In a large, dry nonstick sauté pan, toast pumpkin seeds over medium heat, stirring frequently, for 3 to 5 minutes. Add sesame seeds to pan and toast, stirring frequently for another 2 minutes. Transfer seeds to shallow bowl and let cool completely.

In a Dutch oven, combine chicken, broth, enough water to just submerge chicken, and 1-1/2 teaspoons salt (if using Morton kosher salt or table salt, start with 1 teaspoon). Bring to a boil over high heat, reduce heat to an active simmer and cook for 30 to 45 minutes. Transfer chicken to a bowl, and strain chicken stock into a large bowl.

Meanwhile, heat a generous dollop of olive oil in the sauté pan and cook onion until starting to get translucent and tender, about 3 minutes, stirring frequently. Add garlic and cook, stirring, about 45 seconds. Add tomatillos, jalapeño and bell pepper to pan, stirring to coat. Drizzle in more oil if needed and flip tomatillo quarters so the cut sides are down in the pan. Cook, stirring occasionally, until tomatillos are softening, about 15 minutes. They may get some charring on them. That’s okay.

While tomatillos are cooking, grind seeds in a spice grinder, working in batches. It won’t take much, just a few pulses per batch. Transfer to a small bowl.

Combine tomatillo mixture, ground seeds, 1/2 cup cilantro, scallions and 1 cup of reserved broth in a food processor bowl (you may have to work in batches). Tear up the corn tortillas and add to the food processor. Process until smooth. You may need to add a little more broth if it’s too thick to blend.

Pour blended tomatillo mixture into the Dutch oven and gently heat. Using two forks, shred the chicken thighs and stir into to the Dutch oven. Add more broth as needed to achieve a nice saucy/stew-y consistency; we added about a cup. Cook over medium-low heat for about 10 minutes to let flavors combine. Adjust seasonings with salt.

Serve alongside or over a scoop of rice. Top with chopped cilantro.