Green Mole with Roasted Chayote (or Other Vegetables) - Rick Bayless

Ingredients

• 4 large ((about 2 ½ pounds total) chayotes, peeled
• 3 tablespoons vegetable or olive oil (divided use)
• Salt
• A little chopped fresh cilantro
• 1 large (about 6-ounce) fresh poblano chile
• 1 pound (about 8 medium) tomatillos, husked and cut in half
• 4 garlic cloves, peeled and cut in half
• 1 small white onion, roughly chopped
• 1/3 cup untoasted sesame seeds
• 1/2 cup toasted pumpkinseeds (pepitas—use 1/3 cup if they are untoasted; see note below), plus a few more for garnish
• 1 gently packed cup (a scant ounce) mixed fresh herbs (parsley, cilantro, epazote, radish leaves, even lettuce leaves), plus a few more for garnish
• 1/4 teaspoon fresh-ground cumin seeds
• 1/2 teaspoon fresh-ground black peppercorns
• 1 teaspoon Mexican oregano