Pipian Verde
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
202 kcal
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Course
Main Course, Condiments, Lunch
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Cuisine
Mexican
Pipian Verde
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This is an easy sauce to make that works very well with chicken or other white meat poultry, rabbit or fish. Once made, it will keep a week or so.
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Ingredients
- 3 poblanos, roasted, stemmed and seeded
- 1 small white onion, quartered
- 2 cloves garlic, unpeeled
- 4 jalapeños, roasted and roughly chopped
- 4 ounces tomatillos, husked and cut in half
- 8 ounces pepitas, roasted and salted
- 12 hoja santa leaves, or 1/2 pound mustard greens
- 3 sprigs epazote, (optional)
- 1 bunch cilantro, roughly chopped
- 1 cup chicken broth (See below)
- 1/4 cup lard or vegetable oil
- salt
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Instructions
- Get a comal or flattop or griddle very hot and sear the skins of the poblanos and jalapenos. You will want to thoroughly blacken the poblano skins, but the jalapenos only need some charring for flavor. When the poblanos are nicely blackened, put them in a plastic bag to steam. Remove the jalapenos, chop and put into a blender
- Meanwhile, char the cut sides of the onion on the comal, as well as the garlic. When the onion and the skins of the garlic cloves have blackened, remove from the heat. Peel the garlic and put in a blender. Roughly chop the onion and put that in a blender. If you want to, char the cut sides of the tomatillos, too, although this isn't strictly needed.
- Use a butter knife to strip off the skins of the poblanos. Remove the seeds and stems and chop roughly. Add them to the blender.
- Chop the hoja santa leaves or mustard greens and add them to the blender. Add the remaining ingredients to the blender except for the lard. Puree well. You want this to be smooth. If you have a small blender you might need to do this in batches.
- Heat the lard in a large pan over medium-high heat. When it's hot, scrape the sauce into the pan. It will sputter and spit. Stir constantly until the lard has incorporated, then add water or broth slowly until the mixture has the consistency of melted ice cream. Add salt to taste and cook another 10 minutes or so. Serve poured over your meat or fish with some toasted pepitas and cilantro for garnish.
Notes
- Most of the time you will submerge a chicken or pheasant, some quail or partridges, a rabbit or two, or a grouse in water with salt and let this cook gently until the meat is tender. You can make this initial broth as elaborate as you want, but it need not be. This is the broth you use to make the sauce, and the meat that will be sauced.
- While it looks pretty to pour this over a whole bird, it's easier to eat if you strip the meat off the bone first. This is also a great way to use leftover pipian, in tacos or burritos.
- Really do try to look for epazote, as it adds a lot to the flavor; so does hoja santa, but that can be tougher to find. Look in Latin markets for it.
- Resist the urge to cook your meat in the sauce. It will thicken too much and turn an ugly olive drab. The exception is fish. A fish fillet works well gently cooked in the pipian itself.
- If you want to make this hotter, use serranos or green habaneros.
Nutrition Information
Show Details
Calories
202kcal
(10%)
Carbohydrates
11g
(4%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
1g
Sodium
26mg
(1%)
Potassium
642mg
(18%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
2035IU
(41%)
Vitamin C
89mg
(99%)
Calcium
92mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 26mg | 1% |
| Potassium | 642mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2035IU | 41% |
| Vitamin C | 89mg | 99% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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