Pork in Green Pipián

Brenda Villagomez
Classic green pipián, also known as pepián, is here for you to delight your senses! Prepared with ingredients like tomatillo, serrano chiles, Poblano chiles, epazote, and hoja santa, this quintessential Mexican sauce is thickened with toasted pumpkin seeds and spices and served with perfectly cooked pork. The bright color and nutty texture of this authentic pork in green pipián is a symbol of Mexican cuisine that is impossible to resist!
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Ingredients
8
Portions
  • 3 liters water
  • 500 grams pork chump
  • 1 kilo pork ribs
  • 1 kilo pork knuckle
  • 4 cloves garlic
  • 1/2 onions
  • 1/4 bunches fresh cilantro
  • 3 cups pumpkin seeds
  • 1/4 cups lard, divided
  • 1 cup white onion, thinly sliced 
  • 4 cloves garlic
  • 4 tomatillos, cut into halves
  • 4 serrano chiles, trimmed and seeded 
  • 1/4 cups Poblano chile, cut into chunks, trimmed, and seeded
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1 tablespoon black peppercorn
  • 1/4 cups radish leaves
  • 1/2 cups lettuce leaf
  • 1/2 cups fresh cilantro
  • 1/2 cups epazote
  • 1/2 cups hoja santa, or acuyo leaves
  • 1 tablespoon sea ​​salt
  • some pumpkin seeds, for garnish
Preparation
45 mins
1h 45 mins
Easy
  • In a small pot over high heat, heat water. Cook pork chump, pork ribs, garlic, onion, and cilantro until pork is tender. Set pork broth and pork aside.
  • On a griddle over medium heat, toast pumpkin seeds until their aroma is released. Remove from the griddle and let cool. Transfer toasted pumpkin seeds to a food processor and grind to a powder.
  • In a small pot over medium heat, heat a bit of lard and fry onion and garlic. Add tomatillo and chiles. Cook until they turn color and each ingredient releases its aroma. Add spices one by one giving each one enough time to cook.
  • Pour pork broth into the pot and bring to a boil. Remove from heat and let cool slightly. Transfer pork broth to a blender, add radish leaves, lettuce leaves, cilantro, epazote, hoja santa leaves, and salt and blend until smooth.
  • In a small pot, heat a bit of lard and fry green pipián. Add pumpkin seeds powder, mix, and bring to a boil. Add pork and cook for 30 minutes. Cook stirring constantly until fat is rendered out. Adjust seasoning.
  • Serve pork in green pipián with white rice on the side garnished with toasted pumpkin seeds.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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