Pork in Green Pipian

Brenda Villagomez
Prepare this recipe for Pork in Green Pipian, made in the traditional way with green mole based on pumpkin seeds. You can serve it with pork and delicious white rice to accompany. Remember that for this traditional dish to be just as tasty as what grandmothers make, you must roast the pumpkin seeds perfectly. Also, don't forget to serve with some warm tortillas to enjoy the flavor of the pipian.
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Ingredients
8
Servings
  • 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, zucchini
  • 1/4 cups lard, divided
  • 1 cup white onion, sliced
  • 4 cloves garlic
  • 4 tomatillos, cut in halves
  • 4 serrano chiles, without veins or seeds
  • 1/4 cups Poblano chile, cut, without veins or seeds
  • 1 tablespoon oregano, whole
  • 1 tablespoon cumin, whole
  • 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 hoja de acuyo
  • 1 tablespoon sea ​​salt
  • pumpkin seeds, for serving
Preparation
45 mins
1h 45 mins
Low
  • Heat a small pot over high heat with water, cook the pork meat and ribs with garlic, onion, and cilantro until the meat is tender. Reserve the broth and the meat.
  • Heat a griddle over medium heat and roast the pumpkin seeds until they release their aroma, remove from the griddle and let cool. In a food processor, process until it forms a powder.
  • Heat a small pot over medium heat, sauté the onion and garlic with a bit of lard, add the tomato, the chiles, cook until browned and each ingredient releases its aroma. Add the spices one by one, allowing enough cooking time between each.
  • Fill with the reserved cooking broth of the meat and cook until it comes to a boil. Remove, let cool slightly, and blend together with the radish leaves, lettuce, cilantro, epazote, hoja santa, and salt to taste until a smooth mixture is obtained.
  • In a small pot, heat a bit more lard and fry the previous preparation, add the pumpkin seed powder and the rest of the broth until it reaches a boiling point. Incorporate the pork, cook for 30 minutes gradually adding the remaining broth as the sauce requires, stir constantly and cook until it releases the fat. Adjust seasoning.
  • Serve and accompany with rice and toasted pumpkin seeds.

Nutritional Information

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