Green Pumpkinseed Mole with Chicken Breasts (Mole Verde con Pechugas de Pollo)

1/2 t salt

1 small onion, diced

3 large (about 3 3/4 pounds) chicken breasts, halved

For the sauce:

1 scant cup (about 4 ounces) hulled, untoasted pumpkinseeds (pepitas)

12 ounces (about 8 medium) tomatillos, husked and washed OR 1 1/2 13-oz. cans tomatillos, drained

Fresh 3 chiles serranos stemmed and seeded

5 large romaine lettuce leaves

1/2 medium onion, roughly chopped

3 small cloves garlic, peeled and roughly chopped

3 large sprigs fresh coriander (cilantro)

1/8 t cumin seeds (or 1/8 t ground cumin)

6 black peppercorns (or a big pinch ground)

2 cloves (or a pinch ground)

1 1/2 T lard or vegetable oil

salt, about 1/2 t

For the garnish:

A few sprigs of fresh coriander (cilantro)

4 radish roses