Green Pipian Recipe

Name: Green Pipian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup hulled untoasted pumpkin seeds; 1/2 pound tomatillos, husked, rinsed, and coarsely chopped, or 2 13-ounce cans, drained; 1 serrano chile or 1/2 jalapeno (more to taste), stemmed and roughly chopped; 3 romaine lettuce leaves, torn into pieces; 1/4 small white onion, coarsely chopped, soaked for 5 minutes in cold water, drained and rinsed; 2 garlic cloves, halved, green shoots removed; 1/4 cup loosely packed chopped cilantro; 1 1/2 cups chicken stock; 1 tablespoon canola or extra virgin olive oil; Salt, preferably kosher salt, to taste

Servings: persons

1/2 cup hulled untoasted pumpkin seeds
1/2 pound tomatillos, husked, rinsed, and coarsely chopped, or 2 13-ounce cans, drained
1 serrano chile or 1/2 jalapeno (more to taste), stemmed and roughly chopped
3 romaine lettuce leaves, torn into pieces
1/4 small white onion, coarsely chopped, soaked for 5 minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1/4 cup loosely packed chopped cilantro
1 1/2 cups chicken stock
1 tablespoon canola or extra virgin olive oil
Salt, preferably kosher salt, to taste

1
Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds.
2
Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty.
3
They should not get any darker than golden or they will taste bitter.
4
Transfer to a bowl and allow to cool.
5
Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock.
6
Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
7
Heat the oil in the Dutch oven or heavy saucepan over medium-high heat.
8
Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest.
9
Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes.
10
It will splutter, so be careful.
11
Hold the lid of the pot above the pot to shield you and your stove from the splutters.
12
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.
13
Season to taste with salt.
14
For a silkier sauce, blend again in batches.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup hulled untoasted pumpkin seeds, 1/2 pound tomatillos, husked, rinsed, and coarsely chopped, or 2 13-ounce cans, drained, 1 serrano chile or 1/2 jalapeno (more to taste), stemmed and roughly chopped, 3 romaine lettuce leaves, torn into pieces, and more.

Yes, Green Pipian falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Pipian

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