Sopa Verde with Masa Dumplings

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!

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6 cups water
4 Tbsp Knorr Beef flavor bouillon, divided
1 1/2 lb boneless chuck roast, cut into 1-inch cubes
1 lb tomatillos, roasted *
1 large white onion, quartered and roasted*
2 jalapeno peppers, peeled and seeded*
2/3 cup warm water
2 Tbsp vegetable oil
1 cup masa harina
1 large chayote, halved, pitted and cut into 1/2-inch cubes


Bring water and 3 tablespoons KnorrĀ® Beef flavor Bouillon to a boil in medium saucepan. Add roast and return to a boil. Reduce heat and simmer covered about 1 hour 15 minutes or until roast is tender. Drain reserving cooking liquid. Let cool, then shred beef set aside.

Process tomatillos, onion, peppers, garlic and any cooking juices in a blender until smooth.

Combine warm water, oil, masa and remaining 1 tablespoon Bouillon in a small bowl. Roll into 48 (1/2-inch) balls, then press on one side to make indentation.

Add pureed tomatillo mixture to reserved cooking liquid. Bring to a boil. Stir in masa dumplings and chayote. Simmer about 12 minutes or until dumplings are cooked and chayote is tender. Return beef to saucepan and heat through.

* To roast vegetables, grill tomatillos, onion, jalapeno peppers and garlic, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool set aside.

Serves 6.