Pipián Verde con Verduras

Pipián Verde con Verduras recipe from Pati’s Mexican Table Episode 1403 “Living Legacy”

📝 Ingredients

• 1 pound tomatillos (husks removed, rinsed)
• 3 garlic cloves
• 2 jalapeño or serrano chiles (stemmed)
• 1 1/3 cups hulled raw pumpkin seeds
• 1/3 cup sesame seeds (lightly toasted)
• 3 scallions (white and light green parts, roughly chopped)
• 1 cup packed cilantro leaves and upper parts of stems
• 1 cup parsley leaves
• 10 fresh epazote leaves
• 1/2 cup radish leaves
• 2 teaspoons kosher salt
• 3 tablespoons vegetable oil
• 3 cups chicken or vegetable broth
• 1 pound chayote squash (peeled and cut into julienne or matchsticks)
• 1 pound green beans (tips removed and cut into diagonal pieces of about 1 1/2”)
• 1 pound zucchini (halved lengthwise and cut into half moons)
• 3 radishes (stemmed and thinly sliced, to garnish)

👨‍🍳 Instructions

1. 1--- To Make the Pipián: ---
2. 2Cover the tomatillos, garlic, and chiles with water in a medium saucepan and bring to a simmer over medium-high heat. Cook until the tomatillos change from bright to dull green and are soft but not breaking apart, about 10 minutes. Remove from the heat.
3. 3Preheat a small saute pan over medium heat and toast the pumpkin seeds, stirring frequently, until slightly browned and they start to pop.
4. 4In a blender or food processor, pulse the pumpkin seeds until finely ground. Add the sesame seeds and grind once more. Add the tomatillos, garlic, chiles, 1 cup of the tomatillo cooking liquid, scallions, cilantro, parsley, epazote, radish leaves, and salt. Puree until completely smooth.
5. 5Heat the oil in a large pot or casserole over medium-high heat. When the oil is hot, pour in the puree and broth and stir well. Once it comes to a simmer, reduce to a medium simmer, and cook, partially covered, for 30 minutes or so, stirring often, until the sauce has thickened enough to coat the back of a wooden spoon and has “broken” with little pools of oil on top.
6. 6--- To Cook the Vegetables: ---
7. 7Bring salted water to a boil in a medium saucepan. Starting from the firmer to the softer, first add the chayote sticks, cook for 3 to 4 minutes and remove with a slotted spoon. Next, add the green beans, cook for a couple minutes and remove with a slotted spoon.
8. 8Add the cooked chayote and green beans to the simmering pipián verde, along with the zucchini, and let it all finish cooking together, 3 to 4 minutes.
9. 9Serve garnished with radish slices. You can serve with white rice on the side and warm corn tortillas.