Skip to main content
LoginSign Up
Pipian Verde with Potatoes, Green Beans and Zucchini

Pipian Verde with Potatoes, Green Beans and Zucchini

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes

Pipian verde is a type of green mole originating from Oaxaca, Mexico. It’s similar to a salsa verde, with its combination of tomatillos, chilies and cilantro, but the addition of toasted pumpkin seeds differentiates pipian verde and gives the sauce wonderful body and a subtle nutty flavor. To toast the pumpkin seeds, simply heat in a skillet over medium-high, stirring often, until light golden brown, about 3 minutes.

Tip

Don’t forget to cover the Dutch oven during the first part of cooking. Uncovered, the sauce will reduce too much and start to burn.

Ingredients
  • 2

    ounces baby spinach (about 2 cups lightly packed)

  • 3

    medium tomatillos, husked and roughly chopped

  • 2

    serrano chilies, stemmed, seeded and roughly chopped

  • ½

    cup pumpkin seeds, toasted, plus more to serve (see headnote)

  • ½

    cup lightly packed fresh cilantro, plus more to serve

  • 3

    medium garlic cloves

  • 1

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 8

    ounces Yukon Gold potatoes, peeled and cut into 1-inch pieces

  • 8

    ounces green beans, trimmed and halved

  • 1

    medium zucchini OR summer squash (about 8 ounces), trimmed and cut into 1-inch chunks

Step 1

In a blender, combine 1½ cups water, the spinach, tomatillos, chilies, pumpkin seeds, cilantro, garlic, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Blend until smooth, 15 to 25 seconds, scraping down the jar as needed.

Transfer to a large Dutch oven and add the potatoes, green beans and zucchini.

Step 2

Bring to a simmer over medium-high. Cover, reduce to medium-low and simmer, stirring occasionally, until a skewer inserted in a potato meets little resistance, 10 to 12 minutes.

Uncover and cook, stirring often, until the sauce has thickened and clings to the vegetables and the potatoes are fully tender, 5 to 7 minutes. Transfer to a large shallow bowl, top with cilantro leaves and pumpkin seeds.

Featured in