Pipián is a popular traditional Mexican green mole, not as well known and appreciated here as it should be, according to many top chefs. It boasts a bright flavor, a rich, nutty undertone and just a bit of heat, with tomatillos, toasted pumpkin and sesame seeds, poblano and serrano chiles, and lots of cilantro to finish. Our version was drawn from a family recipe by TSH Chef Concepción del Río, who is a also student of Mexican culinary traditions, and it features the first local peppers and tomatillos of the season.
Ingredients: pastured chicken bone broth, tomatillos, onions, poblano peppers, olive oil, pumpkin seeds, cilantro, parsley, sesame seeds, serrano peppers, epazote, Hoja Santa, garlic, lime juice, Celtic sea salt, black pepper, oregano
Recipe is gluten-free, dairy-free and Gaps Diet-friendly.