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This Pumpkin Seed Chile Verde recipe is my version of a traditional Mexican recipe with a boost of nutrients and minerals from pumpkin and sesame seeds. It is a mix between chile verde and pipian sauce with the ease and convenience of a slow cooker.
100 grams of dried pumpkin seeds contain over 100% of your recommended dietary allowance of vitamin E, copper, iron, magnesium, manganese and phosphorus and sesame seeds are also rich in iron, calcium, thiamine, copper and zinc
Ingredients:
1 lb tomatillos, husked, rinsed and cut in 4
1 cup of broth
4 lbs of pork shoulder roast
1 to 2 jalapeños, stemmed and chopped
1/2 cup of fresh, chopped cilantro, plus more for garnish
6 green onions, trimmed and roughly chopped
6 cloves garlic, minced
1 green bell pepper, cored, seeded and roughly chopped
1 cup pumpkin seeds (pepitas), toasted
1/2 cup sesame seeds, toasted
1/3 cup of almond flour.
Salt and pepper to taste.
- Usind a blender or food processor, blend all the ingredients together, except the meat.
- Place everything in a slow cooker and cook on low for 8 hours.
- Shred the pork and mix in with sauce.
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no se como será finalmente el plato, pero vamos, la foto es preciosa. Muy bien Denisse!
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Denise, is there substitue for the pork?
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I would use chicken with bones for extra flavor. remove bones and shred after is cooked
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This was delicious except the bits of pumpkin seed shell that never cooked down! It kind of ruined the batch. It’s hard to enjoy the flavor when you’re chewing on pumpkin seed chunks. I also thought it was rather bland until I added cumin, paprika, cayenne red pepper and onion powder.
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There shouldn’t be any large chunks of seeds, did you bond the ingredients together?
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In the blender yes, probably should have used the food processor! Either way ,the flavor was very good, especially after I added the spices.
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