Not quite sure if this is what you are looking for.
4 to 6 chiles serranos
13 oz of tomates verdes with husks removed
l clove garlic
l/2 c chicken stock
1/2 c cilantro
1 T oil
1/4 onion
2 chicken breasts, cooked and shredded [12 oz each ]
salt
30 dried corn husks soaked in warm water until pliable
4 cups masa
1/2c melted lard
Cook chiles in saucepan with boiling water for 4 minutes. Add tomates verdes and cook 2 more minutes Drain and transfer tender. Add garlic and chicken stock, then puree Add the cilantro and process briefly.
Heat oil and saute onion until soft. Add tomate verde puree and cook over high heat for 5 minutes. Add shredded chicken and cook over low heat for 5 minutes. Add salt to taste.
Put masa in large bowl, add 1 T salt and knead for 3 minutes. Add melted lard and knead 5 minutes more.
I assume that you know how to assemble and cook/steam the tamales…
Pipian verde:
12 chiles serranos
2 lb tomates verdes, husks removed
1/4 onion
2 garlic cloves
1 leaf of romaine lettuce
1 c coarsely chopped cilantro
1/3 c coarsely chopped radish leaves
1- 1/2 c unsalted pumpkin seeds
1/4 c unsalted peanuts
2 T oil
Add chiles to a sauce pan with boiling water; boil uncovered for 8 minutes then add tomates verdes and boil until they change color, 4-5 minutes. Drain and transfer to a blender. Add onion, garlic, lettuce, cilantro and radish leaves, then puree and set aside.
Heat iron skillet, add pumpkin seeds and toast stirring constantly until they pop - about 3 minutes. Transfer to blender and grind with peanuts w/o adding any liquid.
Heat oil in skillet, add ground nuts/seeds and cook for 2 minutes while stirring constantly. Gradually add puree tomates verdes etc stirring well to get rid of lumps. Add 2 cups of reserved stock, correct seasonings, bring to boil, then simmer w/o cover for 10 minutes. Stir gently to avoid sauce separating. Add more stock if necessary.