Tomatillo Sauce
- 1 1/2 lbs tomatillos
- 1-2 jalapeño chile peppers, or 2-3 serrano chili peppers, chopped
- 2 clove garlic, chopped
- 1 teaspoon salt
- 2 Tbsp lime (or lemon) juice
- Pinch of sugar
Stew
- 2 lbs chicken parts
- Salt and pepper
- Olive oil
- 2 yellow onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 cup chicken stock
- 2 cups tomatillo sauce
- 1 teaspoon dry oregano or 1 tablespoon fresh, chopped
- Clean the Tomatillos, split at the middle and place on a foil-covered pan, cut side down. Broil for 5 or so min until they are getting black spots
- Blend broiled tomatillos, and any juices, with the rest of the sauce ingredients
- Salt and pepper chicken. Brown pieces in batches on all sides
- Add a bit more oil, if needed, and add the onions, cumin and coriander. Use the liquid of the onions to deglaze the pan.
- When the onions are soft add the garlic and fry for 30 sec.
- Add broth, chicken, tomatillo sauce and the oregano to the pan, bring to a boil. Reduce temp and simmer for about 30 min, or until cooked through
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