One of my favorite dishes is Pork Pipian. It is a delicious Mexican stewed pork dish that is mildly spicy and packed with flavor. I recently used chicken instead of pork for a lighter, healthier version, and I like it even more!
Key Ingredients and Substitutions:
- Chicken Thighs – Thighs are key for moisture, I would avoid using breast.
- 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: 6-8
- PREP TIME: 20 Mins
- COOK TIME: 1 Hr
- TOTAL TIME: 80 Min
Ingredients:
Stew:
- 2 lbs boneless skinless chicken
- Salt and pepper
- 2 tbsp avocado oil
- 1 white onion, sliced
- 4 carrots, sliced
- 5 garlic cloves, minced
- 1 large russet potato, peeled and cut into 2 inch cubes
- 1 bay leaf
- 4 cups chicken stock or broth
Sauce:
- 1 cup pepitas
- 2 tbsp oil
- 2 lbs tomatillos
- 1 serrano pepper, de-stemmed
- 1 poblano pepper, cut into large cubes, seeds removed
- ½ cup cilantro leaves
Preparation:
STEP 1.
Season the chicken and set aside.
STEP 2.
In a pot over medium heat, add the avocado oil and saute the onions and carrots until cooked through. Season with salt as you go. Cook for around 5-7 minutes. Once cooked through, add the garlic and saute another 2 minutes.
STEP 3.
In the same pot add the chicken stock, chicken, potatoe, bay leaf and season with salt and pepper to taste. Bring up to a simmer and top with a lid. Simmer on low for 30-45 minutes until the chicken is tender and cooked through, then turn off the heat.
STEP 4.
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 5.
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 6.
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.
Once slightly reduced, blend the sauce with a blender or immersion blender. Taste and adjust seasonings accordingly. Once the chicken is done cooking, remove the chicken from it’s pot, and add to the pot with the pipian sauce. Stir to coat, then serve and enjoy! Garnish with cilantro.
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