Bring four quarts of water to a boil and add bay leaves, salt, chicken bouillon, half an onion, a garlic head, and 4 lbs of bone-in chicken. Once boiling, skim off impurities from the surface, then reduce heat to medium-low, cover, and simmer for about 25 minutes until the chicken is cooked through. Remove the chicken and reserve the broth.
2
Char two poblano peppers over high heat on both sides until blackened, then transfer to a plastic bag to steam and cool. Similarly, char eight tomatillos, serrano or jalapeño peppers, and half an onion until they develop dark spots.
3
Heat oil in a pan over medium heat and fry five garlic cloves until golden, then transfer to a blender. Lightly fry 15 saltine crackers until golden (being careful not to burn them), and add to the blender.
4
Lightly fry half a cup of pumpkin seeds in oil until they change color, then add to the blender. Toast 2 tablespoons of sesame seeds without oil until fragrant (about 2 minutes) and add to the blender.
5
Peel the charred skin off the poblano peppers, remove the stems and seeds, and add to the blender along with charred tomatillos and peppers. Add a handful of cilantro, 5 lettuce leaves, 1 cup of spinach, 1 tsp dried oregano, ½ tsp cumin, 2 whole cloves, and all the chicken broth. Blend until completely smooth.
6
Heat 1 tablespoon of lard in a pan over medium heat until hot, then add the blended sauce and season with salt. Stir constantly to prevent sticking, reduce to medium-low heat, and simmer for about 10 minutes until the sauce thickens.
7
Add the cooked chicken to the sauce and simmer for another 10 to 15 minutes until the chicken is fully coated and flavored. Serve warm.
PrimedTableBETA
