Pollo en Pipian Verde Recipe

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Pollo en Pipian Verde
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Ingredients
24
Count
Nutrition
108
Calories
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Ingredients:

Directions:

  1. Rinse chicken and cut garlic head in half crosswise. In a 6-quart kettle cover chicken, garlic halves, onion, coriander, salt, peppercorns, and allspice with water and simmer, covered, 1 hour, or until chicken is tender. Transfer chicken to a bowl to cool and reserve stock.
  2. Shred chicken, discarding skin and bones. Pour reserved stock through a fine sieve into a bowl, pressing garlic pulp through sieve. Measure 3 cups stock for sauce and reserve remainder for another use. Chicken and stock may be made 1 day ahead and cooled completely, uncovered, before being chilled separately, covered. (Stock keeps, frozen, 1 month.)
  3. Make sauce: Heat a large heavy skillet over moderate heat until hot and toast pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer seeds to a plate to cool. In skillet heat sesame and cumin seeds, allspice, cloves, and peppercorns, stirring, until fragrant, about 1 minute, and transfer to plate. When seeds and spices are cool, in an electric spice/coffee grinder grind mixture in 4 batches to a powder.
  4. If using fresh tomatillos, discard husks and rinse with warm water to remove stickiness. Stem serrano chilies. In a saucepan simmer fresh tomatillos and serranos in salted water to cover 10 minutes. If using canned tomatillos, drain them and leave serranos uncooked. Transfer tomatillos and serranos (use a slotted spoon if simmered) to a blender and purée with onion, garlic, 1/4 cup coriander, and salt until completely smooth.
  5. In a 5-quart heavy kettle simmer tomatillo purée in lard or oil, stirring frequently, 10 minutes. Add 2 1/2 cups stock and stir in powdered pumpkin-seed mixture. Simmer sauce, stirring occasionally, 15 minutes, or until slightly thickened. Sauce may be prepared up to this point 1 day ahead and cooled completely, uncovered, before being chilled, covered.
  6. Roast and peel poblano chili . In blender purée poblano with remaining 1/2 cup stock and remaining 1/4 cup coriander until completely smooth. Stir poblano purée and chicken into sauce and heat on top of stove or in a 350° F. oven until chicken is heated through.
  7. Garnish chicken with pumpkin seeds and coriander and serve with tortillas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 108.14 Kcal (453 kJ)
Calories from fat 65.04 Kcal
% Daily Value*
Total Fat 7.23g 11%
Cholesterol 35.77mg 12%
Sodium 242.22mg 10%
Potassium 157.06mg 3%
Total Carbs 2.47g 1%
Sugars 1.21g 5%
Dietary Fiber 0.46g 2%
Protein 8.06g 16%
Vitamin C 3.2mg 5%
Iron 0.6mg 4%
Calcium 18mg 2%
Amount Per 100 g
Calories 129.7 Kcal (543 kJ)
Calories from fat 78 Kcal
% Daily Value*
Total Fat 8.67g 11%
Cholesterol 42.9mg 12%
Sodium 290.5mg 10%
Potassium 188.37mg 3%
Total Carbs 2.96g 1%
Sugars 1.45g 5%
Dietary Fiber 0.55g 2%
Protein 9.67g 16%
Vitamin C 3.9mg 5%
Iron 0.8mg 4%
Calcium 21.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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