Pipián Verde con Verduras
Green Pipián with Vegetables
Recipe Yield
6 servings
Cooking time
45 minutes
Rate this recipe
Ingredients
For the Pipián Verde:
- 1 pound tomatillos husks removed, rinsed
- 3 garlic cloves
- 2 jalapeño or serrano chiles stemmed
- 1⅓ cups hulled raw pumpkin seeds
- ⅓ cup sesame seeds lightly toasted
- 3 scallions white and light green parts, roughly chopped
- 1 cup packed cilantro leaves and upper parts of stems
- 1 cup parsley leaves
- 10 fresh epazote leaves
- ½ cup radish leaves
- 2 teaspoons kosher salt
- 3 tablespoons vegetable oil
- 3 cups chicken or vegetable broth
For the Vegetables:
- 1 pound chayote squash peeled and cut into julienne or matchsticks
- 1 pound green beans tips removed and cut into diagonal pieces of about 1½”
- 1 pound zucchini halved lengthwise and cut into half moons
- 3 radishes stemmed and thinly sliced, to garnish
To Prepare
To Make the Pipián:
- Cover the tomatillos, garlic, and chiles with water in a medium saucepan and bring to a simmer over medium-high heat. Cook until the tomatillos change from bright to dull green and are soft but not breaking apart, about 10 minutes. Remove from the heat.
- Preheat a small saute pan over medium heat and toast the pumpkin seeds, stirring frequently, until slightly browned and they start to pop.
- In a blender or food processor, pulse the pumpkin seeds until finely ground. Add the sesame seeds and grind once more. Add the tomatillos, garlic, chiles, 1 cup of the tomatillo cooking liquid, scallions, cilantro, parsley, epazote, radish leaves, and salt. Puree until completely smooth.
- Heat the oil in a large pot or casserole over medium-high heat. When the oil is hot, pour in the puree and broth and stir well. Once it comes to a simmer, reduce to a medium simmer, and cook, partially covered, for 30 minutes or so, stirring often, until the sauce has thickened enough to coat the back of a wooden spoon and has “broken” with little pools of oil on top.
To Cook the Vegetables:
- Bring salted water to a boil in a medium saucepan. Starting from the firmer to the softer, first add the chayote sticks, cook for 3 to 4 minutes and remove with a slotted spoon. Next, add the green beans, cook for a couple minutes and remove with a slotted spoon.
- Add the cooked chayote and green beans to the simmering pipián verde, along with the zucchini, and let it all finish cooking together, 3 to 4 minutes.
- Serve garnished with radish slices. You can serve with white rice on the side and warm corn tortillas.
Comments
2comments inPipián Verde con Verduras
Barbara
Oct 18
I love vegetarian-Mexican food. My husband is Mexican American and loves pipián. He eats meat only as a treat now. This pipián con verduras made us both very happy. It is delicious. We added extra chile.
Pati Jinich
Oct 27
So happy to hear you guys liked this one Barbara, is one of my favorite recipes from the new season!