Quick Summary: A tangy, herbal Mexican sauce made from pumpkin seeds, tomatillos, poblano and serrano peppers, and fresh cilantro, served over chicken. Sometimes called mole verde, though pipián always features pumpkin seeds as the star. Easier than complex moles but deeply flavorful. Tested in Oaxaca and brought home to my Minnesota kitchen. Prep: 30 min | Cook: 35 min | Serves: 6
Jump to: RECIPE | Pipián vs Mole Verde | Ingredients | Step by Step | Other Uses for the Sauce| Sides | FAQ
Pipián verde is a green sauce made from pumpkin seeds, tomatillos, and fresh peppers, blended smooth and simmered briefly with pre-cooked chicken. The result is tangy, herbal, and gently spicy, with the pumpkin seeds providing richness and texture.
I first had pipián in Oaxaca on a culinary trip with Les Dames d’Escoffier. I ordered it expecting a sauce and received a soup, which surprised me but was delicious. At home, I make it as a sauce over chicken thighs and serve it with Mexican red rice.
Pipián is sometimes called mole verde, or green mole, and they are similar. The distinction is that pipián always features pumpkin seeds as a primary ingredient. Mole verde may or may not include them. Either way, this dish is much simpler than the complex moles with dozens of ingredients.
It’s an excellent entry point into the mole family. The mole rojo recipe is another mole that is not too elaborate.
This post may contain affiliate links. As an Amazon Associate, I also earn from qualifying purchases. You can read our disclosure information here–
What Is Pipián Verde?
Pipián is a family of Mexican sauces built on ground seeds, typically pumpkin seeds (pepitas). Verde means green, referring to the color from tomatillos, poblanos, serranos, and fresh herbs.
The sauce has pre-Hispanic roots. Pumpkin seeds were cultivated in Mesoamerica long before Spanish contact, and seed-based sauces were part of the indigenous culinary tradition. Pipián predates the complex moles that developed after Spanish colonization brought Old World ingredients.
The flavor profile is bright and tangy from the tomatillos, gently spicy from the peppers, rich texture from the pumpkin seeds, and fresh brightness from the cilantro.
It’s lighter than the dark, complex moles that many people think of when exploring Mexican cuisine.
Pipián vs Mole Verde
The terms are often used interchangeably, and the dishes do overlap significantly. The key distinction is as follows:
- Pipián always features pumpkin seeds as a primary ingredient. The seeds provide the sauce’s body and richness.
- Mole verde may include pumpkin seeds but doesn’t require them. Some versions use other nuts or seeds, or rely on herbs and tomatillos alone for the green color.
Both are green, tangy, and herbal. Both use tomatillos and fresh peppers. For practical purposes, if pumpkin seeds are prominent, call it pipián. If they’re absent or minor, call it mole verde.
Key Ingredients
The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.
Part of the reason I don’t like to call pipián verde sauce a mole, is because making moles tend to intimidate home cooks. Most traditional moles have a lengthy ingredient list, often with ingredients that are difficult to find in many U.S. grocery stores.
Pipián verde sauce is simple relative to these other classic Mexican moles. Simple does not equate to a loss in flavor however. Here are the key ingredients, with possible substitutions:
- Pumpkin seeds (pepitas): Use hulled, raw pumpkin seeds. Toast them lightly for deeper flavor. They provide richness, body, and the sauce’s characteristic texture.
- Tomatillos: The tangy base. Remove papery husks and rinse off the sticky residue before cooking. Simmer until softened.
- Poblano peppers: Mild, earthy, with subtle heat. Char under the broiler until blackened, then steam in a covered bowl to loosen skins. You can substitute other mild chile peppers, like Pasilla or Anaheim, but poblano peppers are traditional.
- Serrano peppers: Provide the heat. Jalapenos can be substituted for serranos. Adjust quantity to your preference.
- Cilantro: Fresh and bright. Include stems for more flavor.
- Chicken stock: Thins the sauce to proper consistency.
- The protein: Chicken thighs are traditional. Pork works well. Some versions use fish.
- Epazote: sometimes hard to find fresh. You can order dried epazote online.
How to Make Chicken Pipián Verde (Step by Step)
Chicken pipián verde is basically two separate recipes that are briefly heated together at the end.
The chicken is precooked and can be cooked according to your favorite method, whether it be grilled, baked or sautéed. The sauce is made in a few different steps, with everything being blended together as a puree before adding to the pre-cooked chicken.
**Tip: If you cook the sauce too long it will lose its bright color and turn to a dull olive green. The chicken is pre-cooked, so the sauce and chicken only need to be simmered together for a few minutes to heat the sauce.
Individual Steps:
Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.
Other Uses for Pipián Sauce
In March, 2023 I took a culinary trip to Oaxaca with a group of women from Les Dames d’Escoffier. I came back inspired to make many of the wonderful Mexican dishes I experienced on that trip.
I had previously heard about pipián sauce and ordered it at one of the local restaurants. Unexpectedly, it arrived as a soup! It was delightful, but at home I decided to try this flavor memory as a sauce with chicken.
I suspect there are many uses of this green tangy sauce. Here are a few popular ones:
- Use as an enchilada sauce (pour over rolled up tortillas and bake)
- Add to the crockpot when making shredded pork.
- Use it over baked eggs.
- Chile verde stew.
- Addition to burritos/ tacos or carnita bowls.
- Addition to my all-time favorite “chorizo and egg dinner”.
- In vegetarian queso y rajas (cheese and pepper) tamales;
- Topping for grilled fish or meat dishes (like this Grilled Salmon);
The sauce keeps refrigerated about 5 days and freezes well for 3 months. Thin it with water or stock when reheating.
Mexican Side Dishes
The most common side dish served with Chicken Pipián is Mexican rice. Of course Mexican red rice (Arroz Rojo) is the classic side dish in general for many a Mexican meal.
We have a tradition in our family where we can request a family member to make our dinner of choice. This year my son (see photo above) made a Mexican fiesta. In addition to the chicken pipián and Mexican rice he made this Mexican fruit salad.
For dessert, my daughter and I tried to make an choco flan (Impossible cake), but it was a huge fail. It turned out more like a chocolate malt!
I learned from our mistakes and tried it again, and this time it was a big success. I think our biggest mistake was trying to unmold it before it was thoroughly chilled. I’m now happy to share this “successful” recipe for impossible cake...it wasn’t really impossible after all!
Frequently Asked Questions
You will likely have some extra sauce, which will keep in the refrigerator for about 5 days. Reheat slowly with a little more water or broth.
You can freeze the sauce in an airtight container for up to 3 months.
Mildly to moderately, depending on how many serranos you use. Poblanos are very mild. The tomatillos provide tang more than heat. Adjust serranos to your preference.
Yes. Toasting adds depth. Toast in a dry skillet over medium heat until fragrant and starting to pop, about 3-4 minutes.
There’s no perfect substitute. Green tomatoes with extra lime juice approximates the tang. The flavor will be different but the dish will still work.
The sauce can be made a day ahead. The color may dull slightly. Cook the chicken fresh and combine just before serving.
Mexican red rice (arroz rojo) is classic. Plain rice, beans, or warm tortillas all work.
Check out this complete guide to stocking your pantry for Mexican cooking, from everyday meals to holiday celebrations.
Chicken Pipián Verde
Equipment
- large bowl
Ingredients
- 3 fresh poblano peppers
- 12 tomatillos
- 2 serrano peppers
- 2 cups chicken stock
- 1 onion about 1 cup roughly chopped
- 3 cloves garlic peeled
- ½ cup cilantro Including stems
- ¾ cup hulled pumpkin seeds pepitas
- 1 teaspoon salt
- 2 tablespoons oil
- 2 pounds chicken thighs
- additional pumpkin seeds for garnish
- 1 lime optional for garnish, cut into wedges
Instructions
- Place poblano peppers on a sheet pan and broil under high heat. Turn them frequently and move tray around until they are charred on all sides. Remove and place in large bowl or pan and cover tightly so they can steam.While the peppers are steaming, peel the papery skins off the tomatillos, half the serranos and simmer in a pot of water until they are softened (about 15 minutes).3 fresh poblano peppers, 12 tomatillos, 2 serrano peppers
- When the poblano peppers are cool enough to handle, pull out the stems and seeds, and remove the skins (some bits of skin may be left on peppers and that’s OK). Place the peppers in a blender container.
- Drain the water from the saucepan and place the softened tomatillos and serranos in the blender with the poblanos. Add 2 cups of chicken stock, onion, garlic, cilantro, pumpkin seeds, and salt, and blend on high until everything is smooth.2 cups chicken stock, 1 onion, 3 cloves garlic, 1/2 cup cilantro, ¾ cup hulled pumpkin seeds, 1 teaspoon salt
- Heat oil in a large skillet over medium heat and sauté the chicken thighs until no longer pink (about 15 minutes). Alternatively, grill the chicken thighs or cook in your favorite method.When chicken is cooked through, pour the Verde sauce into the skillet over the chicken pieces and bring the sauce to a simmer. Add more water or stock if the sauce seems too thick. Taste and add more salt if needed.Do not simmer the chicken and sauce for too long or the bright colors of the sauce will turn a drab olive green.2 tablespoons oil, 2 pounds chicken thighs
- Garnish the plate with pumpkin seeds and lime wedges.additional pumpkin seeds for garnish, 1 lime
Delicious and easy to follow. My husband loves it!
Thanks! So glad you liked it!