2 Photos
Select File

Validate Cancel

Pork in a Green Pipián Sauce

45 mins
1h 45 mins
Super List
Upload a picture
To print
Prepare this recipe for Pork in a Green Pipián Sauce, made in the traditional way with a green pomegranate-based mole. You can serve it with pork and delicious white rice to accompany it. Remember that for this traditional dish to be just as rich as that made by your grandmother, you must perfectly grind the seeds. Also, do not forget to serve with hot tortillas to taste the pipian flavor.
Learn more about Brenda Villagomez


8 portions
  • 3 liters Water
  • 500 grams pork pulp
  • 1 kilo pork rib
  • 1 kilo Pig Knuckle
  • 4 cloves garlic
  • 1/2 onions
  • 1/4 bunches fresh coriander
  • 3 cups pumpkin seed, pumpkin
  • 1/4 cups lard, divided
  • 1 cup white onion, filleted
  • 4 cloves garlic
  • 4 tomatoes, cut in halves
  • 4 serrano peppers, without veins or seeds
  • 1/4 cups poblano pepper, cut, without veins or seeds
  • 1 tablespoon oregano, whole
  • 1 tablespoon cumin, whole
  • 1 tablespoon whole black pepper
  • 1/4 cups radish leaves
  • 1/2 cups Lettuce leaf
  • 1/2 cups fresh coriander
  • 1/2 cups epazote
  • 1/2 cups Hoja santa leaf, Mexican Pepper leaves or Hoja Santa
  • 1 tablespoon sea ​​salt
  • enough pumpkin seed, for serving


Heat a pot with water over high heat, cook the pulp and pork rib with the garlic, onion and cilantro until the meat is soft. Reserve the broth and meat.
Heat a comal over medium heat and roast the seeds until it releases its aroma, remove from the comal and cool. In a food processor, it processes to a powder.
Heat a small pot over medium heat, sauté the onion and garlic with a little butter, add the tomato, the chilies, cook until brown and let each ingredient release its aroma. Add the spices one at the time allowing enough cooking time between each one.
Fill with the broth from the meat that you reserved and cook until it boils. Remove, cool slightly and blend with the radish leaves, lettuce, cilantro, epazote, holy leaf and salt to taste until you have a smooth mixture.
Heat a little more butter in a pot and fry the previous preparation, add the pipian powder and the rest of the broth until it reaches boiling. Incorporate the pork, cook for 30 minutes adding the remaining broth little by little as the sauce calls for it, stir constantly and cook until the fat is released. Adjust the seasoning.
Serve and serve with rice and toasted seeds.


Serve on a plate accompanied by white rice.


The key is to grind the seeds well to add flavor to the sauce.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.


Red Pipian Enchiladas


Pork leg in Pipían Rojo


Green Smoothie Frappé