Entree: Mexico – Puebla – Pipian Verde (Puebla-style green pumpkin-seed and tomatillo sauce typically served with chicken)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), about 8 pieces
- 1 1/2 tsp (6 g) fine salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) tomatillos, husked, rinsed and quartered
- 2 medium poblano chiles (or 2 ancho/pasilla for milder heat), roasted, peeled and seeded
- 1 large white onion, halved (reserve half for braising, half for the sauce)
- 3 garlic cloves
- 1 1/2 cups (180 g) toasted pumpkin seeds (pepitas)
- 2 tbsp (18 g) toasted sesame seeds
- 1 cup (25 g) packed fresh cilantro leaves
- 1/2 cup (10 g) packed fresh epazote or additional cilantro if unavailable
- 2 cups (480 ml) low-sodium chicken broth, plus extra if needed
- 1 tsp (5 g) dried Mexican oregano
- 1/2 tsp (2 g) ground cumin
- 1 tbsp (15 ml) vegetable oil or lard for finishing
- Fresh lime wedges for serving

Instructions

1. Season the chicken pieces with 1 1/2 tsp salt and 1/2 tsp pepper. In a large skillet or Dutch oven, heat 2 tbsp oil over medium-high heat. Brown the chicken on both sides, working in batches if necessary, about 4–5 minutes per side. Remove and set aside.
2. In the same pot, add reserved half onion (quartered) and 1 clove garlic, sauté briefly to deglaze, then add the browned chicken back. Pour in 1 cup (240 ml) chicken broth to come halfway up the chicken pieces, cover and simmer gently 25–30 minutes until chicken is cooked through. Remove chicken and keep warm; reserve braising liquid.
3. While chicken cooks, char the tomatillos briefly in a dry skillet or under a broiler until lightly blistered. Place charred tomatillos, roasted poblanos, remaining onion half, remaining garlic, toasted pepitas, toasted sesame seeds, cilantro, epazote, oregano and cumin in a blender.
4. Add 1 cup (240 ml) of the chicken broth (or some reserved braising liquid) to the blender and purée until very smooth, adding more liquid a little at a time to reach a slightly thick, saucy consistency.
5. Heat 1 tbsp oil or lard in a wide skillet over medium heat. Pour the pipián purée into the skillet and cook, stirring, for 6–8 minutes to marry flavors and deepen the color. If the sauce is too thick, thin with up to 1/2 cup (120 ml) reserved broth. Taste and adjust salt.
6. Return the cooked chicken to the skillet with the pipián and spoon sauce over the pieces; simmer together 5–10 minutes so the chicken absorbs flavor and the sauce thickens slightly.
7. Serve hot with warm tortillas or rice and lime wedges. Leftover sauce keeps refrigerated for several days and can be reheated with a splash of broth.