Pipián Verde (Pumpkin Seed Green Mole)
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!
Servings: 5 cups
Calories: 119kcal
Ingredients
- 1/3 cup pumpkin seeds toasted
- 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
- 2 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
Instructions
- 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.
Notes
*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.
How to Store Leftover Pipian Verde
After the sauce has fully cooled, store it in glass jars or airtight containers, and refrigerate the sauce for up to a week. It will separate after sitting for a couple days, but just shake the jars to reincorporate it. The sauce also freezes well! Add it to an airtight container and freeze up to 3 months.HOW TO SERVE PIPIÁN VERDE?
Simmer Sauce: Roast chicken or pork, and use this green mole sauce to add tons of flavor! Season meat with salt and pepper, and brown it first. Then add the sauce into your baking dish and allow the flavors to cook into the meat. Don’t forget to serve warmed corn tortillas on the side to soak up the extra sauce! Enchilada Sauce: I discovered Pipian Verde because of my favorite halibut enchiladas at a local Mexican spot. They call it pumpkin seed enchilada sauce. I had to research it to learn how to make it at home! You could sub it for the enchilada sauce in this Vegetarian Enchilada Casserole. Crockpot Shredded Chicken or Pork: Use it in place of the sauce in this Crockpot Salsa Verde Chicken. Taco or Burrito Topper: If you love “wet” burritos, then use this sauce to drench yours at home!Nutrition
Calories: 119kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 1051mg | Potassium: 381mg | Fiber: 3g | Sugar: 5g | Vitamin A: 233IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 2mg