📝 About This Recipe
Tracing its roots back to the pre-Hispanic heart of Mexico, Pipían Verde is a luxurious, nutty sauce celebrated for its vibrant green hue and complex depth. This velvet-textured masterpiece balances the earthy richness of toasted pumpkin seeds with the bright acidity of fresh tomatillos and a gentle warmth from serrano chilies. It is a soul-warming dish that transforms humble ingredients into a regal feast, perfect for coating tender poultry or roasted vegetables.
🥗 Ingredients
The Protein & Broth
- 2 lbs Chicken Thighs or Breast (bone-in, skinless for more flavor)
- 1/2 piece White Onion (for poaching)
- 3 cloves Garlic (smashed)
- 1 tablespoon Salt (to taste)
The Nutty Base
- 1.5 cups Raw Pumpkin Seeds (Pepitas) (unsalted and hulled)
- 2 tablespoons Sesame Seeds (raw)
The Green Aromatics
- 1 lb Tomatillos (husked and rinsed)
- 2-3 pieces Serrano Chilies (stems removed; de-seeded for less heat)
- 1 bunch Fresh Cilantro (stems included for flavor)
- 3-4 large leaves Romaine Lettuce Leaves (adds vibrant green color and body)
- 1/2 cup Radish Leaves (optional, for authentic peppery notes)
- 1 leaf Hoja Santa (optional; or 1/2 tsp ground anise seed)
Sautéing & Finishing
- 3 tablespoons Lard or Vegetable Oil (lard provides the most authentic flavor)
- 2-3 cups Chicken Stock (reserved from cooking the chicken)
👨🍳 Instructions
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1
Place the chicken, 1/2 onion, 3 cloves of garlic, and salt in a large pot. Cover with water and bring to a boil; reduce heat and simmer for 25-30 minutes until cooked through. Drain, reserving the broth, and set chicken aside.
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2
In a dry skillet over medium-low heat, toast the pumpkin seeds (pepitas). Stir constantly until they begin to pop and turn golden brown, about 3-5 minutes. Do not let them burn or they will turn bitter. Remove and cool.
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3
In the same skillet, toast the sesame seeds for 1-2 minutes until lightly golden and fragrant. Transfer to the bowl with the pepitas.
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4
Once cooled, grind the toasted seeds in a high-speed blender or spice grinder until they form a fine powder. This ensures a smooth, non-gritty sauce.
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5
In a medium saucepan, boil the tomatillos and serrano chilies in water for about 8-10 minutes, or until the tomatillos change color from bright green to an olive tone and are soft.
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6
Transfer the boiled tomatillos and chilies to a blender. Add the cilantro, romaine lettuce leaves, radish leaves, and hoja santa (if using).
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7
Add 1 cup of the reserved chicken broth to the blender and process until the mixture is a completely smooth, vibrant green purée.
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8
In a large heavy-bottomed pot or cazuela, heat the lard or oil over medium heat. Carefully pour in the ground seed powder, stirring constantly for 2 minutes to 'fry' the oils and develop flavor.
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9
Slowly pour the green vegetable purée into the pot with the seeds. It may splatter, so be careful. Stir vigorously to combine the two mixtures into a thick paste.
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10
Gradually whisk in another 1.5 to 2 cups of chicken broth until you reach a consistency similar to heavy cream. The sauce will thicken as it simmers.
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11
Lower the heat and simmer the sauce for 15-20 minutes, stirring frequently to prevent the seeds from sticking to the bottom. The sauce is ready when a thin layer of oil begins to surface.
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12
Taste and adjust seasoning with salt. Add the cooked chicken pieces to the sauce and simmer for 5 more minutes to allow the flavors to penetrate the meat.
💡 Chef's Tips
If the sauce is too thick, thin it with more chicken broth; it should coat the back of a spoon beautifully. Always toast seeds on low heat; burning even a few pepitas will ruin the entire batch with a bitter aftertaste. Using Romaine lettuce or radish leaves is a traditional trick to keep the sauce bright green without changing the flavor profile. For the smoothest texture, strain the green purée through a fine-mesh sieve before adding it to the pot. If you can't find Hoja Santa, a pinch of ground anise or fennel seeds provides a similar subtle licorice note.
🍽️ Serving Suggestions
Serve alongside Mexican red rice or simple white rice to soak up the extra sauce. Warm corn tortillas are essential for 'sweeping' the plate clean. Pair with a crisp, cold Hibiscus Tea (Agua de Jamaica) to balance the richness of the seeds. A side of quick-pickled red onions adds a beautiful color contrast and acidic crunch. For a vegetarian option, replace chicken with roasted cauliflower or thick slices of grilled chayote.