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You are here: Home » Pork

Pork in Green Pipian Sauce

Published: Sep 21, 2011 · Updated: Aug 12, 2018 by Mely Martínez

JUMP TO RECIPE

This week I am happy to introduce you to Flavio, an Italian that fell in love with Mexican food many years ago, and I think it is obvious why he is now married to a Mexican woman for more than ten years.

I used to complain about not finding some of my favorite produce or ingredients to cook authentic Mexican Food, but when I knew Flavio and browsed his blog full of recipes made in a traditional old fashion way and living so far away from México, then I stop complaining. Flavio’s blog also has a nice selection of Mexican bread recipes which he bakes in his portable wood oven just out of his balcony. Go check it out HERE!

Pork in Green Pipian Sauce / Puerco en Salsa de Pipian Verde

Guest Post from "Tlazolcalli"

Pork in Green Pipian Sauce | Mexican Recipes

Why is an Italian cooking Mexican food in Italy?
Well the truth is that it is a challenge in a country where foreign food is successful only if it gets in fashion or if it is less expensive than Italian food and since Mexican cuisine in Italy is perceived as  burritos, fajitas, and nachos topped with yellow cheese, it is a real struggle because the lack of authentic ingredients required me to find resources to buy them in ways that are anything but cheap.

If México has green tomatoes and serrano peppers in every corner of the city, here to find them you have to plant them yourself in your garden or in a few pots.

Pork in Green Pipian Sauce | Mexican Peppers


But in the end this is a great advantage: when you harvest your peppers and tomatoes to prepare a  tasty Green Pipián as the one presented here thanks to my dear friend Mely, you realize that  it was worth getting the seeds, care for the seedlings, water them every day because someone across the world will appreciate what you do.

And if my love for Mexican food wasn’t enough my birthday falls the day México celebrates it’s Independence Day, therefore my gastronomic destiny was already written before I was born.

Pork in Green Pipian Sauce | easy and with excellent results


As in Italy, you can’t find green tomatoes-tomatillos, I had to plant them in pots to cook Pipian Verde. Tomatillos are a key ingredient to various types of  Green Pipian recipes I’ve tried, this is the one I prefer for its bittersweet taste.

In México it is very easy to get the pumpkin seeds already clean, unlike in Italy where one has to buy roasted pumpkin seeds and remove the shell with lots of patience, you can easily spend 3-4 hours just in that process.

If you want to add the Poblano pepper in this recipe, which gives the dish a special flavor, you will have to roast the pepper in the fire and then wrap it in a plastic bag to "sweat" after 15 minutes clean the pepper by removing the skin and seeds.

How to make Pork in Green Pipian Sauce

JUMP TO FULL INSTRUCTIONS

Instructions:

  • Place the meat, onion, carrots, bay leaves, garlic, nutmeg, and marjoram in a large pot and cover with water and cook for about 1 ½ hours until the meat is tender. When the seeds are cold or warm, is ground into a fine powder. If you do not have a mill to process the seeds, can be liquefied after the other ingredients together, but then the sauce will have a texture fatter. (Please check the ingredients list below)
  • While the meat is cooking prepare the Pipian Sauce. In a frying pan greased with a little oil roast the pumpkin seeds over low heat. Stir frequently to prevent burning them and when the seeds start popping, turn off the heat and set aside to cool. When the seeds had cool down, ground in your spice grinder until you obtain a fine powder. If you do not have a spice grinder,  the seeds can be processed later on in a blender together with the other ingredients for the sauce but then final result of the sauce will have a grainy texture. Just process some extra seconds to get a fine sauce.
  • Meanwhile in a large pot big enough to fit the meat, start roasting the tomatoes, serrano peppers, garlic cloves and poblano pepper with 3 tablespoons of vegetable oil. Turn the tomatoes and peppers occasional to roast evenly. When they are well roasted and cook, add salt and about a ¼ cup of the meat broth or water. Then add the ground seeds. Add more broth or water is needed, do not let it get dry, the sauce at this stage should be very liquid.
  • After half an hour if you have a blender, food processor or an immersion blender the kind that can be used inside the pot, blend the ingredients to form a smooth sauce then add the meat. Simmer to finish cooking the sauce.
  • The Pipian Sauce will be ready when the sauce gets thick and has formed bright green puddles.
Pork in Green Pipian Sauce | Authentic Mexican Food Recipes


Serve with corn tortillas. You can also add small pieces of cooked zucchini and green beans to the sauce.

Buen Provecho!
Mely,

Enjoy your meal and... ¡VIVA MÉXICO!

More recipes:
Roasted Poblano Peppers and Cheese Tacos
Chicken with rice

Pork in green pipian sauce

Mely Martínez
Tomatillos are a key ingredient to various types of Green Pipian recipes I’ve tried, this is the one I prefer for its bittersweet taste. Pork in Green Pipian Sauce. I hope you enjoy this delicious recipe. Surprise your family today!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Pork
Cuisine Mexican
Servings 4 servings
Calories 887 kcal

Ingredients
  

Ingredients for the Pipian Sauce:

  • 2 Lbs. tomatillos
  • 4 serrano peppers
  • 1 Poblano Pepper roasted skin and seeds remove (Optional)
  • 1 cup Pumpkin seeds
  • 2 garlic cloves
  • 3 Tablespoons of vegetable oil

Ingredients to cook the meat:

  • 2 Lbs. pork cut in bite size cubes country style ribs, pork loin,pork loin center ribs
  • 1 white onion halved and sliced
  • ¼ of a teaspoon Marjoram
  • 1 Bay leave
  • 2 garlic cloves
  • 2 carrots peeled and sliced
  • A dash of nutmeg
  • Sal to taste

Instructions
 

  • Place the meat, onion, carrots, bay leave, garlic, nutmeg and marjoram in a large pot and cover with water and cook for about 1 ½ hours until the meat is tender.
  • When the seeds are cold or warm, is ground into a fine powders. If you do not have a mill to process the seeds, can be liquefied after the other ingredients together, but then the sauce will have a texture more fat.
  • While the meat is cooking prepare the Pipian Sauce. In a frying pan greased with a little oil roast the pumpkin seeds over low heat. Stir frequently to prevent burning them and when the seeds start popping, turn off the heat and set aside to cool. When the seeds had cool down, ground in your spice grinder until you obtain a fine powder. If you do not have a spice grinder, the seeds can be process later on in a blender together with the other ingredients for sauce but then final result of the sauce will have a grainy texture. Just process some extra seconds to get a fine sauce.
  • Meanwhile in a large pot big enough to fit the meat, start roasting the tomatos, serrano peppers, garlic cloves and poblano pepper with 3 tablespoon of vegetable oil. Turn the tomatoes and peppers occasional to roast evenly. When they are well roasted and cook, add salt and about a ¼ cup of the meat broth or water. Then add the grinded seeds. Add more broth or water is needed, do not let it to get dry, the sauce at this stage should be very liquid.
  • After half an hour if you have a blender, food processor or an immersion blender the kind that can be used inside the pot, blend the ingredients to form a smooth sauce then add the meat. Simmer to finish cooking the sauce.
  • The Pipian Sauce will be ready when the sauce gets thick and has formed bright green puddles.

Serve with corn tortillas. You can also add small pieces of cooked zucchini and green beans to the sauce.

    Nutrition

    Serving: 1gCalories: 887kcalCarbohydrates: 24gProtein: 46gFat: 69gSaturated Fat: 28gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 163mgSodium: 736mgPotassium: 1611mgFiber: 8gSugar: 13gVitamin A: 5558IUVitamin C: 60mgCalcium: 84mgIron: 5mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Tifferella

      December 24, 2015 at 3:29 am

      Can I use a food processor to grind the pumpkin seeds? I don't have a high powered blender( Vitamix). ????

      Reply
      • mmartinez

        December 24, 2015 at 4:06 am

        Hello Tifferella,

        Yes, you can use a regular blender too.

        Happy cooking!

        Reply
    2. Mexico in my kitchen

      November 14, 2011 at 1:19 am

      Hello Nammi,

      Thank you for your comment, I hope you and your little ones are doing fine.
      This sauce if very rich in flavor.

      Saludos,

      Mely

      Reply
    3. Nammi

      November 13, 2011 at 10:54 am

      Hi Mely, that does look like a very tempting sauce, hope you have a nice day

      Reply
    4. Mexico in my kitchen

      September 28, 2011 at 3:52 pm

      @ Candace

      It is glad to know you enjoyed the series. 🙂

      @Elsa
      Yes, Elsa this is a great time to prepare this dish with the pumpkin season hera.

      @Dama,
      Oh! Que bueno que me dices, ya me imaginaba que tenias una bodeguita.

      @ Pam

      You are welcome Pam, I hope you try it.

      Mely

      Reply
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    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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