Categories: Condiments, Sauces, Dips, Mexican, Tex-mex 
      Yield: 4 servings 
  
      2 tb Pumpkin seeds; pureed 
      2 tb Green chiles; minced 
    1/4 c  Parsley; chopped 
      2 c  Chicken stock 
    1/4 c  Cooking oil 
           Salt and pepper to taste 
      1 tb Roux (1 part cooking oil 
           To 2 parts flour) 
  
  Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas 
  (This I'd prefer. I think you can get these at the spice rack in the 
  store). Grind, with the chiles and parsley, very fine. In a skillet, 
  with 1/4 C cooking oil, add a little of the chicken stock. Add the 
  green chile mixture and stir well, then add the remaining chicken 
  stock. Salt and pepper, to taste, and cook for a few minutes on 
  medium heat. Add roux, and stir, cooking until it thickens then 
  remove from fire. If not to be used immediately, then store in 
  'fridge. Heat only when you need to use it.