My grandmother’s Pipián Verde could make a grown man cry. It was THAT good!
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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. You also have to try her easy mole recipe.
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.
Table of Contents
How to Make It
• Place under the broiler until everything is charred.
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.
Pipián Verde is made with pepitas, or pumpkin seeds.
You must toast them, but be very careful. You do not want to burn them, or you will need to start all over again.
Once they start popping, remove them from the pan immediately and set aside.
• There is NO substitute for pepitas – yummy, nutty pumpkin seeds.
- Place all the ingredients in the blender. Blend until smooth.
- Then set aside until ready to use.
The green tomatillos and all the green ingredients are what give the Pipián Verde its color.
Many people refer to this sauce as “green mole” for this reason. Or in Spanish, we use the term “mole verde.”
There is such a thing as Pipián Rojo (or Red Pipián), but I’ll have to share that recipe with you some other day.
What to do if your Pipián Verde is slightly bitter?
This can happen, depending on what combination of ingredients you use.
I suggest adding some sugar. Little by little until it tastes the way you like it.
This is an entire chicken cut up into pieces. In Mexico, we eat all cuts of meat. There is no waste.
However, you can use whatever cut of chicken you prefer.
If you have leftover chicken from another day, this is a great way to use up leftovers. Swap out the chicken for pork or fish.
- 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.
This is also the time to save some Pipián Verde sauce in a separate container for enchiladas later in the week. YUM!
- Place in an airtight container for up to 4 days.
- • The sauce freezes extremely well. Place any leftovers in a sealable plastic bag, remove as much air as possible and store for up to 4 months.
Be sure to thaw out the sauce completely before using. This creamy Mexican sauce makes a great weeknight meal. Make the sauce ahead of time, and you can have dinner ready in no time.
- Add the cooked chicken to the pot.
- Bring to a simmer.
The chicken will be cooking for 10 minutes with the sauce.
My advice is slightly undercook the chicken before adding it to the sauce pan, or use chicken that is just barely cooked through.
You guys have to smell this. It smells sooooo good!
More Chicken Recipes
Pipián Verde is an incredible sauce. A creamy Mexican sauce, yes, but without the dairy. I think I just heard lactose intolerant people everywhere cheer! 🙂
Serve it with rice to soak up all the juices. I added calabacitas and corn on the side, but you can also add broccoli, green beans, or spinach to the plate.
It’s lick-your-plate delicious! Hope you and your family enjoy.
Pipián Verde + VIDEO
- Toast the pepitas in a skillet.
- Stir frequently. Be careful not to burn.
- Once they start popping, remove immediately.
- Roast tomatillos, ½ onion, 5 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 and the roasted ingredients 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.
- Roasted Poblano Peppers
- Jalapenos (instead of serrano peppers)
This post was updated on April 10, 2019 with new images. You might recognize the older pictures.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.