Monday, July 14, 2008

Tomatillos




If you've never grown tomatillos (this is our first time) you really should consider it. They're very simple to maintain, seem to grow year-round in our climate, and are way more flavorful than any store-bought varieties. If you do decide to plant them make sure you plant more than one since, unlike their tomato cousins, they don't self pollenate.

If you happen to have a pound of fresh tomatillos laying around, as we do about every other week, I highly recommend the following (my modification of this recipe).


Pollo en Chile Verde

Servings: 4
Preparation Time: 1.5 hours

Ingredients
1 pound tomatillos
2 T Olive Oil
2 serrano chiles
1 poblano chile
3 garlic cloves
1/2 medium onion
1 small bunch cilantro
1 pound chicken breast
1/4 teaspoon chipotle powder or crushed red pepper
1/2 cup hot water
salt and pepper to taste

Cooking Instructions
- Peel the papery skin off of all the tomatillos, wash tomatillos in warm water
- Chop tomatillos in quarters
- Heat olive oil in large saute pan
- Cook them over medium low heat, stirring occasionally for about 10 minutes
- Chop the chiles, garlic, onion and cilantro, then puree them together in a blender
- Add the puree to the tomatillos. Cut the chicken into bite sized pieces and add to the mix with 1/2 cup hot water
- Cook over medium heat for 1 hour and 15 minutes. Add the salt, pepper and chipotle to taste about half way through the cooking time.

This can be served with/over rice.

I prefer to serve it on fresh warm tortillas with a bit of sour cream and avocado. It really doesn't get much better than that.

5 comments:

Bobbi said...

I've never tried growing tomatillos, but your recipe sounds so good, I may have to give them a try next year!

maomau said...

i did last yr but i think i'm a lil' late this year. they do grow like crazy.

Weeping Sore said...

Yummy! We grew some purple tomatillos in our public veggie garden a year or two ago. I was amazed at the recipes I received from visitors who stopped by while we were working in the garden. I also learned that while most "gringos" cook tomatillos, some of my Mexican friends say you can use them raw in anything you'd use tomatoes for.

Anonymous said...

This is a great recipe. We made it the other night. I would say that if you are using boneless/skinless chicken, I would cook for about 30 minutes, tops. Really nice dinner with tortillas and sour cream.

Anonymous said...

I made this over the weekend and it was yummo! I have never cooked tomatillos before and was amazed at how easy and great the recipe was. I used skinless chicken breast and just cooked the chicken for 20mins while the basmatti rice cooked. Topped with fresh chopped cilantro and this was fantastic. I will totally be making this again and next year I need to grow tomatillos :)