Yields Makes 8 servings

How to Make It

Step 1
1

In a 6- to 8-quart pan, combine onion, tomatillos, chilies, garlic, and 2 1/2 cups water.

Step 2
2

Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes. Drain.

Step 3
3

In a food processor or blender, smoothly purée vegetable mixture with romaine, cilantro, and radish leaves.

Step 4
4

Pour about half the purée into a bowl; set aside.

Step 5
5

Add 1 1/2 cups pumpkin seeds and 1/2 cup broth to purée in food processor; whirl until mixture is smooth. Pour into cooking pan.

Step 6
6

Pour purée from bowl back into food processor. Add peanuts, sesame seed, and 1/2 cup broth and whirl until smooth. Add to pan.

Step 7
7

Add 3 cups broth to pan. Bring to a simmer over medium heat. Cover and cook over low heat, stirring occasionally, until sauce thickens, about 30 minutes. Sauce will look curdled.

Step 8
8

In a food processor or blender, whirl about half the sauce and 1 cup broth until smooth. Pour into a fine strainer over a bowl, pressing sauce through with the back of a spoon; discard residue.

Step 9
9

Purée remaining sauce and 1 cup broth, and rub through strainer. (If making ahead, cover when cool and chill airtight up to 2 days.)

Step 10
10

Return sauce to pan and stir over medium heat until hot.

Step 11
11

Ladle about 3/4 cup sauce onto each dinner plate; lay chicken in sauce and garnish with cilantro sprigs and remaining pumpkin seeds. Accompany with remaining sauce and salt and pepper to add to taste.

Ingredients

 1 onion (6 oz.), quartered
 1/2 pound tomatillos, husked and rinsed
 2 fresh jalapeño chilies (2 oz. total), stemmed
 4 cloves garlic, peeled
 2 romaine lettuce leaves
 1 cup lightly packed fresh cilantro
 1/4 cup radish leaves
 1 2/3 cups (about 1/2 lb.) hulled, salted, and roasted pumpkin seeds
 6 cups chicken broth
 3/4 cup (about 1/4 lb.) unsalted, dry-roasted peanuts
 1/3 cup Asian sesame seed
 4 to 6 warm poached or baked boneless, skinless chicken breast halves (1 3/4 to 2 1/2 lb. total), sliced, or 2 pounds warm cooked firm-flesh fish, such as halibut or swordfish
  Cilantro sprigs
  Salt and pepper

Directions

Step 1
1

In a 6- to 8-quart pan, combine onion, tomatillos, chilies, garlic, and 2 1/2 cups water.

Step 2
2

Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes. Drain.

Step 3
3

In a food processor or blender, smoothly purée vegetable mixture with romaine, cilantro, and radish leaves.

Step 4
4

Pour about half the purée into a bowl; set aside.

Step 5
5

Add 1 1/2 cups pumpkin seeds and 1/2 cup broth to purée in food processor; whirl until mixture is smooth. Pour into cooking pan.

Step 6
6

Pour purée from bowl back into food processor. Add peanuts, sesame seed, and 1/2 cup broth and whirl until smooth. Add to pan.

Step 7
7

Add 3 cups broth to pan. Bring to a simmer over medium heat. Cover and cook over low heat, stirring occasionally, until sauce thickens, about 30 minutes. Sauce will look curdled.

Step 8
8

In a food processor or blender, whirl about half the sauce and 1 cup broth until smooth. Pour into a fine strainer over a bowl, pressing sauce through with the back of a spoon; discard residue.

Step 9
9

Purée remaining sauce and 1 cup broth, and rub through strainer. (If making ahead, cover when cool and chill airtight up to 2 days.)

Step 10
10

Return sauce to pan and stir over medium heat until hot.

Step 11
11

Ladle about 3/4 cup sauce onto each dinner plate; lay chicken in sauce and garnish with cilantro sprigs and remaining pumpkin seeds. Accompany with remaining sauce and salt and pepper to add to taste.

Pipián Verde