Pollo en pipián verde

Method

1. 1 Boil chicken thighs with onions, garlic, and salt for 25 minutes, reserving the broth.
2. 2 Roast pumpkin seeds in a dry pan for 5 minutes until they crackle and release their aroma, then let them cool.
3. 3 Boil tomatillos with fresh chilies for 10 minutes, then blend them with pumpkin seeds, coriander, lettuce, and cumin powder.
4. 4 Strain the sauce through a sieve, sauté over medium heat for 10 minutes, then add chicken broth until the sauce thickens to a creamy consistency.
5. 5 Add the chicken thighs and simmer for 10 minutes, season with salt, and serve with white rice.

With an appliance

• Pressure cooker 48 min

  Replace step 1: cook chicken thighs under high pressure for 7 minutes, then allow to rest for 8 minutes; reduce heat for about 10 minutes, ensuring the meat is tender and retains its juices for the sauce. The steps for roasting the nuts and grinding the sauce remain unchanged.