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Green Pumpkin Seed Pipián (Puebla)

Name: Green Pumpkin Seed Pipián (Puebla)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 1 Onion; 1 kg Chicken; 2 cloves Garlic; 250 g Pumpkin seeds; 300 g Tomatillos; 2 Poblano peppers; 2 Serrano chillies; 1 sprig Epazote

65 min (25 prep + 40 cook) Medium 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Green pumpkin seed sauce with chillies and tomatillos, stewed with chicken. A Puebla classic.

About this recipe

Rich sauce of ground green pumpkin seeds with chillies and tomatillos, stewed with chicken. One of the oldest moles from Puebla and Mexican cuisine.

History & Origin

Pipián is considered one of Mexico's oldest moles, with deeply pre-Hispanic roots. Before the arrival of the Spanish, Mesoamerican peoples already made thick sauces from ground seeds - principally pumpkin seeds - combined with chillies, aromatic herbs and tomatillos. Green pipián is the most widespread version in Puebla, Guerrero and Morelos. Its name comes from the Nahuatl "pipitl" referring to pumpkin seeds, the central ingredient. Ground pumpkin seeds give not only the characteristic deep green colour but also a dense, unctuous texture that perfectly coats the meat. In Puebla, green pipián is a cornerstone of the traditional recipe repertoire. It is prepared for family celebrations, outdoor gatherings and special occasions. Poblano cooks proudly guard their own versions, passed down through generations. Some add hierba santa to intensify the aroma, others incorporate fresh epazote, and the most traditional include mulato chilli for added depth. Pipián represents the essence of Mexican cooking: the ability to transform simple ingredients into something extraordinarily complex and flavourful. The technique of dry-toasting and grinding the seeds is fundamental to developing the flavours.

Estimated cost

£8.50

Total cost

£1.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

32g

Protein

18g

Carbohydrates

28g

Fat

Fibre

590mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook 1 kg chicken pieces in salted water with 1/2 onion and 1 garlic clove for 30 minutes. Reserve the stock.
💡 The chicken stock will be the base of the pipián, so season it well.
2
Toast 250 g shelled pumpkin seeds on a griddle over medium heat, stirring constantly for 5-7 minutes until lightly golden. Leave to cool.
💡 Do not burn them or the sauce will taste bitter.
3
Roast 300 g tomatillos, 2 poblano peppers, 2 serrano chillies and 1/4 onion on a griddle. Remove seeds and veins from the poblano peppers.
4
Blend the toasted seeds with the roasted vegetables, 1 garlic clove, 1 sprig of epazote and 1 cup of chicken stock to a very smooth sauce.
💡 Pass through a sieve for greater smoothness.
5
Heat 2 tablespoons oil in a wide casserole over medium-high heat. Pour in the green sauce all at once and fry for 5 minutes, stirring constantly, until it thickens.
💡 This step is called "frying the mole" and is fundamental to the flavour.
6
Add 2 cups of chicken stock, adjust salt and cook over medium heat for 15 minutes until it reaches a thick mole consistency. Add the cooked chicken and heat 5 more minutes. Serve with white rice and tortillas.