Puerco en Pipián

Ingredients

• •2 lbs pork shoulder, cut into 2-inch cubes
• •1 cup raw pumpkin seeds (pepitas)
• •4 poblano peppers, roasted and peeled
• •2 serrano peppers
• •1 small onion, quartered
• •3 cloves garlic
• •1 cup chicken broth (gluten-free)
• •1/2 cup cilantro leaves
• •2 tbsp vegetable oil
• •1 tsp salt
• •1/2 tsp black pepper

Directions

1. 1Boil pork with half the onion and salt in water for 30 minutes until tender. Reserve 2 cups of broth.
2. 2Toast pumpkin seeds in a dry skillet for 3-4 minutes, then blend with poblanos, serrano peppers, garlic, cilantro, and chicken broth until smooth.
3. 3Heat oil in a large pot and strain the green sauce through a fine mesh into the pot.
4. 4Simmer the sauce for 5 minutes, stirring occasionally.
5. 5Add cooked pork and 1 cup of reserved broth to the sauce, season with salt and pepper.
6. 6Simmer for 15-20 minutes until flavors meld and sauce thickens slightly.
7. 7Serve hot with rice, tortillas, or crusty bread.

💡 Slow cooker: cook LOW 6–7 hours, or HIGH 3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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