Green Pipian

Prep:40min

This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it’s very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.

Updated at: Fri, 18 Aug 2023 09:50:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories577.6 kcal (29%)

Total Fat35.8 g (51%)

Carbs47 g (18%)

Sugars24.3 g (27%)

Protein25.8 g (52%)

Sodium1333.2 mg (67%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

½ cuppumpkin seeds

hulled, untoasted

2 canswhole tomatoes

drained

0.5jalapeño

more to taste, stemmed and roughly chopped

3 leavesromaine lettuce

torn into pieces

0.25white onion

coarsely chopped, soaked for 5 minutes in cold water, drained and rinsed

2garlic cloves

halved, green shoots removed

¼ cupcilantro

loosely packed, chopped

1 ½ cupschicken stock

1 Tbspevoo

salt

preferably kosher salt, to taste

Instructions

Step 1

Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.

Step 2

Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and ½ cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.

Step 3

Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

Step 4

Advance preparation: The sauce can be made 5 days ahead and freezes well. Whisk or blend to restore its consistency after thawing. It’s easy to double this recipe and freeze a batch of it. For a beautiful main dish, double the recipe and place cooked chicken breasts or fish fillets in a large baking dish, cover with the sauce and heat through in a medium oven. Garnish with chopped cilantro and toasted pumpkin seeds.

Notes

1 liked

0 disliked

There are no notes yet. Be the first to share your experience!