salt in a covered kettle until soft, about 30 minutes.

Remove the chicken and set aside. Reserve broth and soak tortillas in it. Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes.

Prepare sauce in processor. Grind the squash and sesame seeds. Add the cilantro, scallions, tomatillos, hot chile pepper and 1 cup of the reserved broth. Add the soaked tortillas and process to a smooth paste.

Brown the chicken pieces in oil over moderate heat for 5 minutes.

Add the green sauce and the balance of the broth, about 2 cups. Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency.

Serve warm.

Serves 4.