Pipián Verde is Mole Made Easy

pipián verde with king oyster mushrooms
January 15, 2025

If you've ever made mole, you know it's practically an all-day affair. Pipián verde, however (sometimes known as mole verde) combines mole's deeply satisfying medley of flavors with much simpler prep. As in, you could make this for dinner tonight.

Made with toasted pepitas, charred tomatillos, and fresh herbs like cilantro and epazote, it’s rich, earthy, and herbaceous with just the right amount of nuttiness and tang. Here, it’s paired with golden-brown king oyster mushrooms, their meaty texture soaking up the silky sauce. But the real beauty of pipián verde is its versatility. Pour it over roasted chicken, grilled fish, or even veggies, and it transforms a simple dish into something extraordinary. (And let’s not forget the tortillas—warm, soft, and perfect for scooping up every last bit of sauce.)
Pipián Verde with Seared King Oyster Mushrooms

Pipián Verde with Seared King Oyster Mushrooms

Masienda Team

Servings

4

Ingredients

    blank

    • 1/2 white onion

    • 3 garlic cloves, unpeeled

    • 1 serrano pepper

    • 1 jalapeño pepper

    • 8 tomatillos, husked

    • 3/4 cup raw, hulled pumpkin seeds

    • 1 1/2 cups cilantro leaves

    • 2 epazote leaves

    • 1 cup vegetable broth

    • 2 tbsp neutral oil

    blank

    • 4 large or 8 medium king oyster mushrooms

    • 4 garlic cloves, minced

    • 1 jalapeño, finely chopped

    • 3-4 tbsp butter, depending on preference

    • Kosher salt

    Directions

      blank

      1. Heat a comal or skillet over medium-high heat.

      2. Char the onion, garlic, serrano pepper, jalapeño, tomatillos until their skins are evenly blistered, turning occasionally for even cooking. Add the pumpkin seeds midway through, removing as soon as they brown on both sides to avoid burning.

      3. Transfer the charred ingredients to a blender along with the cilantro, epazote, and vegetable broth. Blend until smooth, adjusting the consistency with more broth if needed.

      4. Heat the oil in a medium pot over medium heat. Pour the blended sauce into the pot, stirring as it heats.

      5. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally. Season with salt to taste and set aside.

      blank

      1. Slice the king oyster mushrooms in half lengthwise. Then carefully score diagonally (taking care not to slice to deep so you don’t cut through the mushrooms) before rotating the mushrooms to repeat and create a ‘cross-hatch’ pattern.

      2. In a large skillet, melt half of the butter over medium heat.

      3. Add half of the garlic and jalapeño, cooking until fragrant (about 1-2 minutes).

      4. Add half of the mushrooms and cook for 5-7 minutes, turning until golden brown on both sides. Season with salt.

      5. Repeat steps 2 through 4 until all the mushrooms are seared.

      blank

      1. Plate the sautéed mushrooms alongside or over a serving of rice.

      2. Generously pour the Pipián Verde sauce over the mushrooms.

      3. Garnish with additional cilantro if desired and serve immediately.

      Leave a comment

      Please note, comments need to be approved before they are published.

      Read More

      A Guide to Masa Harina

      A Guide to Masa Harina
      How to Get Your Tortillas to Puff Every Time

      How to Get Your Tortillas to Puff Every Time
      Alexa Soto's Mole with Mushrooms

      Alexa Soto's Mole with Mushrooms