tomatillo

Green chili chicken is a fast and easy weeknight meal, loaded with peppers, onions, and chunks of tender chicken.

Green Chili Chicken Pressure Cooker Recipe

chicken

tomatillos, quartered, husks discarded (about 4 tomatillos)

Anaheim

Serrano

white onion, roughly chopped (about 1 medium)

garlic, peeled

whole cumin seed, toasted and ground

Kosher salt

cilantro

Asian fish sauce,

Fresh corn tortillas and lime wedges,

Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.

Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.

Tomatillo Salsa Verde

tomatillos

onion

(or more) garlic (optional)

cilantro leaves

lime juice

Jalapeño peppers

Salt

"It was fabulously delicious!! My first attempt at salsa verde but definitely not my last. This will be a family favorite for sure."

Remove papery husks from tomatillos and rinse well.

Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.

"This is my “go to” for all things Tex-Mex!  Simple to make and SO tasty!  You just can’t beat homemade salsa!!  This time we have fresh caught grouper for Fish Tacos!!  YUM!"

"This was amazing! And wonderfully easy too. I used about 12 tomatillos (an estimate since our garden tomatillos varied in size). Just needed a little salt and pepper too. My 18-month-old loved it! We ate so much we had to make a second batch. The second batch turned out spicier (not sure why?) but still very delicious. Definitely a new go-to recipe. Thank you!"

"I made this once before and it was excellent! Only question-how long do you think a batch of this sauce would last in the fridge? Thanks so much for a wonderful recipe!"

"I used my frozen tomatillos from last June garden and it came out perfect."

Tomatillo salsa, one of the great taco toppings, is a cinch to make. In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro. Made from just four ingredients, it comes together in moments and is a superb complement to tacos or tortilla chips.

Tomatillo Salsa

tomatillos,

cilantro leaves and tender stems

salt

Purée the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made but will keep a couple of days in the refrigerator.

Chipotle, Tomatillo and Pineapple Salsa

Chipotle chilies

tomatillos, skin removed, washed and chopped

yellow onion, chopped

pineapple

Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.

Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!

Chile Verde

garlic cloves, not peeled

jalapeños, seeds and ribs removed, chopped

Anaheim or Poblano chiles (optional)

cilantro leaves,

pork

black pepper

Extra virgin olive oil

yellow onions, chopped

garlic cloves,

oregano oregano

chicken stock

cloves

Flour or corn tortillas

Spanish rice

"We can't get tomatillos up here, will it work with regular tomatoes as well?"

Roast the tomatillos, garlic: Remove papery husks from tomatillos and rinse well.
 
Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
 
If you want the additional flavor of chilies other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

Purée tomatillos with garlic, jalapeño, cilantro: Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

Sear pork on all sides: Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides.
 
Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Sauté onions and garlic: Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.

Add pork, oregano, tomatillo sauce, stock, ground cloves: If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan.
 
Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Simmer 2-3 hours: Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

"This is a wonderful recipe, so delicious!\r\nI was wondering after bringing to a boil could i transfer it to the oven for a few hours on 325?"

"I make this exact same recipe except I don’t purée everything in the blender, after I brown my pork I take it out and cook the jalapeños, onions and garlic for a few minutes and then I just chop the tomatillos in fairly large pieces and add that  and the pork back in the pan.  After it cooks for a couple of hours the tomatillos and onions  cook down To a consistency just as if they were puréed. there’s no need to do the extra step."

"It's my favorite mexican meal along with Fajatia's. Love it."

https://www.simplyrecipes.com/video_src?vid=5978370635001

These chicken tamales, drenched in tomatillo salsa, are a staple of the Christmas tamale season of Argelia Vergara, a Staten Island resident who makes them to celebrate the Feast of Our Lady of Guadalupe. The recipe is labor-intensive, so enlist helpers in the kitchen to wrap the tamales in corn husks. The result is well worth the effort.

Tamales Verdes

dried corn husks,

jalapeño peppers

chicken broth

garlic

onion, sliced

whole cumin seeds

lard

boneless, skinless cooked chicken breasts, shredded

Maseca tamale mix

lard, approximately 1 1/2 pounds, melted

baking powder

chicken broth.

For the filling, place husks in a large bowl. Add water to cover, and set aside to soften.

In a large saucepan, combine the tomatillos, jalapeño peppers and chicken broth. Bring to a boil, and cook until tender, about 5 minutes. Transfer to a blender, and add salt, garlic, onion and cumin. Blend until puréed. Return the mixture to the pot, and place over medium heat. Add the lard, cook for 5 to 7 minutes until fully melted, then remove from heat and set aside.

For the masa, combine the masa mix with the melted lard, baking powder, salt and chicken broth in a large bowl. Knead dough until soft, 10 to 20 minutes.

To finish and steam: Fill the bottom of a steamer with about 2 inches of water. Line the bottom of the insert with a layer of corn husks.

In a corn husk, place about a handful of masa. Spread with 3 tablespoons of the sauce and some shredded chicken. Fold in the sides of each husk, and fold the pointed side up, leaving one end open. Repeat with remaining ingredients. Stand the filled husks in the steamer with the open ends up.

Cover the tops with a layer of additional corn husks, and cover the pot tightly with foil and a lid. Steam until the tamales release easily from the husks, 45 minutes to 1 hour; add water to the bottom of the pan as necessary so it doesn’t run dry, and be careful not to overcook.

According to Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there are three timeless nacho essentials: crispy corn tortilla chips, mounds of melted cheese and at least one chile. If you want to go big, here are some unofficial guidelines: Nacho toppings should be good enough to stand on their own, the nachos should be saucy (maybe even messy) and they should be so delicious together that you can’t have just one bite. In this recipe, nachos take a vegetarian turn, with buttery pinto beans, tender carrots or sweet potatoes (or both), and a tomato-and-tomatillo salsa. Melty cheese, Mexican crema and chopped onion and cilantro take it over the top.

Hearty Bean Nachos With Spicy Salsa

Roma tomatoes (about 5

tomatillos (about 3

jalapeños, destemmed

chiles de árbol, destemmed

cumin

Kosher or sea salt

vegetable oil

(1/2-inch) diced peeled carrot

celery

pinto beans (from about 3/4 cup dried beans

cheese

Mexican crema

Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.

Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and 3/4 teaspoon salt to the blender; purée until smooth.

Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.

Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.

Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with 1/2 teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.

Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.

Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!

If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.

Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) Recipe

For the Soup:

pumpkin seeds (85 grams; about 1/2 cup)

chicken leg quarters (1.2kg; about 3 leg quarters)

tomatillos (450 grams)

white onion,

jalapeño pepper, stems and seeds removed, roughly chopped

poblano pepper, stems and seeds removed, roughly chopped

Anaheim pepper, stems and seeds removed, roughly chopped

chicken stock (1.5 liters)

epazote (optional)

(28-ounce; 800 grams) can white hominy, drained (see note)

To Serve:

avocado

radishes

serrano or jalapeño peppers

white onion

For the Soup: Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.

Add chicken, tomatillos, onion, peppers,  chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.

Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seeds and cilantro to the blender. Blend on high speed until smooth. Set aside.

Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven (it's okay if a little stock gets in as well). Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan. (It will spatter a bit. The more you stir, the less it will spatter.) As soon as the chicken fat starts to smoke, pour in the contents of the blender all at once and cook, stirring, for about 15 seconds (it will spatter a lot—wear an apron!). Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm.

By this stage, the chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces with your fingertips. Stir the picked chicken back into the soup.

To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion. Serve immediately.

This recipe is for “queso,” and yes, the dish name is in quotation marks. That’s because it’s a dairy-free version of the familiar bright-orange cheesy dip. The recipe is adapted from the cookbook “Amá: A Modern Tex-Mex Kitchen” by the chef Josef Centeno, whose Los Angeles restaurant serves Tex-Mex classics and modern variations. Though the texture of processed cheese is impossible to replicate, this cashew dip is delightfully creamy with layers of complex flavor. For best results, make sure to thoroughly toast the cashews, char the vegetables and blend until the dip is completely smooth.

Vegan ‘Queso’

serrano chile

shallot

cilantro,

raw cashews

chipotle pepper

almond milk

turmeric

red onion,

Tortilla chips

Make the salsa: Put the tomatillos, chile, shallot and garlic on a foil-lined baking sheet and sprinkle with salt. Broil until the vegetables are charred and soft, turning halfway through, about 10 minutes. Once slightly cooled, transfer to a blender or food processor, add the cilantro and purée until smooth. (Reserve a few tablespoons salsa for garnish and leave the remaining salsa in the blender, as you’ll add more queso ingredients to it in a few minutes.)

Make the queso: Toast the cashews in a large skillet over medium heat, shaking the pan occasionally, until the cashews are a light golden brown and fragrant, about 10 minutes. Remove from heat and set aside to cool slightly.

Once cooled, add the cashews, chipotle pepper, 3/4 cup almond milk, turmeric and salt to the tomatillo mixture in the blender, and purée until smooth. Add more almond milk as needed to get a smooth consistency, but be careful not to add too much or the dip will be too thin. Taste and adjust seasoning with salt, if needed.

Transfer the cashew queso to a bowl, drizzle with the reserved tomatillo salsa and garnish with chopped onion and cilantro. Serve warm with tortilla chips.

This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions or tiny leeks. Left in the ground, they will grow to be full-sized heads of garlic by mid-summer, but these young specimens are wonderful, with a mild but distinct garlic flavor. If you can’t find them, wild ramps make a good substitute. Otherwise, make this soup with 6 to 8 sliced cloves of regular garlic. The raw tomatillo salsa adds a welcome note of acidity and crunch. You can make it as spicy as you like by varying the amount of jalapeño.

Spicy Green Garlic Chicken Soup

Kosher salt and black pepper

olive oil

yellow onion, diced, about 3 cups

peeled,

celery stalk, diced

bay leaf

clove

green garlic shoots,

Lime wedges,

Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.


Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)


While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.


Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.


Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.


Tortilla chips don't get enough respect. Most often bought in bag form and eaten as a snack, their potential to form part of a tasty meal is overlooked. Combine home-fried chips, salsa verde, spicy chorizo, and eggs, then serve it up with fresh radishes and vinegary pickled onions, and you have yourself a chilaquiles dish that'll make you think twice the next time you're tempted in the snack aisle.

Chorizo and Egg Chilaquiles With Salsa Verde Recipe

Vegetable, canola, or peanut oil,

corn tortillas,

(475 milliliters) Mexican salsa verde, homemade or store-bought

eggs

(60 grams) shredded Monterey Jack cheese or crumbled cotija cheese

(120 milliliters) Mexican crema or sour cream

Rapid-pickled red onions,

radishes, thinly sliced

limes,

Heat about 3 inches of vegetable oil to 375°F in a in a large Dutch oven, wok, or deep fryer. Adjust flame to maintain temperature. Line a large rimmed baking sheet with paper towels. Working in batches to avoid crowding the oil, fry tortilla wedges, using a metal spider to agitate and turn them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown and very crisp, about 3 minutes per batch. Transfer to the baking sheet and immediately season with kosher salt. Repeat with remaining batches.

Preheat broiler to high heat and set an oven rack 6 or 7 inches from flame. In a large (12-inch) straight-sided sauté pan or cast iron skillet, heat 1 tablespoon oil over medium-high heat. Add chorizo and cook, crumbling with a wooden spoon, until brown and cooked through. Using a slotted spoon, transfer chorizo to a plate and set aside. Drain all but 1 tablespoon fat from skillet. Add salsa verde and chicken broth and heat over medium heat until simmering. Add three-quarters of the chips and toss gently to coat. Cover and set aside while you make the eggs.

In a large non-stick pan, cook 4 eggs until whites are set but yolks are still runny, about 3 minutes. Season with salt. Transfer to a large plate.

Stir in the remaining tortilla chips to the chilaquiles pan and season to taste with salt if necessary. Sprinkle with cheese and the reserved crumbled chorizo. Broil until cheese is melted (if using Jack) and the tops of a few of the tortillas brown, 1 to 3 minutes (if using cotija, the cheese won't melt well, so you can skip this broiling step). Divide onto plates or serve family-style from the skillet, topping with fried eggs, sour cream, pickled red onions, sliced radishes, and cilantro. Serve immediately with lime wedges, for squeezing.

Tamales are a holiday staple for Mexican-American families from the Rio Grande Valley up to North Texas, and not just at Christmas. “We have a big market for Thanksgiving tamales,” said Cyndi Hall of Tamale Place of Texas, in Leander, near Austin.
 
Although Ms. Hall said she’s seen more families buy tamales than ever before, many still keep the tradition of coming together to make them. You can cook up a turkey breast or extra legs for tamales to have with the Thanksgiving meal, or make the tamales with leftover turkey for the long weekend.

They aren’t difficult, but they do take time, so the more hands you have for your assembly line, the quicker it goes. Corn husks and masa mix for tamales can be found in markets that sell Mexican ingredients; make sure you get the masa for tamales (Maseca is the most widely available brand), not the finer, drier tortilla masa harina.

Turkey Tamales

(8-ounce) bag dried corn husks

masa mix

jalapeño or serrano chiles, stemmed (and seeded if desired)

garlic clove, peeled

cilantro sprigs, plus chopped cilantro for garnish

grapeseed or canola oil

chipotle chiles

turkey

Prepare the corn husks: Place in a large saucepan, cover with water and bring to a boil. Turn off heat and use a plate to submerge husks. Soak 1 hour.

Meanwhile, prepare the masa: In a medium bowl, mix masa with 11/4 cups hot water. Let cool.

Combine lard and baking powder in a stand mixer and beat for 1 minute, until light. Add salt and masa in 3 additions, beating at medium-low speed. Gradually add 3/4 cup broth while beating on low speed; beat for another minute or two. Taste for salt. Test to see if masa is aerated enough by dropping 1/2 teaspoon into a cup of water; it should float to the top. Batter should be soft but not runny, holding together on a spoon if you tilt the spoon. Cover and refrigerate for 1 hour. Beat masa again for a couple of minutes, adding remaining broth.

Meanwhile, make the filling: Place tomatillos in a saucepan, cover with water and bring to a boil. Lower heat and simmer 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Drain and place in a blender. Add green chiles, onion, garlic and cilantro sprigs. Blend until smooth.

Heat oil in a large, heavy saucepan or skillet over medium-high heat. Add tomatillo purée and stir constantly until it thickens and begins to stick to pan, about 5 minutes. Stir in broth, add salt to taste and bring to a simmer; let simmer 10 to 15 minutes, stirring often. Stir in chipotles. Sauce should be creamy and coat the front and back of  a spoon. Taste and adjust seasoning. Remove from heat. Stir in shredded turkey.

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