Tomatillo Stew Recipe

Name: Tomatillo Stew
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1.5 pounds tomatillos; Water; 4 poblano chiles; 2 tablespoons olive oil; 1 large onion; Red Bell Pepper; Carrots; 2 cloves garlic; Diced Tomatoes; 1/2 teaspoon oregano; 1 teaspoon ground cumin; 1/4 teaspoon salt and 1/4 teaspoon black pepper; juice of 1 lime (optional); 1/4 cup chopped cilantro; 4 cups vegetable broth; choice of protein: 1.5 lbs shredded cooked chicken, 1 lb thinly sliced boneless pork chops, 1.5 lbs pre-cooked beef tongue, or 1 lb cubed eggplant/winter squash; 2-3 chopped serrano or jalapeño chiles (optional, for extra heat); 1-2 chipotle peppers in adobo sauce (finely chopped, optional, for extra heat)

Unleash your inner chef with this incredibly versatile Tomatillo Stew! Bursting with fresh citrus flavors from vibrant tomatillos and a subtle smoky heat from roasted poblanos, this recipe is easily customizable to your taste. Perfect as a vegetarian delight or elevated with your favorite protein – shredded chicken, succulent pork, or even rich beef tongue! Easily adjust the spice level to your preference with a few simple additions. Get ready for a flavor explosion that's both satisfying and surprisingly simple to make!

Prep Time 20 mins

Cook Time 50 mins

Calories 97.8 kcal

Protein 4g

Rating 3.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tomatillo Stew

1.5 pounds tomatillos
Water
4 poblano chiles
2 tablespoons olive oil
1 large onion
Red Bell Pepper
Carrots
2 cloves garlic
Diced Tomatoes
1/2 teaspoon oregano
1 teaspoon ground cumin
1/4 teaspoon salt and 1/4 teaspoon black pepper
juice of 1 lime (optional)
1/4 cup chopped cilantro
4 cups vegetable broth
choice of protein: 1.5 lbs shredded cooked chicken, 1 lb thinly sliced boneless pork chops, 1.5 lbs pre-cooked beef tongue, or 1 lb cubed eggplant/winter squash
2-3 chopped serrano or jalapeño chiles (optional, for extra heat)
1-2 chipotle peppers in adobo sauce (finely chopped, optional, for extra heat)

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How to Make Tomatillo Stew

Roast 4 poblano peppers directly on a gas flame or under a broiler until blackened, turning occasionally. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop the peppers.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 large chopped onion and 2 cloves minced garlic; sauté until softened, about 5 minutes.
Add 1.5 pounds tomatillos, roughly chopped, to the pot along with 1 teaspoon ground cumin, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally.
Pour in 4 cups of vegetable broth and bring to a simmer. At this point, add your choice of protein: 1.5 lbs shredded cooked chicken, 1 lb thinly sliced boneless pork chops, 1.5 lbs pre-cooked beef tongue, or 1 lb cubed eggplant/winter squash.
If using meat, simmer for 15-20 minutes, or until the meat is heated through. If using vegetables, simmer for 15-20 minutes, or until tender.
Stir in 1/4 cup chopped cilantro and the juice of 1 lime (optional). Taste and adjust seasoning as needed. For extra heat, add 2-3 chopped serrano or jalapeño chiles or 1-2 chipotle peppers in adobo sauce (finely chopped).
Serve hot with your favorite sides like rice, tortillas, or crusty bread.