Pipian Verde
6 portions
6 pieces chicken, pork or tofu for a vegetarian option
1/2 cup raw pumpkin seeds
1/2 pound green tomatillos
2 pieces chilies serranos
2 pieces epazote (if unavailable, substitute 1 teaspoon dried epazote, which is like a Mexican oregano)
3 pieces cilantro
2 Tbs oil
1 clove garlic
1/4 white onion
1/2 tsp salt
1/2 tsp powdered vegetable stock
Garnish
Rice
Refried Beans
1. For cooking the chicken or pork, boil in water with additional garlic, onion, and salt. Tofu can be sautéed in a pan.
2. Roast the vegetables in a Comal.(tomatillos, chilies serranos, onion, and garlic.)
3. Puree in a blender roasted tomatillos, chilies, onion, garlic, epazote, and cilantro. Reserve. This is the pureed vegetable sauce.
4. In 1 Tbs oil, fry the pumpkin seeds and blend them with 1 cup of water. This is the pumpkin seed sauce.
5. In a casserole, heat 1Tbs of oil and fry the pumpkin seed sauce. This seals the flavor of the sauce.
6. Bring the pumpkin seed sauce to a boil.
7. Pour the reserved, pureed vegetable sauce into the casserole with the pumpkin seed sauce.
8. Add the powdered vegetable stock and salt.
9. Bring to boil, and simmer for 15 minutes or more.
10. To serve, spoon the sauce over the meat.
11. Use beans and/or rice as garnish.
12. Eat with corn tortillas.
Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006
