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Milk Street Recipe

Pipian Verde with Potatoes, Green Beans and Zucchini

35 minutes

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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

Reviews
Linda W.

Needs more punch. I suggest at least doubling the cumin and pumpkin seeds.


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