Mexican Pollo En Pipian

Delight your taste buds with the vibrant flavors of Mexican Pollo en Pipian, a traditional dish that showcases the rich heritage of Mexican cuisine. This hearty recipe features tender, simmered chicken pieces enveloped in a silky, nutty green sauce made from toasted pumpkin seeds, fresh tomatillos, and aromatic spices. The sauce gets its vibrant hue from fresh cilantro and optional spinach leaves, while a hint of serrano pepper adds just the right touch of heat. Thickened with a corn tortilla and finished with a garnish of toasted sesame seeds, this dish is as visually stunning as it is delicious. Perfectly paired with warm tortillas or fluffy white rice, Pollo en Pipian is the ultimate comfort food, combining both earthy and zesty flavors in every bite. Great for family dinners or special occasions, this authentic Mexican recipe is a true crowd-pleaser!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 lbs Chicken (whole or bone-in pieces)
• 2 tsp Salt
• 6 cups Water
• 1 cup Raw pumpkin seeds (pepitas)
• 1 medium White onion
• 3 Garlic cloves
• 4 medium Tomatillos (husked and washed)
• 1 Serrano pepper
• 1 cup Cilantro (fresh)
• 1 cup Spinach leaves (optional, for color)
• 2 tbsp Vegetable oil
• 1 tbsp Chicken bouillon powder
• 1 tsp Ground cumin
• 0.5 tsp Ground black pepper
• 1 small Tortilla (corn, for thickening)
• 2 tbsp Sesame seeds (garnish)

Directions

Step 1

Rinse the chicken pieces thoroughly and place them in a large pot with 6 cups of water and 2 teaspoons of salt. Bring to a boil, then reduce the heat to simmer. Cover and cook for about 30-40 minutes, or until the chicken is tender. Skim off any foam that rises to the surface. Once cooked, reserve the broth and set the chicken aside.

Step 2

In a dry skillet over medium heat, toast the pumpkin seeds (pepitas) until they puff up and begin to pop, about 4-5 minutes. Stir constantly to prevent burning. Remove from heat and let cool.

Step 3

In a separate saucepan, bring the tomatillos, serrano pepper, and white onion to a boil with enough water to cover them. Cook for 10 minutes until softened, then drain.

Step 4

In a blender, combine the toasted pumpkin seeds, cooked tomatillos, serrano pepper, onion, garlic cloves, cilantro, spinach leaves (if using), and 1 small torn-up corn tortilla. Add 3 cups of the reserved chicken broth and blend until very smooth. You may need to blend in batches, depending on the size of your blender.

Step 5

Heat 2 tablespoons of vegetable oil in a deep skillet or large saucepan over medium heat. Pour in the blended sauce carefully, as it may splatter. Cook the sauce for about 10 minutes, stirring frequently, until it thickens slightly and the flavors meld together.

Step 6

Season the sauce with the chicken bouillon powder, ground cumin, and black pepper. Taste and adjust seasoning as needed.

Step 7

Add the cooked chicken pieces to the sauce, ensuring they are completely coated. Simmer the chicken in the pipian sauce for another 10-15 minutes over low heat to allow the flavors to fully develop.

Step 8

Serve the Pollo En Pipian hot, garnished with toasted sesame seeds. Pair with warm tortillas, white rice, or a fresh green salad for a complete meal.

Nutrition Facts

Serving size	3610.3 grams (3610.3g)

Amount per serving	% Daily Value*
Calories	4478

Total Fat 275.40g	353%
Saturated Fat 66.80g	334%
Polyunsaturated Fat 16.80g
Cholesterol 1198mg	399%
Sodium 7436mg	323%
Total Carbohydrate 84.80g	31%
Dietary Fiber 22.30g	80%
Total Sugars 14.40g
Protein 416.60g	833%

Vitamin D 177IU	885%
Calcium 826mg	64%
Iron 37mg	207%
Potassium 6382mg	136%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 37.2%

Carbs: 7.6%