Best Pork In Pipian Sauce Recipes

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PIPIáN ROJO RECIPE



Pipián Rojo Recipe image

Looks like Mole, right? Well, is it a little similar, but it's actually a pipián rojo, a dish made with dried peppers and seeds. After all these years blogging, I don't know why, I didn't post this recipe before, a classic dish from my hometown... Surprise your family today!

Provided by Mely Martínez

Categories     Main Course     Pork

Time 45m

Number Of Ingredients 17

1 ½ Pork loin (cut into large cubes)
2 tablespoons vegetable oil
1 cup water
2 Ancho peppers, seeded & deveined
2 Guajillo peppers, seeded & deveined
1 chipotle pepper
¼ cup peanuts
1/3 cup pumpkin seeds
¼ sesame seeds
1- in cinnamon stick
2 cloves
2 allspice berries
1 teaspoon cumin
1 small tomato
1/3 medium white onion
2 garlic cloves
Salt and pepper to season

Steps:

  • Season the meat with salt and pepper. Heat the oil over medium-high heat in a large saucepan. Once the oil is hot, add the meat, and sear both sides, turning once when the meat gets a light golden color. This step will take about 5 minutes total. Add one cup of water to the saucepan and cover to simmer and cook until the meat is almost fork-tender.
  • While the meat is cooking, let's prepare the sauce. Prepare a medium-size saucepan
  • with 2 cups of water where you are going to be placing all the toasted ingredients. Toast the peppers over medium-high heat for about 30 seconds per side. Place in the saucepan.
  • Lightly toast the seeds in a skillet or frying pan. We'll start with the larger seeds: first the peanuts, then the pumpkin seeds and finally the sesame seeds. Toasting the peanuts will take about 1-1/2 minutes, afterward remove and place in a bowl. Toast the pumpkin seeds, being careful not to burn them. Once they start to get a golden color, they will begin to jump; use a wooden spatula to stir. This step is a very quick one, and the same process applies to the sesame seeds that will be roasted in a matter of seconds. Place roasted seeds in the bowl with the water.
  • Now, slightly roast cinnamon, cumin seeds, cloves and allspice berries. Place them in the bowl with water once toasted.
  • Finally, roast the tomatoes, onion, and garlic, turning occasionally to obtain an even roasting. Place in the bowl with the water.
  • Place the bowl's contents in the saucepan over a medium-high heat and cook for about 8 minutes; set aside to let the ingredients soften.
  • Check the meat for doneness, and add more water if needed.
  • Place all the sauce's ingredients in your blender pitcher and process until you have a smooth and robust sauce. Do not process it for a long period of time, just enough to blend the ingredients.
  • Pour the sauce into a large skillet and turn up the heat to medium-high and slowly cook the sauce. Add the pieces of meat and stir occasionally. Keep cooking for about 10 minutes. The fats will float over the surface by now. If the sauce seems too thick, add a little chicken broth or water. Season with salt and pepper.

Nutrition Facts : ServingSize 4 oz, Calories 328 kcal, Carbohydrate 13 g, Protein 30 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 502 mg, Fiber 5 g, Sugar 5 g

PIPIáN



Pipián image

Pumpkin seeds figure heavily in much Mexican cooking. You can buy them toasted, but toasting them is an easy enough task, and they're arguably better when toasted fresh-especially in lard or oil. (If you'd like to avoid the mess-or the lard-you can also toast the seeds on a baking sheet in a 350°F oven or in a dry skillet as you would sesame seeds, page 596.) Ancho chiles-dried poblanos-are mild and richly flavored. You can use them freely without worrying about overpowering heat. This sauce is best served over something simple, like grilled steak or chicken.

Yield makes about 2 cups

Number Of Ingredients 7

1 cup hulled pumpkin seeds
4 tablespoons lard or neutral oil, like corn or grapeseed
2 cups chicken stock, preferably homemade (page 160), or water
3 or 4 ancho chiles, to taste
2 garlic cloves, peeled
Salt and freshly ground black pepper to taste
Fresh lime juice to taste

Steps:

  • If the pumpkin seeds you have are already toasted, proceed to step 2. Otherwise, heat 3 tablespoons of the lard in a heavy skillet over medium-high heat. A minute later, add the pumpkin seeds and cook, shaking and stirring the pan constantly for a minute or two, until the seeds start to puff. (Take care not to overcook the seeds, which will make the sauce bitter; and be prepared for flying seeds popping out of the pan.) Remove the toasted seeds with a slotted spoon and cool. (Discard any blackened seeds.) Meanwhile, warm the stock and soak the chiles in it. When they have softened, after 10 to 15 minutes, remove their stems and seeds; reserve the soaking liquid.
  • Put the seeds in a food processor and process until pasty, stopping the machine and scraping down the sides if necessary. Add the garlic, chiles, and as much of the soaking liquid as you need to process until quite smooth.
  • Turn the heat under the pan back to medium and add the remaining lard or oil. Reheat the sauce with enough liquid to thin to a pleasing consistency, stirring occasionally, until it just boils and thickens slightly. Remove from the heat. Taste and add salt and pepper as needed, then stir in the lime juice; serve hot or at room temperature. (This keeps well, covered and refrigerated, for up to 3 days; bring back to room temperature or reheat before serving and always add the lime juice at the last minute.)
  • In step 2, add 2 tomatoes (preferably peeled and seeded) and 2 to 4 garlic cloves, peeled, to the mix; you will need less of the reserved liquid.
  • Omit the lard and toast the pumpkin seeds as you would sesame seeds (page 596). Omit the ancho chiles and puree the toasted seeds with chile powder to taste (about 1 tablespoon), at least 1/4 cup chicken stock, preferably homemade (page 160), or water, and salt and pepper to taste. Reheat and add the lime juice.

GREEN PIPIAN



Green Pipian image

This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.

Provided by Martha Rose Shulman

Categories     dips and spreads, one pot

Time 40m

Yield Makes about 1 3/4 cups

Number Of Ingredients 10

1/2 cup hulled untoasted pumpkin seeds
1/2 pound tomatillos, husked, rinsed, and coarsely chopped, or 2 13-ounce cans, drained
1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
3 romaine lettuce leaves, torn into pieces
1/4 small white onion, coarsely chopped, soaked for 5 minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1/4 cup loosely packed chopped cilantro
1 1/2 cups chicken stock
1 tablespoon canola or extra virgin olive oil
Salt, preferably kosher salt, to taste

Steps:

  • Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
  • Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
  • Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED PORK TENDERLOIN WITH PIPIAN SAUCE



Grilled Pork Tenderloin with Pipian Sauce image

Categories     Backyard BBQ     Pork Tenderloin     Peanut     Radish     Pumpkin     Summer     Grill     Grill/Barbecue     Healthy     Tomatillo     Seed     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1- to 1 1/4-pound pork tenderloin, cut into 1/2-inch-thick medallions
3 tablespoons vegetable oil
1/2 onion, coarsely chopped
3/4 cup pumpkin seeds (pepitas)
1/4 cup peanuts (1 1/2 ounces)
1/4 cup sesame seeds (1 1/2 ounces)
2 garlic cloves, minced
4 cups water
12 ounces tomatillo,* husked
2 teaspoons coarsely chopped seeded jalapeño chili
1 1/2 cups fresh cilantro leaves
1 1/2 cups torn romaine leaves
1 1/4 cups low-salt chicken broth
3 radishes, trimmed, chopped

Steps:

  • Place pork between 2 sheets of waxed paper. Pound to 1/4- to 1/2-inch thickness. (Can be made 4 hours ahead. Cover; chill.)
  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 5 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside.
  • Place 4 cups water, tomatillos, and jalapeño in small saucepan. Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer tomatillos, jalapeño, reserved 1/4 cup liquid, cilantro, lettuce, broth, radishes, and seed mixture to blender. Blend sauce until smooth, stopping occasionally to push down ingredients.
  • Heat 1 tablespoon oil in large skillet over medium heat. Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper. Grill until cooked through, about 2 minutes per side. Divide among 4 plates. Stir sauce over medium heat until heated through. Spoon sauce over pork.
  • Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.

PIPIAN VERDE - MEXICO



Pipian Verde - Mexico image

From Chef Ana Isabel Garcia at La Villa Bonita School of Mexican Cuisine in Cuernavaca, Mexico. If you can't get epazote leaves, use Mexican oregano.

Provided by Mme M

Categories     Stew

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

4 lbs pork butt
3 garlic cloves
6 peppercorns
2 1/4 lbs tomatillos, husks removed and washed
2 serrano chilies or 1 jalapeno chile
1/3 cup vegetable oil or 1/3 cup lard
3 1/2 ounces green pumpkin seeds
salt, to taste
4 -5 epazote leaves or 1 teaspoon oregano

Steps:

  • Cut pork in 1 to 1 1/2 inch pieces and put with garlic and peppercorns in water to cover. Cook until just tender. Do not overcook as pork will continue cooking in sauce. Reserve pork stock. (A pressure cooker works well for cooking the pork.).
  • Roast tomatillos and chiles in roasting pan until well cooked, up to 30 minutes. In saucepan, put 1 tablespoon lard or oil. Add pumpkin seeds and cook until puffy.
  • Put roasted tomatillos, chiles, pumpkin seeds and 2 cups of the pork stock in blender until mixture is smooth. Don't strain.
  • Put remaining oil in deep pot and heat. Add tomatillo mixture, lower the heat to medium and add salt and the epazote (or oregano). If sauce is too thick, add a little more stock. Add pork and cook an additional 10 minutes. Don't worry if the sauce curdles somewhat. It should do that.
  • Serve with fresh corn tortillas and rice and beans as side dishes.
  • Note: Chicken or shrimp can be substituted for pork. Pork chops or pork loin also can be used; if so, grill or cook separately and make the sauce with chicken stock.
  • Makes 8-10 servings.

Nutrition Facts : Calories 694.4, Fat 51.7, SaturatedFat 14.8, Cholesterol 149.7, Sodium 142.2, Carbohydrate 10.2, Fiber 3, Sugar 5.2, Protein 46.9

PORK CHOPS IN PIPIAN



Pork Chops in Pipian image

This is a recipe built on my memory of a dish I ate in a sticky-tabled Mexican restaurant in pregentrification Park Slope, Brooklyn: fried pork chops served over a thick, spicy sauce of seeds and nuts and chiles - what the cookbooks and histories of Mexican food call pipian, for the pepitas, or pumpkin seeds, used in its creation. It is hardly authentic, but it is simple to make and hugely delicious. Make sure to get a good hard sear on the pork chops before nestling them into the sauce, then serve with tortillas.

Provided by Sam Sifton

Categories     main course

Time 1h

Yield 4 servings

Number Of Ingredients 20

4 medium-thick pork chops, bone-in or boneless
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons neutral oil
8 chiles de árbol
3 plum tomatoes
1 small onion, peeled and thickly sliced
3 cloves garlic, unpeeled
1/2 cup raw, hulled, unsalted pumpkin seeds
1/3 cup unsalted peanuts
1/3 cup hulled sesame seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice (or 2 allspice berries)
1 canned chipotle pepper
2 tablespoons neutral oil, lard or chicken fat
1 cup chicken broth, homemade or low-sodium
1 tablespoon kosher salt
1 tablespoon light brown sugar
1 tablespoon cider vinegar

Steps:

  • Make the sauce: Remove the stems from the chiles de árbol, and gently roll the chiles between your fingers to remove the seeds. Discard seeds. Set a bare skillet over high heat for 5 minutes, then add the chiles. Toast until they are darkened and fragrant, approximately 4 to 5 minutes. Place them in a bowl, cover with 2 cups boiling or very hot water, and set aside to soak.
  • Return the skillet to high heat. Add the tomatoes, onion and garlic, and cook, turning occasionally, until charred, approximately 10 minutes. Put the vegetables on a plate, and set aside to cool, then slip the skins off the cloves of garlic.
  • Return the skillet to medium-low heat. Place the pumpkin seeds, peanuts and sesame seeds in the skillet, and cook, stirring and shaking the pan continuously, until they are toasted and fragrant, approximately 2 to 4 minutes. Put the seeds and nuts in a bowl, and stir in the cinnamon, cloves and allspice.
  • Put the chiles and soaking liquid in a blender with the tomatoes, onion, garlic, the nut-seed mixture and the chipotle. Purée until smooth.
  • Add the oil, lard or chicken fat to a large, heavy-bottomed pot, and heat over medium heat until it is nearly smoking. Add the purée. It will sputter a lot. Lower the heat, and stir, cooking the mixture down to a thick paste. It will continue to sputter and pop. Add the broth to the paste, and stir, then season with the salt, sugar and vinegar, and cook for another 15 minutes or so, until it resembles a thick, creamy soup. Lower heat to a bare simmer.
  • Make the pork chops: Season the pork chops aggressively with salt and pepper, and dust them with the flour. Add the oil to the skillet, and heat over medium-high heat until nearly smoking. Add the chops, and let them cook undisturbed, in batches if necessary, until crisp and well browned, about 5 minutes per side. Set them aside to rest for 5 minutes or so. Serve a chop per person on a generous amount of sauce, with tortillas to mop it up. Extra sauce can be used to braise chicken, lamb or more pork, or as a topping for enchiladas.

Nutrition Facts : @context http, Calories 795, UnsaturatedFat 37 grams, Carbohydrate 28 grams, Fat 53 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 12 grams, Sodium 1161 milligrams, Sugar 11 grams, TransFat 0 grams

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