| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Tex-Mex |
Hot/spicy, Tex-mex, Homemade |
1 |
Servings |
INGREDIENTS
| 1 |
c |
(heaping) dry-roasted pumpkin seeds |
| 1/2 |
c |
Onion; chopped |
| 2 |
tb |
Peanut oil |
| 1 |
c |
Chicken stock |
| 3 |
|
Green poblano chiles roast; peel, seed, chop |
| 1 1/2 |
c |
Cilantro; chopped |
| 2 |
|
Garlic cloves; roasted |
| 8 |
|
Romaine lettuce leaves destemmed; chopped |
| 1 |
bn |
Watercress |
| 1 |
bn |
Radish tops |
| 1 1/2 |
ts |
Anise seed; roasted |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Saute onion in oil until slightly browned. Blen pumpkin seeds, chiles and
stock to form a paste (in blender or processor). Add 1/2 cup of the
cilantro and the remaining ingredients and puree. "Refry" this mixture in
hot peanut oil for about 5 minutes, stirring constantly. Be careful not to
overcook this or it will lose its bright green color. Return to blender and
add the remaining cilantro. Puree until smooth. Garnish with a few extra
pumpkin seeds. This green pipian goes well with pork and duck.
Enjoy! Fran (Source: Fran Siebengartner)
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2,
1998
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