Tlatonile is a pipian from Jalcomulco, Veracruz. Pipians are spicy dishes from Mexico that utilize ground nuts or seeds. In Mexico, these are most often pumpkin or squash seeds. This recipe is from Susana Rodriguez, who made this for lunch when we were passing through.
• 2 pounds pork or chicken (thighs and legs)
• 2 chayotes, or use yellow squash, sliced
• 8 ounces of hulled pumpkin seeds, toasted
• 1 1/2 ounces of dried ground chile. Susana used a local variety called chile puya
• 3 Roma tomatoes, halved
• 1 bunch epazote (a Mexican herb also known as wormweed or Mexican tea)
• Salt to taste
Brown the pork or chicken in a stockpot. Add enough water to cover, add the chayote and simmer until cooked. Meanwhile, grind the pumpkin seeds until it forms a thick paste. While the seeds that Susana used were quite high in oil and exuded oil when pressed, I had to add oil to my ground seeds at home. Combine this paste with the dried ground chile, the salt and a small amount of water. Once the meat has cooked, add the halved tomatoes, the pumpkin seed paste and the epazote. Serve in bowls with a bit of rice in the bottom.