A Pati Jinich Recipe
Pipián Verde con Verduras
6 servings
Green Pipián with Vegetables
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.
