World Flavors Cookbook

Pollo en Pepián Verde

Guatemala's great green pumpkin seed sauce — chicken in a thick, nutty green pepián made with toasted pumpkin seeds, tomatillos, and chile pasa.

Cuisine: Guatemala

Ingredients

• 1 whole chicken, cut into pieces
• 200g pumpkin seeds (pepitas), dry-toasted
• 6 tomatillos, husked
• 3 chile pasa (dried poblano)
• 3 chile guaque or ancho, toasted
• 1 onion, charred
• 4 cloves garlic, charred
• 1 bunch fresh cilantro
• 2 tbsp lard or oil
• Salt

Instructions

1. Simmer chicken pieces in salted water until partially cooked. Reserve broth.
2. Blend toasted pumpkin seeds, tomatillos, chilies, onion, garlic, and cilantro with some broth.
3. Fry the pepián paste in hot lard, stirring, until it darkens and smells nutty.
4. Add chicken and enough broth to make a thick sauce.
5. Simmer 20 minutes until chicken is cooked through.
6. Serve with rice and tortillas.