Pípian Verde (Green Pipian)

0 0
Pípian Verde (Green Pipian)

Share it on your social network:

Or you can just copy and share this url


7 pieces organic chicken tights
3 green peppers or 2 poblano peppers
1 white onion peeled
2 garlic cloves peeled
1 bunch radish leaves
1 cup green tomatillos if you have
2 fresh jalapeño chillies
10 gr fresh coriander
2 cups fresh spinach leaves
1 cup pumpkin seeds
1/3 cup Sesame Seeds
1/3 tsp dried oregano
1/3 tsp dried epazote
2 cups Chicken Stock
4 tbsp rapeseed oil
to taste Salt
Pinch ground black pepper
  • Medium




Green Pipian is also known as “Green Mole.” Tradtional mole sauce is deep brown and incorperates nuts, seeds and chocolate… however this green version often includes ground pepitas (pumpkin seeds) that helps thickens the sauce and lend it its green colour. This sauce is tangy, herbal and spicy all at the same time and is the perfect sauce to serve with chicken or other meats, salmon, shrimp or vegetables.

Serves: 5                                                                                                                                                                                                                         Prep: 15 min                                                                                                                                                                                                        Cooking: 1 hr

How to Make Pípian Verde (Green Pipian):

  1. Charred the green peppers on the hob burner. Once the skin has blacken, wrap it in a plastic bag and keep aside.
  2. Heat a frying pan on high heat and toast the sunflower seeds, around 5 min, stirring constantly to avoid burning. Do the same with the sesame seeds. Reserve.
  3. Remove the green peppers from the plastic bag and take away all the black skin, deseeded, remove stem and cut.
  4. Transfer the green pepper, onion, garlic, radish leaves, coriander, spinach leaves, tomatillos, jalapeño chillies, some of the chicken stock, epazote and oregano to the blender and blend until getting a smooth sauce.
  5. Heat a sauce pan to medium heat and add 2 tbsp oil, once hot, add the green sauce and cook for around 10 min, when it starts boiling turn the heat down and continue cooking for 15 min stir from time to time to avoid sticking.
  6. Then transfer the toasted seeds into the blender, add some chicken stock and blend three times to get a smooth consistency.
  7. Add the seed mixture and rest of the chicken stock to the green sauce, check the seasoning and leave to cook for 10 min more.
  8. While the pipían sauce is cooking, heat a casserole dish to medium heat and add the rest of the oil. Season the chicken with some salt, ground black pepper.
  9. Seal the chicken in the casserole dish, once brown, add a bit of water and cover, let the chicken cook in its own steam for around 30 min.
  10. To plate, serve the chicken on a large plate, cover it with the green Pipían sauce and scatter some coriander. Have some Mexican rice with it.

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Alegria de Amaranto
Alegria de Amaranto
Chile en Nogada
Chile en Nogada
Alegria de Amaranto
Alegria de Amaranto
Chile en Nogada
Chile en Nogada