Pollo en Pipián Verde

Steps

1. Step 1

   Put the chicken in a large pot with the halved onion, garlic cloves, cilantro sprigs, salt and water. The water should just cover the chicken. Bring to a boil over high heat, then turn the heat down so it barely bubbles.

   10 min

   • 3 lb bone-in, skin-on chicken thighs and drumsticks
   • 1 white onion
   • 3 cloves garlic
   • 3 sprigs cilantro
   • 2 tsp kosher salt
   • 6 cups water
2. Step 2

   Simmer gently, uncovered, until the chicken is cooked through and tender, 25 to 30 minutes. Skim off any foam. Lift the chicken onto a plate and strain the broth into a bowl; you want about 4 cups. Discard the onion, garlic and cilantro. When the chicken is cool enough to handle, pull off and discard the skin if you like.

   30 min, hands-off

3. Step 3

   While the chicken simmers, toast the pepitas in a dry skillet over medium heat, stirring constantly, until they puff and start popping and smell nutty, 4 to 6 minutes. They should stay pale green, not brown. Tip them onto a plate right away to cool.

   6 min

   • 1 1/4 cups raw hulled pumpkin seeds (pepitas)
4. Step 4

   Put the tomatillos, serranos, chopped onion and garlic in a saucepan with 1 cup water. Simmer over medium heat until the tomatillos turn olive-drab and soften, about 10 minutes. Let cool a few minutes.

   12 min

   • 1 lb tomatillos
   • 1–2 serrano chiles
   • 1/2 white onion
   • 2 cloves garlic
5. Step 5

   Blend the cooled pepitas with 1 cup of the chicken broth until they become a smooth, thick paste, about 2 minutes. Add the cooked tomatillo mixture with its liquid, the cilantro, romaine and cumin and blend again until completely smooth, 2 to 3 minutes more, scraping down the sides. It should be the texture of a thin milkshake; add a splash more broth if the blender struggles.

   5 min

   • 1 1/4 cups raw hulled pumpkin seeds (pepitas)
   • 1 cup cilantro leaves and tender stems
   • 3 cups romaine lettuce
   • 1/2 tsp ground cumin
6. Step 6

   Heat the oil in a wide Dutch oven or deep skillet over medium heat until shimmering. Pour in the blended sauce all at once (stand back, it spatters) and cook, stirring constantly, until it darkens slightly and thickens, about 5 minutes.

   5 min

   • 2 tbsp vegetable oil or lard
7. Step 7

   Stir in 2 more cups of broth. Turn the heat to low and simmer gently, stirring often, until the sauce is velvety and thick enough to coat a spoon, 15 to 20 minutes. Do not let it boil hard or the seeds will separate. Thin with more broth if it gets too thick, and season with salt.

   18 min

   • salt
8. Step 8

   Nestle the chicken into the sauce and simmer on low, spooning sauce over the pieces, until heated through, about 5 minutes.

   5 min

9. Step 9

   Warm the tortillas in a dry skillet, about 30 seconds a side, and wrap them in a clean towel. Serve the chicken napped with plenty of sauce, scattered with toasted pumpkin seeds, with the tortillas alongside.

   5 min

   • 12 corn tortillas
   • 2 tbsp pumpkin seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026