Mexican Chicken and Tomatillo Stew
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
3 (12-inch) flour tortillas
1 Tbsp vegetable oil
3Tbsp olive oil
1 1/2 cups peeled and diced sweet potatoes
1 cup chopped celery
3/4 cup chopped onion
1 Tbsp finely minced garlic
1 Tbsp cumin
5 cups lower sodium chicken broth
2 1/2 cups shredded or chopped cooked chicken
2 cups diced tomatillos
2 fully ripened avocados, halved, pitted, and diced
1/2 cup chopped cilantro
Ground black pepper to taste
Instructions:
For Crispy Tortilla Strips: Heat oven to 350°F. Cut 3 flour tortillas into 3/8-inch strips. Cut strips into 2 inch pieces and toss with 1 Tbsp oil. Spread out on rimmed baking sheet and bake until crisp, about 7 minutes, tossing occasionally. Yields 8 servings (about 3 cups).
In a large saucepan, heat oil. Add sweet potatoes, celery, onion, garlic, and cumin. Cook and stir for 5 minutes. Add broth, chicken, and tomatillos. Bring to boil, reduce heat, and simmer for 10 minutes.
Just before serving, stir in 1 cup of the tortilla strips along with the avocado and cilantro. Season with pepper if desired. Serve in bowls topped with remaining 2 cups tortilla strips and sour cream, if desired.
Serves 8.
From the Mexican Hass Avocado Importers Association.