Green Mole with Roasted Chayote (or Other Vegetables)

Name: Green Mole with Roasted Chayote (or Other Vegetables)
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

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The classic Central Mexican version of green mole lays bare its indigenous roots—tomatillos, green chile, pumpkin seeds, herbs like epazote and hoja santa—all

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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