Pipián Verde
Pumpkin-Seed Sauce
Pipián verde leans on a full 1 1/2 cups of toasted pumpkin seeds blended to a creamy paste, brightened with a raw purée of tomatillo, serrano, cilantro, and epazote.
Pipián Verde
✦ Antes de Empezar
Before you cook
Can I use pork instead of chicken?
Yes — the recipe calls for either cooked chicken or pork, so use whichever you have; just fold it in during the final step to heat through.
Ingredientes· 9View
Nutty Base
- 2 cupsRaw Green Pumpkin Seeds (Pepitas)toasted
- 2 tbspSesame Seedstoasted
Green Base
- 1 lbTomatilloshusked, washed, roasted
- 2-3Serrano Chilesroasted
- 1/2 onion + 3 cloves garlicWhite Onion & Garlic
- 1/2 cup cilantro + 1 sprig epazoteFresh Cilantro & Epazote
Finish
- 5 cupsChicken Broth
- 2 tbspVegetable Oil or Lard
- to tasteSalt
Instrucciones
6 pasosTuesta las semillas
Toast the seeds
Toast the pumpkin seeds lightly until they begin to pop. Cool and blend with 2 cups broth to a creamy paste.
Licúa lo verde
Blend the greens
Blend the tomatillos, serranos, onion, garlic, cilantro, and epazote separately.
Fríe la pasta
Fry the paste
Fry the pumpkin-seed paste in lard for 8 minutes, stirring continuously.
Añade el puré verde
Add the green purée
Add the green purée and cook 8 minutes over moderate heat.
Cocina a fuego lento
Simmer gently
Add the broth gradually and simmer gently 12 to 15 minutes without a hard boil.
Añade la carne
Add the meat
Add the meat, heat through, and adjust salt. The sauce should be rich from the seed oil yet fresh and herbal.