Brenda Villagomez

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Cerdo en Pipián Verde

45 min
1 h 45 min
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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.
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8 servings
  • 3 liters of Water
  • 500 grams of pork pulp
  • 1 kilo of pork rib
  • 1 kilo of Pig Knuckle
  • 4 cloves of garlic
  • 1/2 onion
  • 1/4 of bunch of fresh coriander
  • 3 cups of pumpkin seed pumpkin
  • 1/4 of cup of lard divided
  • 1 cup of white onion filleted
  • 4 cloves of garlic
  • 4 tomatoes cut in halves
  • 4 serrano peppers without veins or seeds
  • 1/4 of cup of poblano pepper cut, without veins or seeds
  • 1 tablespoon of oregano whole
  • 1 tablespoon of cumin whole
  • 1 tablespoon of whole black pepper
  • 1/4 of cup of radish leaves
  • 1/2 cup of Lettuce leaf
  • 1/2 cup of fresh coriander
  • 1/2 cup of epazote
  • 1/2 cup of Hoja santa leaf Mexican Pepper leaves or Hoja Santa
  • 1 tablespoon of sea ​​salt
  • enough of 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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
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