Victor's easy green mole

1 lb tomatillos, washed and shucked
1 qt chicken broth
serrano peppers to taste (I use 4 or 5)
1 cup raw, shelled pumpkin seeds
1 bunch of cilantro

Boil the tomatillos and peppers in the chicken broth until cooked.
Toast or fry the seeds in a hot pan until cooked. Puree the seeds with
some of the broth until they form a smooth paste. Blend the tomatillos
and the seed paste with enough broth to make a thick sauce. Heat some
oil in a dutch oven and add the sauce once the oil is very hot. Let
simmer for 10 minutes. Season with salt, if needed. Take a ladlefull of
mole and put it in the blender with the cilantro. Purree and return to
the pot. Serve with your favorite grilled meat and corn tortillas.