For the mole verde:
1 medium onion, cut into eighths
5 cloves garlic
2 jalapeños peppers
2 poblano peppers
5 tomatillos, husks removed
1/4 cup pumpkin seeds
2 tablespoons pine nuts
1/2 cup packed fresh cilantro leaves
1 tablespoon fresh oregano leaves
1 teaspoon kosher salt
2 cups chicken or vegetable stock, divided
2 tablespoons vegetable oil or lard
Juice of 1 lime
For the filling:
1/4 cup olive oil
1 1/2 pounds crimini mushrooms, stemmed, cleaned, and thinly sliced
8 ounces shiitake mushrooms, stemmed, cleaned, and thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon fresh oregano leaves, chopped
1 1/4 cups soft goat cheese
For the masa:
3 1/2 cups Maseca instant corn flour
1 tablespoon baking powder
2 teaspoons kosher salt
1 1/4 cups vegetable shortening or lard
5 cups chicken stock, vegetable stock, or water
To assemble:
20 dried corn husks, at least 6 inches wide at the bottom
Make the mole verde: Heat broiler to high. Line a baking sheet with foil. Place onions, garlic, jalapeños, poblanos, and tomatillos on the baking sheet and broil until charred, turning occasionally. Remove vegetables as they become charred.
Let peppers cool slightly, and then remove charred skin, stems, and seeds.
Toast pumpkin seeds and pine nuts in a dry frying pan over medium heat until golden, about 3 minutes.
Place onion, garlic, jalapeños, poblanos, tomatillos, pumpkin seeds, pine nuts, cilantro, oregano, salt, and 1 cup stock in a blender. Purée until smooth.
Heat oil in a large frying pan over medium heat. Once shimmering, carefully add mole, stirring constantly. Cook until slightly thickened, about 3 minutes. Then add remaining 1 cup of stock and cook, stirring frequently, another 5 minutes.
Stir in lime juice. Taste and add more salt as needed. Keep warm until ready to serve, or cool completely, cover, and refrigerate for up to a week.
Make the filling: Heat oil over medium-high heat in a large frying pan. Once oil is shimmering, add enough mushrooms to completely cover the bottom of the pan and let cook, undisturbed, until starting to brown. Add more mushrooms, about 1 cup at a time, letting the first ones brown before adding the next until all the mushrooms have been added to the pan.
Add the onions, garlic, and oregano, and season with salt and pepper. Cook, stirring occasionally,