Pipián Verde con Verduras

Name: Pipián Verde con Verduras
Cook time: 45 min
Ingredients: 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; 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)

Green Pipián with Vegetables

Recipe Yield

6 servings

Cooking time

45 minutes

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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.