Pipián Verde is a yummy and creamy pumpkin seed sauce. It’s classic Mexican food that’s slightly tangy and rich with flavors. Usually poured over chicken, pork, or enchiladas. Sometimes referred to as “green mole.”
My grandmother’s Pipián Verde could make a grown man cry. It was THAT good! The problem with sharing her recipe is that it was never the same recipe twice. It varied depending on what was in the fridge and what was in season. Some days, she would add lettuce. Other days, spinach. Today, I’m sharing with you the most basic recipe. From here, it changes from place to place, region to region, and season to season.
Roasting is a big deal in the Mexican cuisine. To me the smell of chile roasting is the smell of home and family. I roast all these ingredients on the stove, but you can also do this in the oven. Place under the broiler until everything is charred.
Pipián Verde is made with pepitas, or pumpkin seeds. You must toast them, but be very careful. You do not want to burn them. Once they start popping, remove them from the pan immediately and set aside.
Place all the ingredients in the blender. Blend until smooth. Then set aside until ready to use.
This is an entire chicken cut up into pieces. In Mexico, we eat all cuts of meat. There is no waste. You can also make Pipián Verde sauce with pork, fish, but my favorite is with chicken.
Heat oil in a deep stock pot. Add the Pipián Verde. Bring to a simmer. Be sure to taste for salt before moving on to the next step.
Add the cooked chicken to the pot. Bring to a simmer.
Pipián Verde is an incredible sauce. Creamy, yes, but without the dairy. Serve it with rice to soak up all the juices. It’s lick-your-plate delicious! Hope you enjoy.
Watch How to Make Pipián Verde
- 1 cup pepitas (or pumpkin seeds)
- 7-8 tomatillos
- ½ onion + ½ onion (divided)
- 5 garlic cloves + 1 garlic clove (divided)
- 1-2 serrano peppers (depending on how spicy you like it)
- 1 whole chicken, cut up into pieces.
- 1 bay leaf
- 1 tablespoon olive oil
- Toast the pepitas.
- Be careful not to burn.
- Once they start popping, remove immediately.
- Roast tomatillos, ½ onion, garlic cloves, and serrano peppers.
- You can do this on the stove or under the broiler until the skin on everything is charred.
- Place the pepitas, tomatillos, onion, garlic, and serrano peppers in a blender.
- Blend until smooth.
- Set aside.
- In a large stock pot, add the chicken, water, bay leaf, salt, ½ onion, and 1 garlic clove.
- Place a lid on the pot and cook thoroughly.
- In a separate pot, heat the oil and add the sauce.
- Bring to a simmer.
- Add the cooked chicken.
- Bring to a simmer again.
- Let cook for 10 minutes.
- Serve with rice.
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