I had some very fresh pumpkin seeds and was wondering what to do with them when the idea of pipian hit me. I normally like pipian but it's never knocked my socks off. Doing more research, I came across a great looking recipe for Mole Verde, which seemed like a pipian with some bitter greens thrown in. A little more hunting through all my Mexican cookbooks and noted Mexico City chef Alicia Gironella's seminal Larousse de la Cocina Mexicana suggested mole verde with fat white beans, much like our Ayocote Blancos. Oh, happy day! The dish may or may not seem that appealing (the photo got very mixed reactions here at the office) but it was a knock out and one of the kids was literally licking the bowl. After toasting about 3/4 cup of pumpkin seeds, I added them to a blender with 1/2 cup water, 4 romaine lettuce leaves, a serrano chile, a pinch of cumin, salt, 10 small tomatillos, some radish leaves, some cilantro and some hoja santa (this is hard to find commerically and you can omit it if you don't have access to it). After blending well, I fried the pumpkin seed mixture in a little manteca until if was very thick. Meanwhile, I poached some chicken breasts until done. I added about a cup of previously cooked Ayocote Blanco beans and added the poaching water from the chicken to the warm pumpkin sauce and thinned it out until it was a medium thick consistency and let it cook another 20 minutes or so. Then I added the chicken and that was that. Served with corn tortillas.