Con Mi Suegra

serves 10

Video: ConMiSuegra (@conmisuegra) | TikTok

• 5 ounces pepitas (pumpkin seeds)
• 5 ounces sesame seeds
• 10 Chile Guace (or California), ends cut and seeded
• 4 Chile Pasilla, ends cut and seeded
• 4 tomatoes
• 7 tomatillos
• 1 red bell pepper, seeded and cut into quarters
• 1/2 each white onion
• 3 cloves garlic
• 4 cups water
• 4 pounds chicken legs and thighs, skinned
• 4 potatoes, peeled and cut into halves or quarters
• 5 whole carrots, peeled and cut into 2 inch pieces
• 3/4 pounds green beans, ends cut
• 2 huisquil (chayote squash)
• 2 1/2 cups rice, cooked
• 1/2 bunch cilantro, chopped
• tortillas

Toast seeds until golden brown. Toast chiles. Char tomatoes, tomatillos, and bell pepper. Put toasted seeds and chiles with charred vegetables, onion, garlic and 4 cups of water in a large pot. Boil until vegetables are tender. Blend sauce until smooth.

Add chicken and cook until it reaches 165 degrees Fahrenheit. Add potatoes, carrots, huisquil, and green beans and continue cooking until vegetables are fork tender.

Serve over rice with warm tortillas and garnish with cilantro.