For the Sauce

• Put the sesame seeds into in ungreased skillet over medium heat stirring them constantly until they become a deep golden color, about five minutes.

• Take care not let them burn.

• Spread them out on a tray to cool.

• Put the pumpkin seed into the skillet and strir 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 cloves, peppercorns, and allspice to a slightly textured powder.

• Then grind the pumpkin seeds to the same texture.

• Transfer to a bowl and stir in 8 oz ( 240 mls of chicken or beef broth), to make a thick paste.

• Heat 3 tablespoons of 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 

• Until its becomes dry, shiny, and a rich deep golden color.

• Unless you have a large blender jar you may need to blend the greens in two batches, but try to use the minimum of liquid.

• Put 250 mls of the broth into the blender har and add the garlic, tomatillo ( tomate 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 efficiently.

• 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 becomes thicker, for abour 10 minutes.

• Add the remaining broth and cook for a further 10 minutes. ( pools of oil will form around the periphery).