Tomatillos: referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. The tomatillo fruit is surrounded by a paper-like husk. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don’t need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin. Tomatillos can by very inconsistent in flavour, with some being sour and others tasting mild and sweet. If the tomatillos are to tart for your taste, try adding a little sugar to balance the taste.
Chicken soup with tomatillos
adapted from Splendid Soups
INGREDIENTS
1 chicken cut into 8 pieces
1 lb tomatillos coarsely chopped
1 onion finely chopped
3 cloves garlic finely chopped
2 jalapenos seeded and chopped
3 c chicken broth
2 T chopped cilantro
salt and pepper
DIRECTIONS
1. Brown the chicken in a pan 8-10 minutes a side.
2. Adjust the fat and lightly saute the onions and garlic.
3. Add broth, tomatillos, jalapenos and chicken to pan.
4. When chicken is done (~15 minutes) remove to cool. Skim any fat and puree what is in the pan. The recipe calls for straining it, but I prefer it more ‘peasant’ and don’t.
5. Shred the chicken meat and return to the pan with the cilantro. Add salt/pepper (optional cayenne) to taste.
5. Serve with sour cream and/or shredded cheese.
