Jan 17 2010

Chicken and Tomatillo Stew (Pollo Verde)

Published by at 7:44 am under Recipes,Soups & Stews

I had always wanted to try and use tomatillos because I love their tangy, fresh flavor. So when I saw tomatillos at the farmers market last weekend I went ahead and bought some to make some salsa verde (Green Salsa). The week went on and I didn’t get around to making the salsa. When Friday came and I was clearing my refrigerator I saw the tomatillos sitting there and thought I would make a stew using some chicken and the tomatillos. The salsa verde would just have wait until another day, maybe superbowl?

The stew turned out great. I loved the tangy taste the tomatillos impart to the stew. It is the kind of dish that tastes better the longer it sits. It reminded me of the green curry chicken that my mom used to make, using a lot of cilantro. My big B (brother) used to call it the “Military Curry” because of its color :).

Chicken and Tomatillo Stew

1 and 1/2 pound of chicken breast cut into chunks (you could use bone-in chicken as well)
1 pound Tomatillos
1 large onion diced
1 cup cilantro, chopped
3 large cloves of garlic
1 jalapeno
1 and 1/2 tsp cumin powder
1 tsp dried oregano
salt and pepper
1 and 1/2 cup chicken stock
1/2 cup water
2 Tbsp canola oil

Remove the husks from the tomatillos and wash them under cold water. Cover the tomatillos with some water and cook the on medium heat until they change color. The tomatillos will turn from bright green to a khakhi. Seed and chop the jalapeno. In a blender, blend the tomatillos, water, cilantro, jalapeno,salt and garlic.

Heat a cast iron pot on high heat and add the oil. Add the chicken in one layer and season with salt, pepper and 1 teaspoon cumin powder. You can do this in two batches if the chicken does not fit in the pot in a single layer. Brown the chicken on both sides and remove from the pot. Lower the heat to medium low and add the onions to the pot. Season with salt, pepper, the remaining cumin powder and the oregano. Stir, scrapping the bottom of the pan to pick up the chicken drippings. Cook for about 15 minutes until the onions are softened. Add the chicken back to the pot along with the chicken stock. Cover and let cook until the stock comes to a boil. Add the tomatillo sauce and cook covered for another 30 minutes on low heat, stirring ocassionally.

Serve with rice or warm corn tortillas.

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2 responses so far

2 Responses to “Chicken and Tomatillo Stew (Pollo Verde)”

  1. Jennaon 13 Jun 2011 at 8:31 pm

    I was looking for a good Pollo Verde recipe and came across this one on the internet. After reviewing the ingredients, I decided that it was the closest to authentic, but still simple to prepare, that I could find. I already had all the ingredients in my pantry. I tried it tonight and all I can say is Wow! It was sooo fast and easy to make, the chicken was perfectly tender and the flavors were amazing. I put a ladle full of white rice in the middle of the bowl and sopped up the extra sauce with corn tortillas. My only problem with it is that my husband is working late tonight and I’m afraid I might eat his portion…

    Thank you! Looking forward to trying some of your other recipes!

    Leeds, AL

  2. Ashleyon 18 Sep 2011 at 1:52 pm

    This is absolutely fantastic! I live in Texas and am able to get canned tomatillos so I sub one 28oz can for the fresh. I also add 2 zucchini and about a cup of fresh corn. Top with queso fresco. Yum! Thanks for sharing your recipe! 🙂

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