4 to 6 bone-in, skin-on chicken breasts
6 to 8 whole black peppercorns
2 fresh bay leaves
2 small to medium white or yellow onions, 1 quartered and 1 chopped Herb bundle of fresh cilantro, marjoram or oregano, and thyme
1 1/4 cups green untoasted pumpkin seeds, such as pepitas
2 tablespoons EVOO
1 teaspoon ground cumin (1/3 palmful)
1 teaspoon dried epazote, optional
Pinch ground cinnamon
6 tomatillos, peeled and chopped
2 to 3 leaves Romaine or green leaf lettuce, torn
2 large cloves garlic, grated or chopped
2 serrano chiles or 1 large jalapeno, seeded and chopped
Warm corn tortillas, for serving
Minced red onions, for serving
Steamed or lightly sauteed zucchini, for serving
For a make-ahead meal, simmer the sauce only until not quite thick enough to serve, 10 minutes. Return the chicken to the pot, turn off heat and let cool before covering and storing. Reheat over medium heat and thicken the sauce, to serve.
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