Pipian Verde with Potatoes, Green Beans and Zucchini

Name: Pipian Verde with Potatoes, Green Beans and Zucchini
Cook time: 35 min
Total time: 35 min
Yield: 4 to 6 servings
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; ... and more. Sign up for full access to all ingredients and instructions.

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.

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