2 large poblano peppers, destemmed, seeded, and chopped small
2/3 c raw pumpkin seeds/peptias
6 whole peppercorns
3 whole allspice berries
1 tsp. whole cumin seeds
1 large onion, chopped
5 cloves garlic, minced
1 - 2 tsp. salt
12 oz. canned tomatillos or salsa verde
1 c fresh cilantro leaves
1 1/2 c chicken stock
In large saute pan, heat olive oil over medium
heat. Add pumpkin seeds, peppercorns, allspice and
cumin seeds. Saute until fragrant, about 3 - 4
minutes. Transfer to small bowl and set aside.
In same pan, heat 1T olive oil over medium heat
and add onion, chopped poblanos and garlic and
saute, stirring regularly until onions are
translucent and have softened, about 4 min.
Transfer onion/garlic to reserved pumpkin seed
mixture and allow to cool slightly before
transferring mixture to blender.
To blender, add canned tomatillos/salsa verde and
chicken broth. Puree to smooth consistency.
Transfer pureed sauce mixture from blender back to
pan and bring to boil then reduce to simmer for 5
minutes. Add additional chicken stock to thin if
desired. Adjust salt to taste.
Serve with chicken, shrimp, or over enchiladas or tamales.
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