Prep 20 mins
Cook 30 mins
A versatile stew base that can be switched to suit any palate. The tomatillos give this stew base a plenty of citrus flavors, so feel free to leave out the additional lime juice. The roasted poblanos provide a very subtle heat that is not at all overpowering. If more heat is desired, add a couple of chopped chipotles in adobo or 2-3 chopped serrano or jalapeño chiles. Serving Ideas: When the stew has cooked about halfway (step 4), add meat of choice: shredded roast chicken or thinly sliced boneless pork chops would be equally good. In the original version, I used 1 1/2 pounds of pre-cooked beef tongue; the richness of the meat paired quite well with the tart flavors in the stew. For a veggie version, stir in some cubed eggplant or winter squash or whatever protein substitute you like.
- 1 1⁄2 lbs tomatillos
- 2 cups water
- 3 poblano chiles
- 2 tablespoons extra virgin olive oil
- 1 onion, quartered lengthwise and sliced thin
- 1 red bell pepper, diced
- 2 carrots, cut thinly on diagonal
- 3 garlic cloves, minced
- 1 (14 ounce) can diced tomatoes, drained
- 1 tablespoon dried Mexican oregano, crumbled
- 1 1⁄2 teaspoons ground cumin
- salt & freshly ground black pepper
- 1 tablespoon lime juice (optional)
- 1⁄4 cup chopped cilantro (optional)
- Remove and discard husks from the tomatillos and rinse well. Place in a medium sauce pan with the water and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until tomatillos are softened, about 10 minutes. Let cool slightly and pour into blender container; blend or pulse to desired smoothness. Set aside.
- While tomatillos are cooking, roast poblanos. Place on a baking sheet under broiler, turning frequently until skins are blackened and blistered all over. Alternately, place over gas burner of stove, turning with long-handled tongs--take care not let handles of tongs overheat and burn your hands. When chiles are blackened all over, place in a large bowl and cover with plastic wrap or a dish towel. Let sit for 15-20 minutes, until cool enough to handle. Rub skins from chiles; cut in half and discard stems and seeds. Dice chiles and set aside.
- Heat oil in a large skillet over medium heat. Add onions, bell pepper, and carrots to skillet and sauté until onions become translucent, 5-7 minutes. Stir in garlic and cook for an additional 2-3 minutes, stirring so garlic doesn't burn. Add diced poblanos, tomatillo mixture, can tomatoes, oregano and cumin. Stir and bring to a boil. Reduce heat and simmer, partially covered, for 15-20 minutes.
- If stew gets too thick, add additional water or chicken broth to desired thickness. Season to taste with salt and pepper and stir in lime juice and oregano, if using. Add meat or other ingredients and cook for an another 10-15 minutes and serve over steamed white rice with hot tortillas on the side.
I love tomatillos and my husband is from Mexico....although he had never heard of this...i thought I would give it a try...nice flavor, but did not enjoy it as a stew/ soup...I did however add some rice and stuffed some red peppers with the mixture and it was divine! Thanks!