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A jar of pipian verde, with tomatillos, garlic, and pumpkin seeds.
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5 from 1 vote

Pipián Verde

A traditional Mexican green mole sauce, made with pumpkin seeds. Use this sauce as a topper for grilled meats, in a crockpot, or for enchiladas. This sauce has so much flavor, the rest of your meal can be very simply seasoned!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 cups


  • 1 tablespoon olive oil
  • 1 pound tomatillos removed from husks
  • 1 onion quartered
  • 2 serrano chilis*
  • 2 garlic cloves
  • 2 cups chicken broth or vegetable stock
  • 1/3 cup pumpkin seeds toasted
  • 2-3 tablespoons sesame seeds optional
  • 1/2 cup cilantro packed
  • 1 lime large, juiced
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • black pepper to taste


  • Toast pumpkin seeds in a frying pan over medium heat. Stir occasionally for about 10 minutes, then set aside. Optionally, toast extra pumpkin seeds to use as a garnish later on.
  • Add tomatillos, garlic, onions, and serrano peppers in the frying pan, along with 1 tablespoon olive oil. Soften the vegetables over medium to medium high heat. This will take about 15 minutes. Flip the vegetables about half way through. NOTE: Serrano peppers can be very spicy. I typically remove the seeds and veins to reduce the heat. You can sub bell peppers if you are very sensitive to heat.
  • Once the vegetables are softened, add them to a blender along with the spices, pumpkin seeds, and cilantro. Add 1 cup of chicken broth and blend until smooth.
  • Add the 2nd cup of broth, and pulse to combine.
  • Add lime juice, and then adjust salt and seasonings to taste. The sauce should be spicier/saltier than a salsa, since it's meant to season meats or other dishes.


*Serrano chilis are often very spicy. I removed the seeds/veins, and ended up with a perfectly spicy sauce. If you are sensitive to heat, you can omit the serranos and use 1/2 a green bell pepper.