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Pipian Verde with Potatoes, Green Beans and Zucchini
Pipian verde is a type of green mole originating from Oaxaca, Mexico. It’s similar to a salsa verde, with its combination of tomatillos, chilies and cilantro, but the addition of toasted pumpkin seeds differentiates pipian verde and gives the sauce wonderful body and a subtle nutty flavor. To toast the pumpkin seeds, simply heat in a skillet over medium-high, stirring often, until light golden brown, about 3 minutes.
4 to 6
Servings
Tip
Don’t forget to cover the Dutch oven during the first part of cooking. Uncovered, the sauce will reduce too much and start to burn.
35 minutes
Ingredients
-
2
ounces baby spinach (about 2 cups lightly packed)
-
3
medium tomatillos, husked and roughly chopped
Directions
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01In a blender, combine 1½ cups water, the spinach, tomatillos, chilies, pumpkin seeds, cilantro, garlic, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Blend until smooth, 15 to 25 seconds, scraping down the jar as needed. Transfer to a large Dutch oven and add the potatoes, green beans and zucchini.
Pardon the interruption
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Needs more punch. I suggest at least doubling the cumin and pumpkin seeds.