Entree: Mexico – Puebla – Pipian Verde (Green Pumpkin-Seed Sauce)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 40 min

Total 1 hr 30 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (about 8 pieces; thighs and drumsticks recommended)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) vegetable oil
- 3 tbsp (45 ml) lard or neutral oil (for toasting/frying seeds and tortillas)
- 2 cups (260 g) raw pumpkin seeds (pepitas), hulled
- 1 tbsp (9 g) sesame seeds, toasted
- 1 1/2 lb (680 g) tomatillos (green tomatoes), husked and rinsed
- 3 medium poblano chiles (approx. 8 oz / 225 g), roasted, peeled, seeded
- 2 serrano chiles, stemmed (leave seeds for more heat)
- 1 medium white onion, halved (about 8 oz / 225 g)
- 3 garlic cloves
- 2 small corn tortillas, stale or toasted and torn (for body)
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (25 g) firmly packed fresh cilantro leaves and tender stems
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried Mexican oregano
- 1 bay leaf
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- Freshly ground black pepper, to taste
- 2 cups (uncooked) long-grain white rice (about 420 g) — for serving
- 12 corn tortillas — warmed, for serving
- Lime wedges and extra cilantro for garnish (optional)

Instructions

Short Description:
A classic Pueblan pipián made from toasted pumpkin seeds (pepitas), tomatillos (green tomatoes), and green chiles, simmered into a bright, nutty sauce and served over tender braised chicken with rice and warm corn tortillas.

Regional Notes:
This Puebla-style pipián verde emphasizes toasted pepitas and tomatillos for a vibrant green sauce and uses poblano and serrano chiles for layered mild-to-medium heat. Unlike some southern versions that use more dried chiles or red spices, the Pueblan pipián stays green and nut-forward and is commonly finished with sesame and served over chicken or pork with rice and tortillas.

1. Season the chicken pieces with 1 tsp (5 g) of the salt. In a large heavy pot or Dutch oven over medium-high heat, heat 1 tbsp (15 ml) vegetable oil. Brown the chicken in batches, 3–4 minutes per side, until light golden. Transfer chicken to a plate.
2. In the same pot, add 1 cup (15 ml) of the lard/oil and reduce heat to medium. Add the raw pumpkin seeds and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Transfer toasted pepitas to a blender or food processor.
3. In the same skillet add remaining 2 tbsp (30 ml) lard/oil if needed. Add sesame seeds and toast 30–60 seconds; transfer to blender with pepitas. Quickly char the halved onion, garlic (whole cloves), tomatillos, poblano chiles, and serranos on a hot comal, grill pan, or under the broiler until softened and blistered on all sides (about 6–10 minutes), turning to char evenly. Transfer charred vegetables to a bowl to cool slightly.
4. Once cool enough to handle, peel and seed the poblanos and remove loose charred skin from tomatillos if desired. Add the charred tomatillos, peeled poblanos, serranos (adjust quantity for heat), onion, garlic, torn corn tortillas, cilantro, cumin, oregano, bay leaf, and 1 cup (240 ml) of the chicken broth to the blender with the toasted seeds.
5. Blend until very smooth, adding additional chicken broth 2–4 tbsp (30–60 ml) at a time if needed to reach a thick but pourable sauce consistency (you should end up with about 3–3 1/2 cups / 720–840 ml). Taste and add sugar if the tomatillos are too tart. Season with remaining 1 tsp (5 g) salt and black pepper to taste.
6. Return the browned chicken to the large pot used earlier. Pour the blended pipián verde sauce over the chicken, add remaining chicken broth (about 1 cup / 240 ml) to ensure the chicken is partly submerged, and bring to a gentle simmer over medium-low heat.
7. Cover and braise the chicken in the sauce until cooked through and tender, about 30–35 minutes (internal temperature 165°F / 74°C). Stir gently once or twice so sauce coats the pieces; skim any excess fat if desired. Remove bay leaf.
8. While the chicken simmers, cook the rice: rinse 2 cups (420 g) long-grain rice until water runs clear. In a medium saucepan, heat 1 tbsp (15 ml) oil over medium, add rice and stir 1–2 minutes. Add 3 1/2 cups (830 ml) water and 1/2 tsp (2.5 g) salt, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Let rest 5 minutes, fluff with a fork.
9. Warm corn tortillas on a hot comal or in a wrapped towel in the oven. Transfer chicken and sauce to a shallow platter or serve individual portions.
10. To serve: spoon rice onto plates, top with a chicken piece and generous ladles of pipián verde. Garnish with extra toasted sesame seeds, cilantro leaves, and lime wedges. Serve with warm tortillas on the side.