Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 cup pumpkin seeds
- 1 cup sesame seeds
- 4 cloves garlic
- 1 onion, chopped
- 2 cups chicken broth
- 1 lb verdolagas (purslane), washed and chopped
- Salt and pepper to taste
- 2 tbsp vegetable oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a dry skillet over medium heat, toast the pumpkin seeds and sesame seeds until lightly browned, stirring constantly.
2. In a blender or food processor, blend the toasted seeds, garlic, onion, and chicken broth until smooth.
3. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork and brown on all sides.
4. Pour the seed mixture over the pork and bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour or until the pork is tender.
6. Add the chopped verdolagas and continue to simmer for another 10-15 minutes until the verdolagas are cooked through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium-high heat for browning the pork, then low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 10g
Protein: 32g
Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- If pumpkin seeds or sesame seeds are not available, use peanut butter instead.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use a combination of different types of seeds for a more complex flavor.
- Add a can of diced tomatoes for a slightly tangy taste.
Tips and tricks:
- Be sure to stir the seeds constantly while toasting to prevent burning.
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, let it simmer uncovered for a few more minutes to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, lime wedges, and diced avocado.
Pairings:
Serve with warm tortillas or rice.
Suggested side dishes:
Black beans and a simple salad of mixed greens.
Troubleshooting advice:
If the sauce is too thick, add more chicken broth or water to thin it out. If the sauce is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
Be sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pipian is a traditional Mexican sauce made from ground seeds and spices. It is often served with meat or vegetables.
Flavor profiles:
This dish has a nutty and slightly spicy flavor from the toasted seeds and verdolagas.
Serving suggestions:
Serve in a bowl with warm tortillas or rice.
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Region: Mexican