Tomatillo Chicken Soup
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!
1 chicken cut into 8 pieces
1 lb tomatillos, husked and coarsely chopped
1 onion, finely chopped
3 cloves garlic, finely chopped
2 jalapenos, seeded and chopped
3 cups chicken broth
2 Tbsp chopped cilantro
Sprinkle chicken with salt and pepper and then brown the chicken in a pan 8-10 minutes a side. Adjust the fat and lightly saute the onions and garlic. Add broth, tomatillos, jalapenos and chicken to pan. When chicken is done (~15 minutes) remove to cool. Skim any fat (I use a stick blender) and puree what is in the pan. The recipe calls for straining it, but I prefer it more ‘peasant’ and don’t. Shred the chicken meat and return to the pan with the cilantro. Adjust salt and pepper (add cayenne if you need it) to taste and you have a great soup (I’ll sometimes add a little lime juice to taste as well). Serve with sour cream and shredded cheese.