Tag Archives: tomatillo

Chicken Posole with Tomatillos

09 Friday Oct 2015

Posted by in Garden, New Favorite

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Tomatillos are plentiful this year so I’m always up for trying a new recipe. I love my standard Posole recipe with pork, but liked this idea with chicken and tomatillos. Tomatillos have almost a citrus-like taste to them so it pairs well with chicken and posole.

The soup was great fresh and I’ve frozen a large batch for a cold winter’s night!

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CHICKEN POSOLE WITH TOMATILLOS

1 pound tomatillos
6 cups chicken stock
2 cups chopped onion
1 pounds chicken, skinned (I used 2 cups of cooked, chopped chicken vs. raw)
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt
1/2 teaspoon dried cilantro
1/2 teaspoon crushed red pepper (or more to taste)
1/2 cup chopped fresh cilantro (optional)
1/4 cup reduced-fat sour cream (optional)
8 lime wedges (optional)

Place chicken stock, onion, chicken, garlic, jalapeño and hominy in a large stockpot and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, and lime wedges.

Inspired and Adapted from: http://www.myrecipes.com/recipe/posole-tomatillo-chicken-hominy-soup

Fresh Corn and Tomatillo Salsa

02 Friday Oct 2015

Posted by in Family Favorites, Garden, New Favorite, Vegan, Vegetarian

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My garden continues to produce plenty of tomatillos and when paired with fresh sweet corn, cilantro and seasonings, it makes a wonderful salsa. I’ve also used it to top my favorite Papusas from the Farmer’s Market. It wold also be wonderful paired with chicken or fish. A new favorite!

Corn and Tomatillo Salsa

Corn and Tomatillo Salsa

 

CORN AND TOMATILLO SALSA

4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
4 cups husked, chopped tomatillos
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 tablespoons fresh lime juice
2 tablespoons water
3 tablespoons fresh, chopped cilantro
tortilla chips

  • In a large skillet, combine the corn kernels and jalapeño peppers. Cook and stir for 10 minutes, until the jalapeños are soft.
  • Add the tomatillos, green pepper, onions, lime juice, water and coriander to the corn and jalapeño mixture. Bring to a boil. Reduce heat and simmer for 5 minutes.
  • Remove from heat. Cool. Stir in cilantro.
  • Cool salsa in the refrigerator until ready to eat.
  • Serve with tortilla chips

Recipe adapted from:  http://allrecipes.com/recipe/19686/corn-and-tomatillo-salsa/?internalSource=search%20result&referringContentType=search%20results

Tomatillo Salsa Fresh from the Garden

04 Friday Sep 2015

Posted by in Family Favorites, Garden, Gluten Free, New Traditions, Vegan, Vegetarian

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Last year was the first time I ever planted tomatillos plants in my garden. While my tomatoes struggled last year, the tomatillos went crazy and they are even crazier this year given all of the summer rain in Colorado.

My first try at tomatillos salsa went the easy – route and it was delicious. I froze a few bags for winter enjoyment, too! I plan to branch out this year and try a few other recipes, too!

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SALSA VERDE: EASY RAW GREEN TOMATILLO SALSA

8 ounces (5-6 medium) tomatillos, husked and rinsed
1 jalapeno (or 2 serranos), stemmed
5-6 sprigs fresh cilantro (thick stemmed removed), roughly chopped
1/4 cup water
1/4 cup finely chopped onion
salt to taste

Chop the tomatillos and the jalapeño. In a blender or food processor, combine the tomatillos, jalapeño, cilantro and 1/4 cup water. Process to chase puree, then scrape into a serving dish. Stir in the chopped onion and salt.