DISHORA / RECIPES
Pipián
Verde
A pan of green sauce can look familiar until you taste the toasted pumpkin seeds behind it.
Next: ingredients.
DISHORA / RECIPES
Ingredients • 4 main servings
4 bone-in, skinless chicken thighs (about 2 lb total)
1 cup raw hulled unsalted pepitas (about 130 g)
12 ounces tomatillos (husked and rinsed)
1 poblano chile (stemmed and seeded)
1 serrano chile (optional, to taste)
1/2 white onion (cut into wedges)
2 cloves garlic (peeled)
1 cup cilantro leaves and tender stems (loosely packed)
2 cups low-sodium chicken broth (divided, plus more if needed)
1 tablespoon neutral oil
1/2 teaspoon fine salt (plus more to taste)
2 cups cooked white rice (warmed, for serving)
DISHORA / RECIPES
Equipment
Large oven-safe skillet or broiler pan
Blender
Wide heavy skillet with lid
Food thermometer
DISHORA / RECIPES
First Step
Set a dry skillet over medium heat. Add pepitas and stir 3 to 5 minutes until some puff and begin to pop; do not brown them deeply. Transfer to a plate.
Visit the recipe for all instructions.