Pipián Verde
Ingredients
- 1 onion (6 oz.), quartered
- 1/2 pound tomatillos, husked and rinsed ⓘ
- 2 fresh jalapeno chilies (2 oz. total), stemmed
- 4 cloves garlic, peeled ⓘ
- 2 romaine lettuce leaves ⓘ
- 1 cup lightly packed fresh cilantro ⓘ
- 1/4 cup radish leaves ⓘ
- 1 2/3 cups (about 1/2 lb.) hulled, salted, and roasted pumpkin seeds ⓘ
- 6 cups chicken broth ⓘ
- 3/4 cup (about 1/4 lb.) unsalted, dry-roasted peanuts ⓘ
Instructions
- In a 6- to 8-quart pan, combine onion, tomatillos, chilies, garlic, and 2 1/2 cups water.
- Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes. Drain.
- In a food processor or blender, smoothly puree vegetable mixture with romaine, cilantro, and radish leaves.
- Pour about half the puree into a bowl; set aside.
- Add 1 1/2 cups pumpkin seeds and 1/2 cup broth to puree in food processor; whirl until mixture is smooth. Pour into cooking pan.
- Pour puree from bowl back into food processor. Add peanuts, sesame seed, and 1/2 cup broth and whirl until smooth. Add to pan.
- Add 3 cups broth to pan. Bring to a simmer over medium heat. Cover and cook over low heat, stirring occasionally, until sauce thickens, about 30 minutes. Sauce will look curdled.
- In a food processor or blender, whirl about half the sauce and 1 cup broth until smooth. Pour into a fine strainer over a bowl, pressing sauce through with the back of a spoon; discard residue.
- Puree remaining sauce and 1 cup broth, and rub through strainer. (If making ahead, cover when cool and chill airtight up to 2 days.)
- Return sauce to pan and stir over medium heat until hot.
- Ladle about 3/4 cup sauce onto each dinner plate; lay chicken in sauce and garnish with cilantro sprigs and remaining pumpkin seeds. Accompany with remaining sauce and salt and pepper to add to taste.
Nutrition & Diet Analysis (per serving)
472
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).