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Name: Traditional Pipián Verde from Mexico
Prep time: 20 min
Cook time: 75 min
Yield: 6
Cuisine: Mexico
Ingredients: 2 pounds chicken thighs, bone-in and skin-on; 1 pound pork shoulder, cut into 2-inch cubes; 1 white onion, roughly chopped; 4 cloves garlic, peeled; 2 cups raw pumpkin seeds (pepitas); 2 tomatillos, husks removed and rinsed; 2 jalapeño peppers, stems removed (seeds kept for mild heat, removed for mild); 1 serrano pepper, stems removed (optional, for extra heat); 1/2 cup fresh cilantro leaves, packed; 1/2 cup fresh parsley leaves, packed; 1 sprig fresh epazote (optional, but traditional); 2 tablespoons vegetable oil or lard; 1 cinnamon stick (preferably Mexican canela); 3 whole cloves; 5 black peppercorns; 1 teaspoon dried oregano (preferably Mexican); 1/2 teaspoon anise seeds; 4 cups chicken broth or water; 1 tablespoon salt (plus more to taste); 1 teaspoon sugar (optional, to balance acidity)

Pipián

🇲🇽 Mexico

Various

A type of mole made with pumpkin seeds, often served with chicken or pork.

Sauce

traditional

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