Tomatillos look like green tomatoes, but they are quite different. When they grow, they have a thin papery husk around them. They are green when fully ripened and used mainly in Latin American cooking. Tomatillos are the basis of Salsa Verde or "green sauce". They are crisper than a tomato and have a tart taste with a hint of lime flavor.
I'd never heard of or tried a tomatillo until they showed up in my CSA box a few years ago. If I didn't want to waste them, I needed to find a use for them. The internet is a great resource for recipes using unusual ingredients.
Elise at Simply Recipes has posted several recipes which use tomatillos. Her latest was a
Tomatillo Chicken Stew...I added a can of Cannellini beans and now I call it Tomatillo Chicken and Bean Stew. I liked the added texture provided by the beans but you can leave them out if you like. The tomatillo sauce was a little spicy for me - I guess the jalapenos I used were pretty hot. Next time I'd add a little chile, taste, and then add a little more if needed. I added lots of cilantro and a dollop of sour cream to cool it down a bit. It was delicious with a touch of unusual!
Tomatillo Chicken and Bean Soup
from Simply Recipes
Tomatillo Sauce:
1 1/2 lbs tomatillos
1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped
1 clove garlic, chopped
1 teaspoon salt
2 Tbsp lime (or lemon) juice
Pinch of sugar
Stew:
2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes
Salt and pepper
Olive oil
2 yellow onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cup chicken stock
1 15-ounce can white beans, drained and rinsed (optional)
2 cups tomatillo sauce
1 teaspoon dry oregano or 1 tablespoon fresh, chopped
1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)
1 Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in spots. Let cool enough to handle. Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.
2 Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits at the bottom of the pan.
3 Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant.
4 Add the browned chicken, the tomatillo sauce, chicken stock, beans and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.
Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.
