Pepián Verde de Pollo Mexico
Chicken simmered in a thick, nutty green pumpkin seed and tomatillo sauce — one of Mexico's ancient pre-Hispanic mole-family sauces from Central Mexico, fragrant with epazote.
📅January 20, 2026
20mPrep
45mCook
4Servings
⭐ 4.8Rating
🍗Nutrition Facts (per serving)
Protein 38%Fat 45%Carbs 17%
440kcalCalories
42gProtein
22gFat
18gCarbs
5gFiber
Ingredients
👥4
- 900 gbone-in chicken pieces
- 200 ghulled pumpkin seeds (pepitas)
- 300 gtomatillos husked
- 2 wholeserrano or jalapeño chillies
- 3 wholegarlic cloves
- 150 gonion quartered
- 20 gfresh epazote (or coriander)
- 600 mlchicken stock
- 30 mloil
- 6 gsalt
Instructions
- Toast pumpkin seeds in a dry pan until they pop; cool and blend with 200 ml stock to a smooth paste.
- Roast tomatillos, chillies, garlic, and onion on a comal until charred; blend smooth.
- Season and brown chicken pieces in oil; remove and set aside.
- Fry the tomatillo blend in oil for 5 minutes; add pumpkin seed paste; stir until the fat begins to separate.
- Add remaining stock; bring to a simmer.
- Return chicken; cover and cook 30 minutes until cooked through.
- Add epazote; season and serve with white rice and warm tortillas.
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