Pipián Verde (Mexican Green Mole)

Pipián Verde is a traditional Mexican sauce made from pumpkin seeds, tomatillos, and green chilies, offering a rich and nutty flavor profile. This versatile sauce pairs wonderfully with chicken, pork, or vegetables, making it a delightful addition to your culinary repertoire.

Ingredients:

🌰 1 cup raw pumpkin seeds (pepitas)

🌶️ 2-3 fresh green chilies (such as jalapeños or serranos), stemmed and seeded

🍅 4-5 medium tomatillos, husked and rinsed

🧅 1 small white onion, chopped

🧄 2 cloves garlic, peeled

🌿 1 cup fresh cilantro leaves

🌿 1/2 cup fresh parsley leaves

🧂 1 teaspoon ground cumin

🧂 1 teaspoon dried oregano

🧂 1/2 teaspoon ground cinnamon

🧂 1/4 teaspoon ground cloves

🧂 Salt and freshly ground black pepper, to taste

🥄 2 tablespoons vegetable oil

💧 2 cups chicken or vegetable broth

🍋 Fresh lime juice, to taste

Equipment:

• Skillet

• Blender or food processor

• Saucepan

• Wooden spoon

• Measuring cups and spoons

• Knife and cutting board

Preparation Time:

• Active: 20 minutes

• Cooking: 20 minutes

• Total: 40 minutes

Approximate Nutrition per Serving (1/2 cup):

• Calories: 150

• Protein: 5g

• Carbohydrates: 10g

• Fat: 10g

• Fiber: 3g

Instructions:

1. Toast the Pumpkin Seeds: In a dry skillet over medium heat, toast the pumpkin seeds until they begin to pop and turn golden brown, about 5 minutes. Stir frequently to prevent burning. Once toasted, set aside to cool slightly.

2. Blend the Ingredients: In a blender or food processor, combine the toasted pumpkin seeds, green chilies, tomatillos, onion, garlic, cilantro, parsley, ground cumin, dried oregano, ground cinnamon, ground cloves, and a pinch of salt and pepper. Add 1 cup of the broth and blend until you achieve a smooth, thick sauce. If necessary, add more broth to reach the desired consistency.

3. Cook the Sauce: In a saucepan over medium heat, warm the vegetable oil. Pour in the blended sauce and cook, stirring occasionally, for about 10 minutes. This allows the flavors to meld and the sauce to thicken.

4. Adjust Seasoning: Taste the sauce and adjust the seasoning with additional salt, pepper, and a squeeze of fresh lime juice to brighten the flavors. If the sauce is too thick, thin it with a bit more broth until you reach your preferred consistency.

5. Serve: Pipián Verde is traditionally served over cooked meats like chicken or pork. Pour the warm sauce over your protein of choice and garnish with additional fresh herbs or toasted pumpkin seeds if desired.

Cooking and Serving Tips:

• Heat Level: Adjust the number of green chilies to control the spiciness of the sauce. Removing the seeds and membranes from the chilies will result in a milder flavor.

• Storage: Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if the sauce has thickened.

• Versatility: Beyond meats, Pipián Verde can be drizzled over roasted vegetables, used as a sauce for enchiladas, or served alongside rice and beans for a vegetarian option.

NoWayJoseCuisine
Pipián Verde (Mexican Green Mole)