This pipian mole verde is made with pumpkin seeds, peanuts, green chili peppers, and spices. It is perfect to serve over chicken or your favorite protein.
1poblano, Anaheim, or jalapeño pepper(seeded and cut into chunks)
1bunchradishes leaves
2romaine lettuce leaves
½cuptoasted pepitas
¼cupstoasted sesame seeds
½cuptoasted peanuts
¼tspcumin seeds
½tspblack peppercorns
1largegarlic clove(peeled)
Instructions
Cook chicken drumsticks in a large pot with onion, garlic, bay leaf, cilantro, salt, and plenty of water (read note 1).
Remove chicken from the pot and place it in a bowl. Then strain the liquid and set everything aside.
Make the sauce:
Add cooked tomatillos in a blender and add chilies, radish and lettuce leaves, pepitas, peanuts, sesame seeds, cumin, peppercorns, and garlic.
Pour in 2 ½ cups of chicken stock (from cooking the chicken) and blend for 3-4 minutes at high speed until you’ll have a velvety sauce (read note 2).
Cook pipian verde
Transfer the sauce to a large pot and pour in 1 ½ cups of chicken stock.
Bring to a simmer and cook over medium-low heat, stirring from time to time, for 40 minutes (read note 3).
Adjust salt to taste, then add the cooked chicken to the pot.
Cook for 10 more minutes to blend all flavors together then turn off the heat.
Serve with Mexican white rice on the side and warm corn tortillas.
Notes
You will need about 5 cups of chicken stock later to make the pipian sauce. So make sure you use enough water to cook the chicken.
The longer you blend the ingredients, the smoother the sauce will be.
At the end of cooking, the sauce should be thick and have some oil floating on the surface. This means it was cooked long enough to allow the peanuts, sesame, and pumpkin seeds to release their natural oils.