Pipián Verde de Pollo (Chicken in Green Pumpkin Seed Mole)
Tender chicken and green vegetables in a silky, herby sauce thickened with pumpkin seeds, a festive dish that is easier than it looks.
Made with Green mole (pipian verde) and Mexican chicken stock (caldo de pollo) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £3.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the chicken with salt. Heat the oil in a wide, deep pan over a medium-high heat and brown the thighs for 4 minutes per side. Lift out onto a plate.
8 min - 2
Pour in your ready made green mole (see the base recipe) and the caldo de pollo. Stir well and bring to a gentle simmer.
- 3
Return the chicken to the pan with the potatoes. Cover and simmer for 20 minutes, stirring now and then so the sauce does not catch.
20 min - 4
Add the green beans and courgette and simmer, uncovered, for 8 minutes more, until the vegetables are tender and the chicken is cooked through.
8 min - 5
Warm the corn tortillas in a dry pan or foil. Serve the chicken and sauce in shallow bowls with the tortillas and lime.
Tips
- Stir the sauce often once it is hot. Mole made with seeds thickens and sticks easily, and the heat should stay at a low simmer.
- Pumpkin seeds are seeds, not tree nuts, but check packets for nut warnings if you cook for a nut allergy.
- If the sauce gets too thick, loosen it with a splash of hot caldo, not water, to keep the flavour.
Storing and freezing
Keeps in the fridge for up to 3 days. Cool within 1 to 2 hours, freeze for up to 2 months without the potatoes, and reheat gently until the chicken is steaming hot all the way through.
Questions
What is pipián verde?
Pipián verde is a green mole thickened with ground pumpkin seeds, with tomatillo, green chilli and herbs. It is older and lighter than the dark chocolate moles of Puebla and Oaxaca.
Can I use other meat?
Yes. Pork shoulder (simmer 1 hour 30 minutes), turkey thighs or a firm white fish all work. Adjust the cooking time until the meat is tender and cooked through.
Is it gluten free and dairy free?
Yes. With homemade caldo, corn tortillas and the green mole base, it has no gluten, dairy, egg or tree nuts.
More made with green mole (pipian verde)
Pollo en Pipián Verde (Chicken in Green Pumpkin Seed Sauce)
GFDFEFTamales Verdes de Pollo con Pipián (Green Chicken Tamales)
GFDFEFEnchiladas de Pipián Verde con Calabacín (Pumpkin Seed Courgette Enchiladas)
EFNFChiles Poblanos Rellenos con Pipián Verde (Stuffed Poblanos in Green Sauce)
EFNFVDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.