TOMATILLO SALSA VERDE
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste
1. Remove papery husks
from tomatillos and rinse well. Cut in half and place cut side
down on a foil-lined baking sheet. Place under a broiler for
about 5-7 minutes to lightly blacken the skin.
2. Place tomatillos, lime juice, onions, cilantro, Jalapeño
peppers, sugar in a food processor (or blender) and pulse until
all ingredients are finely chopped and mixed. Season to taste
with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.
AND GREEN CHILE STEW
Southern U.S. Cuisine, Diane Rattray
lbs pork stew meat, or lean pork, cut into 1” cubes
1 tsp cumin
¼ tsp pepper
1 tsp salt
1 tsp ground sage
3 Tbsp oil
3 Tbsp vinegar
2 onions, coarsely chopped
2 lbs potatoes, cubed into 1” pieces
2-3 Anaheim chiles, diced or 1 4 oz can green chiles
2 cups tomatillo salsa (salsa verde)
1 15oz can chicken broth
1 tsp brown sugar
flour, cumin, pepper, salt & sage in a plastic storage bag;
add pork cubes & shake to coat thoroughly. Brown pork in hot
oil in batches; remove when browned and set aside. With heat
still on, add vinegar to the skillet, scraping up brown bits
(vinegar will reduce). Place onions, chiles, potatoes, salsa,
chicken broth, brown sugar & pork, and bits from skillet
into a 5 quart crockpot & cook, covered, on low 8-12 hours,
or on high 4-6 hours. You can mash a few of the potatoes at the
end to thicken the dish. Serve with fresh cornbread. Serves 6.
VERDE ENCHILADAS adapted from Good Housekeeping Magazine
1 cup salsa verde
3 scallions, thinly sliced
1/8 cup fresh lime juice (from 1-2 limes)
1/4 cup loosely packed cilantro leaves, chopped
8 corn tortillas
4 oz. reduced fat sour cream
1/4 cup chicken broth
4 oz. shredded jalapeno jack or Mexican blend cheese
meat from chicken, and coarsely shred; place in medium bowl.
Discard skin & bones. Stir 1/4 cup salsa verde into chicken
to coat evenly. Preheat oven to 350 F. Grease a 9x13" glass
or ceramic baking dish, and set aside. In a 10" skillet,
heat remaining salsa verde, scallions, and lime juice to boiling
on medium high heat. Boil for 2 minutes, stirring occaisionally.
Stir in 2 Tbsp. cilantro, and keep warm over very low heat. With
tongs, place 1 tortilla into salsa verde mixture; heat 10
seconds. Place tortilla on wax paper; top with about 1/3 cup
shredded chicken micture. Roll tortilla up & place seam side
down in prepared baking dish. Repeat with remaining tortillas.
Stir sour cream & broth into remaining salsa verde mixture
in skillet; spoon over filled tortillas. Cover baking dish with
foil and bake 15 minutes. Remove foil; sprinkle with shredded
cheese & remaining cilantro. Bake 5 minutes longer or until
cheese melts. Serve hot.
2 tablespoons chopped onion
1 jalapeno or serrano chile pepper, chopped
1 garlic clove, crushed
1 tablespoon. lime juice
1 tablespoon chopped fresh cilantro
1/4 teaspoon. salt
Peel husk from tomatillos; rinse.
medium saucepan, cook tomatillos in small amount of boiling
Reduce heat to medium; cook 8 to 10 minutes or until soft.
Drain. Place cooked tomatillos in blender container or food
processor bowl with metal blade; process with on-off pulses just
until smooth. Just before serving, in medium bowl combine
tomatillos with remaining ingredients. Serve
with tacos, grilled chicken or tortilla chips. Makes about 1
and tomatillo dip Gourmet | August 1999
Makes about 3 1/2 cups
3/4 pound fresh
4 large garlic cloves
3 California avocados
1/2 cup chopped fresh cilantro sprigs
1 1/2 tablespoons fresh lime juice, or to taste
4 tablespoons finely chopped red onion
Remove husks and rinse
tomatillos under warm water to remove stickiness. Heat a
well-seasoned cast-iron skillet or griddle over moderately high
heat until hot but not smoking and lightly brown tomatillos and
garlic in spots all over (do not let burn). Transfer tomatillos
and garlic to a plate and cool them to room temperature.
In a food processor purée tomatillos and garlic until smooth.
Halve and pit avocados and scoop into tomatillo mixture. Pulse
until coarsely chopped. Stir in cilantro, lime juice, 3
tablespoons onion, and salt and pepper to taste. Garnish dip
with remaining tablespoon chopped onion and serve with tortilla
Serves 8. Makes 4
pound tomatillos, husked, washed and chopped
1 pound Roma tomatoes, cored, seeded and chopped
1 large onion, chopped
1/2 cup olive oil
1/3 cup white vinegar
1 bunch cilantro, leaves only, chopped
1/4 cup sugar
6 garlic cloves, minced
1 jalapeño chile, stemmed, seeded and diced
1 red bell pepper, cored, seeded and chopped
2 teaspoons sea salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Combine all ingredients
in a pot. Cover and simmer about 1 hour. Set aside and cool to
room temperature. Tomatillo relish can be stored in the
refrigerator up to a week.
RIO CREAMY TOMATILLO DRESSING
(copy cat recipe)
3 large tomatillos
1 cup buttermilk
1 cup packed fresh cilantro leaves
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope buttermilk ranch dressing mix
1 clove garlic, minced
1 tbsp fresh lime juice
Remove husks from tomatillos, wash, quarter and broil until
soft--about 7 minutes.
Combine everything in blender until smooth. Chill for at least
one hour for flavors to blend.
Guatemalan chicken in tomatillo-cilantro sauce
or pollo en jocón is a dish popular with the Mayan population
of Guatemala. Chicken is simmered in a tasty sauce tinted a
beautiful green by tomatillos and cilantro and thickened with
ground sesame and pumpkin seeds and corn tortillas.
cut into serving pieces -- 2 1/2 to 3 pounds
Water -- 4 cups
Salt -- 2 teaspoons
Pumpkin seeds (pepitas) -- 1/4 cup
Sesame seeds -- 1/4 cup
Corn tortillas, chopped, soaked in water, drained -- 2
and chopped -- 1 cup
Cilantro, chopped -- 1 bunch
Scallions, chopped -- 1 bunch
Jalapeño or serrano
chile pepper, chopped -- from 1 to 5
the chicken, water and salt into a large pot over medium-high
flame. Bring to a boil, reduce heat to medium-low and simmer for
30 minutes to 1 hour.
Remove the chicken to a bowl and strain and set aside the broth.
Let chicken cool, then remove the meat from the bones and shred
it with your fingers. Set aside.
Heat a dry skillet over medium flame. Add the pumpkin and sesame
seeds and toast, stirring, until lightly browned. Remove to a
coffee grinder and grind to a fine powder.
Add the sesame and pumpkin seeds, tortillas, tomatillos,
cilantro, scallions and chile peppers to a food processor or
blender. Add 1 cup of the reserved broth and process until
smooth. If using a blender you may have to do this step in
Return the chicken to the pot. Pour over pureed sauce and add 1
to 1 1/2 cups of the remaining broth to give it a sauce-like
Heat over medium-low flame and simmer for an additional 15-25
minutes. Adjust seasoning and serve.
Leave the chicken pieces whole if you prefer.
If you can't find pumpkin seeds, simply use 1/2 cup of sesame
seeds. And if finding sesame seeds is a problem, you can
substitute a slightly smaller amount of tahini.
Cubed pork can be substituted for the chicken. There is no need
to shred the pork, but you may need to simmer it longer for it
to become tender.
Use any remaining broth to make rice to accompany the meal.
8 ounces (5-6 medium)
tomatillos, husked and rinsed (see cook's notes)
2 fresh serrano chilies, or to taste, stemmed
1 1/2 tablespoons olive or vegetable oil, divided use
1/2 medium white onion, roughly chopped
1 garlic clove, peeled and roughly chopped
1 cup chicken broth
3 tablespoons roughly chopped cilantro
Salt, 1/4 to 1/2 teaspoon, depending on saltiness of broth
12 warm corn tortillas (plus a few extra, in case some break)
2 cups firmly packed sliced chard or spinach (all pieces should
be about 1/2 inch wide and 2 inches long)
1 1/3 cups coarsely shredded cooked chicken
1/2 to 3/4 cup crumbled Mexican queso fresco
1. Roast tomatillos and chilies on baking sheet 4 inches below a
very hot broiler until blackened and soft on one side, about 5-6
minutes, then turn over and roast on other side, 3-4 minutes.
Transfer (including all juices) to a food processor fitted with
the metal blade or to a blender.
2. Heat 1 tablespoon of oil in a large, heavy skillet over
medium heat. Add onion and cook, stirring frequently, until deep
golden, about 8 minutes. Stir in garlic, cook 1 minute, then
scrape into food processor or blender. Process to medium-coarse
3. Heat 1/2 tablespoon oil in skillet over medium-high heat. Add
puree and stir for about 5 minutes, until noticeably darker and
thick. Stir in broth, partially cover and simmer over medium-low
heat for 10 minutes. The sauce will be a little soupy. Stir in
cilantro and generously season with salt.
4. Bring sauce to a boil and add greens. When the mixture
returns to a boil, stir in chicken and simmer until greens are
done. Taste and season with additional salt, if needed.
5. Guests will spoon a portion of filling into warm tortilla,
sprinkle on cheese and fold it over. As with all these tacos,
fold and eat immediately.
Advance preparation: The Tomatillo-Serrano Sauce (the procedure
through step 3) can be prepared several days in advance and
stored in the refrigerator, covered. Reheat and finish as
Yield: About 3 cups of
filling, enough for about 12 tacos
Cook's note: Tomatillos
look like small green tomatoes covered with a thin,
parchment-like covering. The flavor has hints of lemon, apple
RECIPES FOR 2009
Nourishing Traditions, Sally Fallon
8 fresh tomatillos, husked, rinsed & finely chopped
3 medium green Anaheim chiles, seeded (if desired) and chopped
2 small jalapenos, seeded (if desired) and chopped
2 cloves garlic, peeled & chopped
3 Tbsp. Extra virgin olive oil
1 ¾ cups chicken broth
pinch of sea salt
1 bunch cilantro, chopped
a heavy skillet, sauté onions in oil. Add tomatillos &
chopped chiles, and sauté gently for several minutes. Ass
stock, garlic & salt & bring to a boil. Simmer approx.
30 minutes, uncovered, till sauce has reduced & thickened.
Remove from heat & stir in cilantro. Process in batches in
AND BEAN ENCHILADAS
great vegetarian main dish that can be spiced up with the
addition of jalapenos to either or both sauce and filling."
pound potatoes, peeled and diced
oven to 400 degrees F. In a bowl, toss diced potatoes together
with cumin, chili powder, salt, and ketchup, and place in an
oiled baking dish. Bake in the preheated oven for 20 to 25
minutes, or until tender. Meanwhile, boil tomatillos and chopped
onion in water to cover for 10 minutes. Set aside to cool. Once
cooled, puree with half of the cilantro until smooth. Fry
tortillas individually in a small amount of hot oil until soft.
Mix potatoes together with pinto beans, 1/2 cheese, and 1/2
cilantro. Fill tortillas with potato mixture, and roll up. Place
seam side down in an oiled 9x13 inch baking dish. Spoon
tomatillo sauce over enchiladas, and spread remaining cheese
over sauce. Bake for 20 minutes, or until hot and bubbly.
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon ketchup
1 pound fresh tomatillos, husks removed
1 large onion, chopped
1 bunch fresh cilantro, coarsely chopped, divided
2 (12 ounce) packages corn tortilla
1 (15.5 ounce) can pinto beans, drained
1 (12 ounce) package queso fresco
oil for frying
authentic tacos I first tasted in Guatemala at a taco stand. May
be a little different to the American taste, but the green sauce
is the crowning touch. The flavors are the subtle flavors of
large potatoes, cubed
1 pound lean ground beef
1/2 onion, chopped
salt and pepper to taste
tomatillos, husked and quartered
1 clove garlic, peeled
1 jalapeno chile pepper, diced
1/2 cup chopped fresh cilantro, or to taste
3 avocados, halved with pits removed
10 (6 inch) corn tortillas
large potatoes, cubed
1 pound lean ground beef
1/2 onion, chopped
salt and pepper to taste
potatoes into a large saucepan, and fill with enough water to
cover. Bring to a boil, and cook until tender, about 10 minutes.
Drain. While the potatoes are cooking, crumble the ground beef
into a skillet over medium-high heat. Cook for a few minutes,
then stir in the onion. Cook until meat is no longer pink, and
the onion is tender. Drain excess grease, and gently stir in the
potatoes. Season with salt and pepper to taste. Place the
tomatillos, garlic, jalapeno, and cilantro into a blender.
Squeeze avocados out of their skins into the blender. Process
until smooth. Heat tortillas in a skillet until warm and
flexible. Spoon on some of the meat mixture, and top with the
sauce. Roll up, and enjoy.
delicious tomatillo-based sauce can be made with beef, pork or
chicken though it is traditionally served with pork.
Unfortunately, I don't have precise measurements of the
seasonings, but do some tasting along the way! Serve it over
rice for a delicious Mexican dish!"
large boneless pork chops, fat trimmed and reserved
1/4 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon seasoning salt, or to taste
1 lime, cut into 4 wedges
10 tomatillos, husked and cut in half
1 tomato, quartered
2 jalapeno peppers, seeded and halved
3 dried red chile peppers, chopped
1 clove garlic
1/2 teaspoon salt, or to taste
pork chops into strips, and season with pepper, garlic powder
and seasoning salt. Squeeze lime juice over pieces.
Heat a skillet over medium heat. Add fat, and cook, stirring
until pan is coated. Remove fat, and put the seasoned meat in
the pan. Fry until browned, about 5 minutes.
At the same time, make the green sauce. Combine the tomatillos,
tomato, jalapenos, and dried chilies in a saucepan. Bring to a
boil, and cook until soft. Drain excess liquid, and transfer to
a blender or food processor along with the garlic and salt.
Blend until smooth.
sauce over the meat in the pan, and simmer for 15 minutes to
blend all of the flavors. Taste, and adjust salt and pepper if
is a great soup that can be spiced up or tamed down depending on
your individual taste. Keep in mind that you if can not purchase
fresh tomatillos at your local grocery store you can substitute
with canned tomatillos, drained and chopped. Try garnishing with
sour cream, as indicated in the recipe. Top with a leaf of
skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeno peppers, seeded and minced
4 cups chicken stock
1/4 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
1/4 cup sour cream (optional)
salt to taste
ground black pepper to taste
oil over high heat in a large saucepan or Dutch oven. Saute
chicken in oil until both sides are browned, approximately 2
minutes per side. Remove the chicken, and set aside.
Add onions and garlic to saucepan, and saute until golden. Stir
in the tomatillos, jalapeno peppers, and broth. Bring to a boil.
Reduce heat, cover the pot, and simmer for about 15 minutes.
Puree vegetables in batches in a blender or food processor.
Return to pot, and reheat. At this point taste the soup; if not
piquant enough, add cayenne pepper or pepper sauce.
Slice the chicken into thin slices, and then shred. Stir into
soup. Season to taste with salt and pepper.
When ready to serve, stir in the minced cilantro and ladle into
bowls. Put a dollop of sour cream on top of each portion, and
let it melt a bit. Top each dollop with a single cilantro leaf,
and serve immediately.