📝 About This Recipe
Tracing its roots back to the ancient Aztec kitchens, Pipián Verde is a velvet-textured masterpiece of Mexican gastronomy. This vibrant sauce is defined by the nutty richness of toasted pumpkin seeds, the bright acidity of fresh tomatillos, and a complex herbaceous backbone of epazote and hoja santa. It is a sophisticated, soulful condiment that transforms simple roasted meats or vegetables into a celebratory feast.
🥗 Ingredients
The Nut & Seed Base
- 1 1/2 cups Raw Pepitas (Pumpkin Seeds) (unsalted and hulled)
- 1/4 cup Sesame Seeds (raw)
The Green Aromatics
- 1 lb Tomatillos (husked, rinsed, and halved)
- 2-3 pieces Serrano Chiles (stemmed; use more or less for heat preference)
- 1/2 medium White Onion (roughly chopped)
- 4 cloves Garlic (peeled)
Fresh Herbs and Greens
- 1 bunch Fresh Cilantro (leaves and tender stems)
- 3-4 large Romaine Lettuce Leaves (torn; adds body and bright green color)
- 1/2 cup Radish Leaves (optional, for earthy depth)
- 1 leaf/sprig Hoja Santa or Epazote (optional, for authentic herbal complexity)
Liquids and Seasoning
- 3-4 cups Chicken or Vegetable Stock (warm; low sodium preferred)
- 2 tablespoons Lard or Neutral Vegetable Oil (for frying the sauce)
- to taste Kosher Salt
- 2 pieces Whole Cloves (ground)
👨🍳 Instructions
-
1
Place a large dry skillet or comal over medium-low heat. Add the raw pepitas and toast them, stirring constantly, until they begin to puff up and turn a light golden brown (about 3-5 minutes). Be careful as they can pop like popcorn.
-
2
Add the sesame seeds to the same skillet for the last 60 seconds of toasting until they are fragrant and golden. Remove all seeds from the pan and let them cool completely.
-
3
In a medium saucepan, cover the halved tomatillos and serrano chiles with water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the tomatillos change from bright green to an olive hue and are soft.
-
4
Drain the tomatillos and chiles, discarding the cooking water. Transfer them to a high-powered blender.
-
5
Once the toasted seeds are cool, grind them into a fine powder using a spice grinder or food processor. Alternatively, add them directly to the blender if it is powerful enough.
-
6
To the blender with the tomatillos, add the onion, garlic, cilantro, romaine leaves, radish leaves, and the optional hoja santa/epazote.
-
7
Pour in 2 cups of the stock and blend on high speed until the mixture is incredibly smooth and vibrant green. It should have the consistency of a thick milkshake.
-
8
In a large heavy-bottomed pot or Dutch oven, heat the lard or oil over medium heat until shimmering.
-
9
Carefully pour the blended green mixture into the hot fat (it may splatter). This 'searing' step is crucial for developing the deep, cooked flavor of the mole.
-
10
Reduce the heat to low. Stir in the ground clove and an additional 1-2 cups of stock to reach your desired consistency. The sauce should be thick enough to coat the back of a spoon.
-
11
Simmer the sauce gently for 20-25 minutes, stirring frequently to prevent the nut solids from sticking to the bottom. The sauce will darken slightly and the oil may begin to bead on the surface.
-
12
Taste and season generously with salt. The pumpkin seeds absorb a lot of salt, so don't be shy—seasoning is what makes the flavors pop.
💡 Chef's Tips
Always toast your seeds on low heat; if they burn, the sauce will be bitter and you’ll have to start over. Using Romaine lettuce might seem odd, but it is a traditional trick to give the sauce a silky body and a brilliant green color without affecting flavor. If the sauce becomes too thick during simmering, whisk in more warm stock 1/4 cup at a time. For the smoothest texture, pass the finished sauce through a fine-mesh sieve before serving, though many prefer the rustic texture of the ground seeds. This sauce tastes even better the next day as the spices and herbs have more time to meld.
🍽️ Serving Suggestions
Serve over poached chicken breasts or roasted turkey for a classic 'Pipián de Pollo'. Use as a decadent sauce for cheese or vegetable enchiladas topped with fresh crema. Pair with a crisp, cold Mexican lager or a glass of citrusy Sauvignon Blanc. Serve alongside Mexican red rice and warm corn tortillas to soak up every drop of sauce. Drizzle over roasted cauliflower or grilled thick-cut zucchini for a stunning vegetarian main.