StewsMedium

Green Pipián

Name: Green Pipián
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 2 tbsp Vegetable oil; 2 cups Chicken stock; 0.25 White onion; 1 Poblano chilli; 3 Serrano chilli; 0.5 cup Fresh coriander; 2 Garlic clove; 2 ramitas Epazote; 4 leaves Romaine lettuce; 200 g Pumpkin seeds; 1 kilogramo Chicken pieces; 1 to taste Salt; 400 g Tomatillo

75 min (30 prep + 45 cook) Medium 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Chicken in a green pumpkin seed and herb sauce.

About this recipe

Pipián verde is a pre-Hispanic dish based on ground pumpkin seeds blended with fresh herbs and green chillies. Served over chicken or pork, it is one of the oldest recipes in Mexican cuisine, with roots in Aztec gastronomy. Its earthy, herbaceous flavour is truly unmatched.

History & Origin

Pipian verde is one of the oldest stews in Mesoamerica, with origins stretching back at least 2,000 years. The Aztecs prepared it with pumpkin seeds ground on a metate, tomatillos and wild herbs, calling it 'pipiani' in Nahuatl, a term meaning 'seed sauce'. The pumpkin seed was a sacred food in Mesoamerican cultures, used both in ritual offerings and in everyday cooking. Puebla became the capital of pipian during the colonial period, when convent nuns perfected the recipe by adding herbs such as epazote and lettuce leaves to intensify the green colour. It is traditionally served over pieces of chicken or pork with white rice and sweetcorn tortillas, and is considered the direct ancestor of all Mexican green moles.

Estimated cost

£8.60

Total cost

£1.44

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

516

Calories

24g

Protein

44g

Carbohydrates

22g

Fat

Fibre

991mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Simmer the chicken in water with onion, garlic and salt for 30 minutes. Reserve 2 cups of the stock and either shred the chicken or cut into pieces.
2
Toast the pumpkin seeds in a dry frying pan over medium-low heat for 5–7 minutes, stirring constantly, until they puff up and turn golden.
💡 Keep them moving at all times or they will burn — they should be golden, not black.
3
Boil the tomatillos along with the serrano and poblano chillies for 10 minutes. If using a poblano, roast it first, peel and devein before boiling.
4
Blend the toasted pumpkin seeds with the tomatillos, chillies, lettuce, coriander, epazote, onion and garlic with 1 cup of stock. Blend very thoroughly until silky smooth.
💡 Blend in two batches if needed — the texture should be completely smooth.
5
Heat the oil in a wide saucepan over medium-high heat. Pour in the sauce and fry for 8 minutes, stirring constantly, until it darkens slightly.
6
Add the remaining chicken stock to adjust the consistency. The sauce should be thick but pourable. Cook for 10 minutes over medium heat.
7
Add the chicken pieces to the sauce and cook for a further 10 minutes over low heat to allow them to absorb the flavour.
8
Adjust the salt. Serve the chicken bathed in pipián verde, with white rice and corn tortillas.