This recipe is derived from the recipe of the same name in the Elizabeth Ortiz cookbook The New Complete Book of Mexican Cooking, but only includes the sauce (not the chicken) and modified to be vegetarian (and probably vegan).
In the original, 2 lb of chicken is initially fried to crisp the skin and then slow cooked in the sauce (made with chicken stock instead of vegetable) until done.
A variation is to replace the pepitas below with the same amount of sesame seeds and otherwise follow the recipe. The name changes to Pipián Verde De Ajonjolí. Also very tasty.
| Quantity | Item |
|---|---|
| 1-2 C | vegetable stock |
| ½ lb | tomatillos (canned or fresh) |
| 1 | onion chopped |
| 2 cloves | garlic chopped |
| 1 ea | Serrano chile, or to taste |
| ½ C | raw pepitas |
| ½ C | raw slivered almonds, or almond flour |
| ½ C | cilantro chopped |
| 2-3 | cloves |
| salt and pepper to taste |
Toast the almonds (if not using almond flour) and pepitas and grind to a powder in a spice grinder. The toasting provides extra depth of flavor.
Saute the onions, garlic, and chile (if using) until the onions are transparent - don't brown. Add the cilantro and tomatillos and blend to a smooth sauce, either in place with a wand blender, or in a blender.
Return the sauce to the pan and heat to medium high. Add the ground almond and pepitas and mix to remove lumps. Add the stock, mixing it in slowly, again to avoid lumps. Turn the heat down to medium low and as it continues to thicken, add more stock to get the consistency you desire. Season with salt and pepper to taste.