Pipian Verde Mexico
Bring the vibrant flavors of Mexico to your table with Pipian Verde, a traditional green mole sauce bursting with earthy, nutty, and herbaceous notes. This authentic recipe combines toasted pumpkin seeds (pepitas) with tangy tomatillos, fresh cilantro, parsley, and roasted poblano and serrano peppers, creating a luscious, velvety sauce that's perfect for topping tender cooked chicken, pork, or vegetables. Enhanced with garlic, onion, and a hint of cumin, this dish delivers a harmonious blend of smoky, savory, and bright flavors. Ready in under an hour, Pipian Verde is ideal for weeknight dinners or festive gatherings. Pair with warm corn tortillas for a truly authentic experience that will delight your taste buds and impress your guests. Keywords: Pipian Verde, green mole, Mexican sauce, pumpkin seeds, tomatillos.
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Recipe Information
Ingredients
- 1 cup raw pumpkin seeds (pepitas, unsalted)
- 6 medium tomatillos, husked and rinsed
- 3 cups water
- 1 cup fresh cilantro
- 0.5 cup fresh parsley
- 1 medium poblano pepper
- 1 serrano pepper
- 2 large garlic cloves
- 0.5 medium white onion, chopped
- 1 cup chicken or vegetable broth
- 2 tablespoons vegetable oil or lard
- 0.5 teaspoon ground cumin
- 1 teaspoon sea salt
- 4 corn tortillas (optional, for serving)
- 2 cups cooked meat (such as chicken or pork, optional)
Instructions
Heat a dry skillet over medium heat. Add the raw pumpkin seeds and toast them, stirring frequently, for about 5 minutes or until they puff up slightly and turn golden. Do not let them burn. Remove from heat and set aside to cool.
In a medium saucepan, combine the tomatillos and water. Bring to a boil and cook for 5–8 minutes, or until they soften and change color to a muted green. Drain and set aside.
Roast the poblano pepper over an open flame (or under a broiler) until all sides are charred. Place in a bowl, cover with a kitchen towel, and let it steam for 5 minutes. Peel off the charred skin, remove the seeds, and chop.
In a blender, combine the toasted pumpkin seeds, cooked tomatillos, chopped poblano pepper, serrano pepper, cilantro, parsley, garlic cloves, chopped onion, and 1 cup of broth. Blend until smooth, adding extra broth if needed to achieve a thick but pourable consistency.
Heat the vegetable oil or lard in a large skillet over medium heat. Carefully pour in the blended sauce and stir. Cook for 10–15 minutes, stirring constantly to avoid sticking, until the sauce thickens and deepens in flavor.
Stir in the ground cumin and sea salt. Taste and adjust seasoning as needed.
If using cooked meat, add it to the sauce and simmer for an additional 5–10 minutes to warm through.
Serve the Pipian Verde over cooked meat or as a sauce alongside warm corn tortillas. Garnish with extra cilantro, if desired.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 3668 mg | 159% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 15.2 g | ||
| Protein | 193.3 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3760 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
