One Mexican dish that I think a lot of people are sleeping on is pork pipian. Pork pipián, also known as “Pipián de Puerco” in Spanish, is a traditional Mexican dish that features pork cooked in a rich and flavorful sauce called pipián. Pipián is a type of sauce made primarily from ground seeds or nuts, typically pumpkin or sesame seeds, and often includes spices, chilies, and other seasonings. You first stew pork shoulder until it is very tender, then finish in the delicious spicy sauce.
Key Ingredients:
- Pork Shoulder – Make sure you get boneless pork shoulder / Boston butt for this dish! You are going to want to cut it into 1 inch cubes. Definitely do not get any other cut, or it won’t be tender.
- Pepitas – Aka pumpkin seeds. Make sure you get raw pumpkin seeds so you can toast them. Do not substitute for another nut unless you want the flavor of the dish to be completely different. If you dont mind that, pistachios would be a good sub here.
- Tomatillos – These bring the acid to the dish. It is what flavors a traditional salsa verde. Do not sub, very essential to the dish!
- Poblano Pepper – This is one of the ingredients that brings the heat to the sauce. If you want to substitute, use a green bell pepper for a milder flavor.
- Serranos – Now this is what REALLY brings the heat. If you are sensitive to spice, use jalapenos instead.
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SERVINGS: 6
- PREP TIME: 20 Mins
- COOK TIME: 2 Hr 30 Mins
- TOTAL TIME: 3 Hr
This recipe is great with homemade corn tortillas!
Ingredients:
- 3 lbs pork shoulder, cut into 1.5 inch cubes
- Salt and pepper
- 1 white onion, sliced
- 10 garlic cloves, smashed
- 1 bay leaf
- 4 cups chicken stock or broth
Sauce:
- 1 cup pumpkin seeds
- 3 tbsp oil or pork fat
- 2 lbs tomatillos
- 2-3 serrano peppers, de-stemmed
- 1 poblano pepper, cut into large cubes
- 4 garlic cloves, smashed
- ½ cup cilantro leaves
Preparation:
STEP 1.
Season the pork with salt and pepper and add to a dutch oven. Add the white onion, garlic cloves, bay leaf, and enough stock so the pork is submerged. Bring up to a simmer, top with a lid and simmer for 1.5-2 hours, until the pork is tender.
STEP 2.
Make the sauce while the meat is cooking. Start by toasting the pumpkin seeds. In a pan over medium heat, add the pumpkin seeds and toast. Stir frequently to prevent burning. When the seeds start to pop and toast, turn off the heat. Allow them to cool and then grind in a spice grinder until they are smooth. Set aside.
STEP 3.
In a large pot over medium heat, add a few tablespoons of avocado oil or pork fat. Add the tomatillos, serrano peppers, poblano pepper and garlic cloves and toast. Turn occasionally so they are golden brown on all sides. Season with salt as you go.
STEP 4.
Once the items in the pot are golden brown, add the ground pepitas, cilantro, and enough broth from the cooking pork to submerge the ingredients. Season with salt and simmer for 20-30 minutes to develop flavor and thicken.
STEP 5.
Once slightly reduced, blend the sauce with a blender or immersion blender. Taste and adjust seasonings accordingly. Once the pork is done cooking, remove the pork from it’s pot, and add to the pot with the pipian sauce. Stir to coat, then serve and enjoy!
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