Chicken soup pipian
Chicken second courses
Pipian is a green mole made with pumpkin seeds, a sauce I learned to make at a cooking class taught by a Zapotec chef in Teotitlan, Mexico. The sauce is delicious any time, but perfect for fall to use up the pumpkin seeds leftover from baking projects. At our class, we cooked over a comal, a smooth flat griddle over an open wood flame in Chef Reyna's outdoor courtyard kitchen, but at home I use my biggest cast iron skillet in a hot oven to mimic the flavor. This soup application is inspired by pozoles and squash soups with deeply flavored broths I enjoyed on my vacation to Oaxaca, Mexico. Toppings are a must! Enjoy!
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