Mexican green pipian pork recipe for six
Recipe shopping list — copy the items into Valedo.
This Mexican-inspired pork dinner serves six. The green sauce is made from toasted pumpkin seeds, tomatillos, herbs, and green chiles.
Ingredients
Pork tenderloins
about 2 1/2 pounds total
2
Tomatillos
1 1/2 pounds
Poblano peppers
2
Serrano chile
1
Pumpkin seeds
1 cup
White onion
1
Garlic cloves
4
Fresh cilantro
1 bunch
Romaine lettuce leaves
6
Low-sodium chicken broth
3 cups
Jasmine rice
2 cups
Olive oil
2 tablespoons
Kosher salt
1 1/2 teaspoons
How to make it
- Cook rice according to package directions. 2. Roast tomatillos, poblanos, serrano, onion, and garlic. 3. Toast pumpkin seeds until fragrant. 4. Blend roasted vegetables, seeds, cilantro, lettuce, broth, and salt into a smooth sauce; simmer 10 minutes. 5. Sear and roast pork until cooked through, rest, slice, and serve with pipián and rice.
Who this list is for
This checklist is for cooks preparing a Mexican green pipian pork dinner for six. If you want to serve pork tenderloin in a toasted pumpkin seed and tomatillo sauce, use this list to organize your shopping and prep. It’s ideal for anyone hosting a dinner or trying pipian verde for the first time.
How to use this list
Begin by checking your kitchen for olive oil, kosher salt, and jasmine rice. Shop for fresh pork tenderloins, tomatillos, poblano peppers, one serrano chile, white onion, garlic, cilantro, and romaine lettuce. Don’t forget pumpkin seeds for the sauce and low-sodium chicken broth as the base. Use this list as you shop, then lay out all ingredients before cooking. Toast the pumpkin seeds, roast the tomatillos and peppers, and blend them with herbs and broth. Sear the pork, then simmer it in the sauce. Cook the rice separately as a side.
What to skip
Don’t use pre-cooked pork or pork loin; tenderloin cooks quickly and stays tender. Avoid canned tomatillos—fresh gives better flavor and texture. Skip iceberg lettuce; romaine is sturdier for this dish. Don’t leave out the pumpkin seeds; they thicken and flavor the sauce. Resist using water instead of chicken broth, or the sauce will lack depth.
What is on this list
You need 2 pork tenderloins, 1 1/2 pounds tomatillos, 2 poblano peppers, 1 serrano chile, 1 cup pumpkin seeds, 1 white onion, 4 garlic cloves, a bunch of fresh cilantro, 6 romaine lettuce leaves, 3 cups low-sodium chicken broth, 2 cups jasmine rice, 2 tablespoons olive oil, and 1 1/2 teaspoons kosher salt. Cross off items you already have at home.
Before you start cooking
Wash and prep all vegetables, and measure out the pumpkin seeds and rice. Set up your blender for the sauce. Toast the pumpkin seeds first—they burn quickly, so watch closely. Preheat your oven or broiler for roasting tomatillos and peppers. Have all ingredients ready before you start searing the pork. Clean up as you go for a smoother finish.
FAQ
Who is "Mexican green pipian pork recipe for six" for?
This checklist is for cooks preparing a Mexican green pipian pork dinner for six. If you want to serve pork tenderloin in a toasted pumpkin seed and tomatillo sauce, use this list to organize your shopping and prep. It’s ideal for anyone hosting a dinner or trying pipian verde for the first time.
How should I use "Mexican green pipian pork recipe for six"?
Begin by checking your kitchen for olive oil, kosher salt, and jasmine rice. Shop for fresh pork tenderloins, tomatillos, poblano peppers, one serrano chile, white onion, garlic, cilantro, and romaine lettuce. Don’t forget pumpkin seeds for the sauce and low-sodium chicken broth as the base. Use this list as you shop, then lay out all ingredients before coo…
What should I skip or avoid with "Mexican green pipian pork recipe for six"?
Don’t use pre-cooked pork or pork loin; tenderloin cooks quickly and stays tender. Avoid canned tomatillos—fresh gives better flavor and texture. Skip iceberg lettuce; romaine is sturdier for this dish. Don’t leave out the pumpkin seeds; they thicken and flavor the sauce. Resist using water instead of chicken broth, or the sauce will lack depth.
What is on the "Mexican green pipian pork recipe for six" list?
You need 2 pork tenderloins, 1 1/2 pounds tomatillos, 2 poblano peppers, 1 serrano chile, 1 cup pumpkin seeds, 1 white onion, 4 garlic cloves, a bunch of fresh cilantro, 6 romaine lettuce leaves, 3 cups low-sodium chicken broth, 2 cups jasmine rice, 2 tablespoons olive oil, and 1 1/2 teaspoons kosher salt. Cross off items you already have at home.
What should I know about before you start cooking?
Wash and prep all vegetables, and measure out the pumpkin seeds and rice. Set up your blender for the sauce. Toast the pumpkin seeds first—they burn quickly, so watch closely. Preheat your oven or broiler for roasting tomatillos and peppers. Have all ingredients ready before you start searing the pork. Clean up as you go for a smoother finish.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.