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!

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1 whole chicken
1 shot tequila
3 cloves garlic minced
1 large onion chopped
1 Tbsp. fresh rosemary chopped
3 poblano peppers roasted, seeded and peeled
4 cups white navy beans, cooked
2 pounds tomatillos, husks removed and diced
1 chayote squash pitted and diced
5 cactus leaves, sliced
1 cup chopped cilantro


Place the chicken in a pot and add the onion, garlic, salt and pepper. Cover the chicken with water and bring to a boil. Reduce the heat and allow the pot to simmer for 1 hour. Add more water if neccesary.

At the end of the hour remove the chicken and set it aside to cool. Strain the stock and set it aside. It will be used again.

De-bone the chicken and add it to the pot along with the poblanos, beans, tomatillos, squash and catus leaves. Add enough stock to cover the ingredients and bring the pot to a boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add more stock if needed. About 15 minutes prior to serving add the cilantro and tequilla. Stir well.