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MexicanAuthentic Cuisine

Pollo con Pipían Verde

Serves 4 to 6 Entree chicken, Poultry

Pollo con Pipían Verde

Pollo con Pipían Verde is a cherished staple in Puebla's culinary landscape, weaving its way into the fabric of everyday life. The dish's roots are deeply embedded in home kitchens, where its inviting aroma signals the anticipation of a comforting meal. In this recipe, the essence of traditional family cooking is preserved, ensuring that the flavors remain both direct and generous.

Expect a vibrant green sauce that clings warmly to the chicken, its richness derived from nutty pumpkin seeds and the bright, tangy notes of tomatillos. The gentle heat from serrano and poblano chiles dances with the freshness of cilantro, creating a harmonious blend that is as soothing as it is satisfying. This dish is best accompanied by soft, warm corn tortillas, ready to scoop up every last bit of the flavorful sauce.

Ingredients

  • 1.2 kg (2 1/2 lb)bone-in chicken pieces
  • 250 g (2 cups)hulled pumpkin seeds — toasted
  • 500 g (1 lb)tomatillos — husked
  • 3serrano chiles
  • 1poblano chile — roasted and peeled
  • 1 bunchfresh cilantro
  • 2 leavesromaine or hoja santa
  • 1/2white onion
  • 4 clovesgarlic
  • 1 L (4 cups)chicken broth
  • 3 tbsplard or neutral oil
  • 1 tspfine salt
  • 18corn tortillas — warmed on the comal

Method

  1. In a large, dry skillet over low heat, add 250 g (2 cups) of hulled pumpkin seeds. Stir them frequently to ensure even toasting. Watch closely as they begin to swell and pop. Remove from heat as soon as they start to pop, ensuring they do not brown, which would make the sauce bitter.
  2. In a medium saucepan, combine 500 g (1 lb) of husked and rinsed tomatillos, 3 serrano chiles, 1/2 white onion, and 4 cloves of garlic. Cover with water and bring to a simmer over medium heat. Cook until the tomatillos are soft and their color changes to a dull green, indicating they are cooked through.
  3. Transfer the cooked tomatillos, chiles, onion, and garlic to a blender. Add the toasted pumpkin seeds, a bunch of fresh cilantro, and 2 leaves of romaine or hoja santa. Blend until the mixture is very smooth, ensuring no chunks remain, as this will affect the sauce's texture.
  4. In a large pot, heat 3 tbsp of lard or neutral oil over medium-high heat. Once hot, carefully pour in the blended green paste. Stir constantly with a wooden spoon, frying the paste until it darkens slightly and thickens, which should take a few minutes.
  5. Gradually add 1 L (4 cups) of chicken broth to the pot, stirring to combine. Lower the heat to maintain a gentle simmer, ensuring it never reaches a boil. Cook until the sauce thickens enough to coat the back of a spoon, which indicates it is ready.
  6. Season the sauce with 1 tsp of fine salt, adjusting to taste if needed. Add 1.2 kg (2 1/2 lb) of bone-in chicken pieces that have been pre-poached. Allow the chicken to warm through in the sauce, absorbing the flavors.
  7. Serve the Pollo con Pipían Verde hot, accompanied by warm corn tortillas. The dish should have a fragrant aroma, inviting everyone to the table, with the sauce clinging to the chicken pieces.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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