Guatemalan Chicken Stew

Ingredients

• 1 pound tomatillos, husked and rinsed
• 3 cloves garlic, roughly chopped
• 1/4 cup sesame seeds, toasted
• 1 green bell pepper, cored, seeded and roughly chopped
• 1 tablespoon extra virgin olive oil
• 4 bone-in, skinless chicken thighs (about 1 1/2 pounds)
• 2 bone-in, skinless chicken breasts (about 1 1/2 pounds)
• 6 green onions, trimmed and roughly chopped
• 2 (8-inch) corn tortillas, torn into pieces
• 1/2 cup roughly chopped cilantro, plus more for garnish
• 1 to 2 jalapeños, stemmed and halved lengthwise
• 1/2 cup pumpkin seeds (pepitas), toasted
• Salt and pepper to taste

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