Pipián Rojo

Ingredients

• 1 pouch (8 oz) Halietza dehydrated Pipián Rojo
• 6 cups low sodium chicken broth
• 2 lb pork spare ribs or riblets, cut between the bones into 2 inch pieces
• 1/4 white onion
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1 lb chilacayote, cut into 1 inch chunks (or 2 chayotes, peeled, or 3 medium zucchini)
• 2 tablespoons toasted pumpkin seeds, for the top
• White rice and warm corn tortillas, for serving

Steps

1. Put the ribs in a pot with the broth, onion, garlic and salt. Bring to a boil and skim off the foam. Cover, lower the heat and simmer 50 to 60 minutes, until the meat is tender and pulls back from the bone.
2. Add the chilacayote for the last 10 to 15 minutes, until a knife slides in easily. Chayote takes about the same time. Zucchini only needs the last 5 minutes.
3. Lift out the ribs and the squash. Strain the broth and measure 3 cups into a clean saucepan. Keep any extra warm on the side.
4. Heat the 3 cups of broth until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon.
5. Return the ribs and squash to the sauce and warm over the lowest heat for 5 minutes, spooning the pipián over the top. Loosen it with a splash of the extra broth if it tightens.
6. Serve in shallow bowls with rice and tortillas, and scatter the toasted pumpkin seeds on top.

Ingredients

• 1 pouch (8 oz) Halietza dehydrated Pipián Rojo
• 6 cups low sodium chicken broth
• 2 1/2 lb bone in chicken pieces (thighs, drumsticks or a cut up chicken)
• 12 oz small waxy potatoes, halved
• 1/2 white onion
• 3 garlic cloves, peeled
• 1/2 teaspoon salt
• 2 tablespoons pepitas (hulled pumpkin seeds)
• Cooked rice, red or white, for serving
• Warm corn tortillas, for serving

Steps

1. Put the chicken, onion, garlic and salt in a pot and pour in the broth. Bring to a gentle simmer, partly cover, and cook 20 minutes. Add the potatoes and cook 15 to 20 minutes more, until the chicken is tender and the potatoes are soft.
2. Lift the chicken and potatoes onto a plate. Strain the broth and measure 3 cups back into the pot.
3. Heat the 3 cups of broth until it steams, whisk in the pipián for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon.
4. Return the chicken and potatoes to the pot and spoon the sauce over them. Leave over the lowest heat for 5 minutes, whisking in a splash of warm broth if the sauce tightens.
5. Toast the pepitas in a dry skillet over medium heat, stirring, until they puff and start to pop, 3 to 5 minutes.
6. Serve the chicken and potatoes with plenty of sauce, the pepitas on top, and rice and warm tortillas on the side.