Pepián de Pollo Verde
A vibrant and flavorful variation of the classic Pepián, this version features a green sauce made with tomatillos, cilantro, and pumpkin seeds, served with tender chicken.
🧂 Ingredients
- 1.5 kg Chicken thighs(bone-in, skin-on)
- 500 g Tomatillos(husks removed, rinsed)
- 1 medium White onion(quartered)
- 4 cloves Garlic cloves
- 2 medium Serrano peppers(stems removed (adjust to taste))
- 1 large bunch Cilantro(stems and leaves)
- 100 g Pumpkin seeds (pepitas)(toasted)
- 50 g Sesame seeds(toasted)
- 2 stale Corn tortillas(torn into pieces)
- 4 cups Chicken broth
- 3 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
In a large pot, place chicken thighs, cover with water, add salt and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through. Remove chicken and set aside. Reserve about 2 cups of the chicken broth.
- 2
While chicken is simmering, roast tomatillos, onion, garlic, and serrano peppers on a baking sheet until softened and slightly charred. Alternatively, boil them in water until tender.
- 3
In a blender, combine the roasted (or boiled) tomatillos, onion, garlic, serrano peppers, cilantro, toasted pumpkin seeds, toasted sesame seeds, and torn corn tortillas. Add 1 cup of the reserved chicken broth.
💡 Tip: Ensure tortillas are stale to help thicken the sauce. - 4
Blend until smooth. If the mixture is too thick, add more reserved chicken broth, a little at a time, until you reach a pourable consistency.
💡 Tip: For a smoother sauce, you can strain it after blending. - 5
Heat vegetable oil in a large pot or Dutch oven over medium heat. Carefully pour the blended sauce into the hot oil (it will splatter). Cook, stirring constantly, for about 10-15 minutes, until the sauce darkens slightly and thickens.
💡 Tip: Be cautious of splattering when adding the sauce to the hot oil. - 6
Return the cooked chicken thighs to the pot with the sauce. Add the remaining reserved chicken broth. Bring to a simmer, then reduce heat, cover, and cook for another 30 minutes, allowing the flavors to meld.
- 7
Season with salt and pepper to taste. Serve hot, typically with white rice and corn tortillas.
💡 Tip: Adjust seasoning before serving.
💡 Pro Tips
- ✓Toasting the seeds and tortillas is crucial for developing the depth of flavor.
- ✓Adjust the number of serrano peppers based on your spice preference.
- ✓This dish benefits from resting, so it can be made a day ahead and reheated.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use chicken breast instead of thighs for a leaner option.
- Add a pinch of ground cumin for an extra layer of flavor.
- Serve with pickled red onions for a tangy contrast.