tomatillos

I am astonished I haven't written about this recipe before. It's probably my favorite enchilada variation—it's comforting, soothing, and wildly addictive. For help I turned to Rick Bayless's Fiesta at Rick's (one of our favorite cookbooks of 2010) and I'm really glad I did. He replaces the normal shredded chicken with roasted vegetables.

Enchiladas Suizas Recipe

tomatillos,

white onion, sliced ¼-inch thick

garlic

serranos, stemmed

½ tablespoons canola oil, divided

broth

Mexican crema (or creme fraiche)

carrots,

red onion,

cremini mushrooms, cleaned, stems removed, and cut into ½-inch cubes

butternut squash,

corn tortillas

chihuahua cheese (or other Mexican melting cheese)

For Garnish

¼ White onion, thinly sliced

cilantro, chopped

Adjust oven racks to lower middle and upper middle positions and preheat broiler. Toss tomatillos, onion, garlic, and serranos on large baking sheet and place in oven. Roast for four to five minutes, or until tomatillos soften and start to turn black. Flip everything over with pair of 12-inch tongs. Return to oven and cook for another four to five minutes. Some black is okay, but adjust vegetables if they simply start to burn. Remove and let cool. Adjust heat in oven to 400 degrees. 

Transfer all contents on baking sheet to a blender. Process until smooth. 

Pour 1 ½ tablespoons canola oil into large dutch oven set over medium-high heat. When hot, dump contents of blender in. It should immediately start to sizzle and bubble. Cook, stirring often with wooden spoon, until darker, about three minutes. Pour in broth and crema, turn heat to medium-low, and stir until mixture is smooth. Partially cover dutch oven, and simmer for 30 minutes. Season to taste with salt. 

Toss carrots, red onion, mushrooms, and butternut squash with one tablespoon oil on a baking sheet. Season with a pinch of salt Place on the lower-middle rack in oven and cook for about 25 minutes. Toss with pair of 12-inch tongs after 10 minutes, and after 20. Vegetables, and especially carrots, should be tender. Return to oven for another five minutes if they are not.

Pour remaining tablespoon of oil into a bowl. Using a brush, coat both sides of each tortilla with oil. Stack them up, and then place in a large plastic ziplock bag. Do not close bag. Place in microwave and cook for 1 minute. 

Pour one cup of sauce into a 13 by 9-inch baking dish. Scoop about two tablespoons of the roasted vegetables into each tortilla. Roll up, and place seam-side down in the sauce on the baking dish. Repeat 11 times. Pour remaining sauce over them, and then sprinkle cheese evenly on top. 

Place baking dish in oven and cook for 10 minutes, or until warm. Remove from oven, and using a spatula, transfer three enchiladas to each dish. Garnish with onion rings and cilantro. Eat immediately. 

Chile Verde - a favorite in Colorado - gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in the verdant broth - thinner than some bean-and-beef-based chilis - and has subtle heat thanks to milder Anaheim chiles. Serve the chili with tortilla chips and lime wedges after the flavors have concentrated.

Chili Verde (Colorado Green Chili)

Anaheim chiles

vegetable oil

pork shoulder,

salt and black pepper

cumin seeds

yellow onion,

cilantro

garlic,

all-purpose flour

chicken stock

Tortilla chips and lime wedges,

Chili Verde (Colorado Green Chili) : Recipes : Cooking Channel

Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.

Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.

This is hysterical. There are no tomatillos in Colorado Green Chile. While I'm sure this is a delicious recipe, it is definitely NOT "COLORADO" Green Chili.

I make this all the time, but here are some changes:  forget the flour... Not needed.  This will let the bright greens come through;  BBQ the pork with lots of charring, cut into strips, then when done, chop into bite sized pieces.  The above quantities need about a tablespoon of Mexican Oregano.  Cut the chicken stock in half and add a bottle of wheat beer.  Two pounds of pork as listed above needs about ten to twelve Anaheim chilis, after all, this IS called chili.  Buy fresh tomitillos if possible.

I Made this yesterday came out just to my liking. I added two tablespoons of diced jalapenos for heat. Also, I seasoned the meat alittle more. Everyone loved it.

This Pozole Verde (Mexican Green Pozole) con pollo is my favorite winter soup. This bright and flavorful soup is a lot like a Mexican stew using tomatillos, pepitas, chicken and hominy!  Top it with fried tortilla chips or tostadas, slices of avocado, thinly sliced radishes and cilantro for some added freshness and texture.

Pozole Verde Recipe

pumpkin seeds/pepitas

bone-less (skin-less chicken thighs)

yellow onion

tomatillos (husks removed and roughly chopped)

garlic (peeled)

poblano pepper

jalapeño (stems removed)

oregano

chicken broth

cilantro leaves

(24-ounce) can hominy (drained)

tortillas

avocado

radishes

To a small skillet, set over medium-low heat, add the pumpkin seeds and a pinch of salt. Toast for about 2 minutes, shaking the pan every now and then. When they start to brown, pour them right into the jar of your blender (we’ll be adding more stuff to the blender later!). Cover the blender and pulse until ground, about 30 seconds to a minute.

To the Instant Pot, add the chicken, onion, tomatillos, garlic, poblano pepper, jalapeño, Mexican oregano, chicken broth and 2 teaspoons of salt. Close the “vent” and set the pressure cooker to high and timer to 15 minutes.

When the Instant Pot goes off, do a quick release. I like to cover the valve with a clean kitchen towel and flip it open using a wooden spoon’s handle. When there is no more pressure, remove the lid, opening it away from you. 

Remove the chicken and place on a cutting board. Place a strainer atop a big bowl, and pour the liquid through. Transfer all of the solids (the pepper, onion, tomatillos, etc.) to the blender, along with a cup of liquid (you can eyeball this measurement). Add the cilantro to the blender uncovered. It&#x27;ll cool off a bit while we do the next step.

Pour the strained broth back into the Instant Pot; and then add the hominy. Set the machine to the “saute” function and place the timer on 5 minutes. This will cook the hominy a bit while we blend up the green sauce and shred the chicken.

Back to the blender! Allowing some steam to escape from the blender, process until very smooth, about 2 minutes.

Shred the chicken using two forks. By this time, the broth and hominy should be very warm. Add the chicken back to the Instant Pot, along with the remaining blender green sauce. Give it a big stir and adjust the salt to your liking. I added an additional 2 teaspoons of kosher salt.

Divide amongst bowls and garnish with crispy chips, slices of avocado, radishes, jalapeño, sliced cabbage and/or diced onion. 

To Make it in an Instant Pot:

To a medium to large pot, set over medium-high heat, add the chicken, onion, tomatillos, garlic, poblano pepper, jalapeño, Mexican oregano, chicken broth and 2 teaspoons of salt. Bring to a simmer and cook for about 30 to 40 minutes, until the chicken is cooked and the tomatillos have softened.

Remove the chicken and transfer to a cutting board. Place a strainer atop a big bowl, and pour the liquid through.

Transfer all of the solids (the pepper, onion, tomatillos, etc.) to the blender, along with a cup of broth (you can eyeball this measurement). Add the cilantro to the blender.

Pour the chicken broth back to the pot, along with the hominy and turn the flame to medium-heat. This will warm up the broth and cook the hominy a bit while we blend up the sauce and shred the chicken.

Back to the blender, allowing some steam to escape from the blender, process until very smooth, about 2 minutes.

Shred the chicken using two forks. By this time, the broth and hominy should be very warm. Add the chicken back to the pot, along with the remaining blender green sauce. Give it a big stir and adjust the salt to your liking. I added an additional 2 teaspoons.

To Make on the Stove in a Large Pot:

Can you make great chile verde without Hatch chilies? Yep.

Chile Verde With Pork Recipe

Kosher salt

poblano peppers

cubanelle peppers

tomatillos (about 15 medium), husks removed

jalapeño peppers, stems removed, split

large onion, finely diced (about 1 1/2 cups)

cumin

In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour.

Meanwhile, roast poblano and cubanelle peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. If you don't have a gas burner, you can achieve similar results under the broiler, or on an outdoor grill. Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel under cool running water. Dry chilies, discard seeds and stems, and roughly chop. Transfer to bowl of food processor.

Preheat broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to the food processor along with any exuded liquid.

Add 1/2 of cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper.

Adjust oven rack to middle position and preheat oven to 225°F. Heat remaining oil in large Dutch oven over high heat until smoking. Add half of pork and cook without moving until well browned, about 3 minutes. Stir pot and continue cooking, stirring occasionally, until well browned on all sides. Add remaining pork and onions and cook, stirring frequently and scraping up any browned bits from bottom of pan, until onions are softened, about 4 minutes. Add cumin and cook, stirring constantly until fragrant, about 1 minute.

Add chicken stock and pureed chilies to pot and stir to combine. Bring to a boil, cover, and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily with a fork, about 3 hours. Remove from oven and return to stovetop.

Skim off and discard any excess fat. Adjust to desired consistency by adding water or boiling and reducing. Stir remaining cilantro into pot and season to taste with more salt. Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges. Chili can be chilled and stored in airtight container in refrigerator for up to 5 days. Flavor will improve with time.

Smooth, tangy, slightly sweet, and bright green; this sauce doesn't get any better. Use as the star of a dish, hot or cold, or as an extra layer of flavor! The options are unlimited. 

Guacatillo Sauce Recipe

Tomatillos, husk and core removed

Avocados

Jalapeño, seeded (or Serrano)

lime juice

Yellow onion, peeled

avocado oil

salt,

Prepare all ingredients as indicated and combine them in a bowl. Reserve the lemon juice on the side.

Transfer all ingredients to a blender and using a tamper, blend starting at a slow speed. Slowly increase the speed as the sauce becomes smooth and velvety. Blend for 1-2 minutes.

Add the lime juice towards the end of the blending time. Taste for seasoning and adjust as needed.

Transfer to an air-tight container and store in the fridge for 5 days for maximum freshness.

Roasted Tomatillo Salsa

jalapeno peppers

white onion, quartered

olive oil

lime

Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.

Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.

Serve with chips or as a salsa for tacos and burritos.

Excellent. I backed way down on the jalapeño and it was still excellent.

This condiment is delicious with grilled chicken, beef, and pork.  It's easy to make and lasts in the fridge for days.  

I bought the ingredients for half the recipe, since I wasn’t sure how it would come out or if my family would like it.  This was really easy to make and was so delicious.  I fried up some fresh tortilla chips to go with it and it was such a hit with my family that I regret halving the recipe.  I will definitely be making this again, this recipe is a keeper. 

Love this recipe.  I roasted all veggies on a grill mat on my gas grill.  Fabulous flavor and lovely texture.  I didn't even need the last 3 T of oil.

This was so delicious I had to make another batch for guests lol I liked it better served warm than cold. I have also started using this as a marinade as well. Its delicious on baked chicken

Take a gander at these cheesy chicken enchiladas. "To give a kick to my sour cream sauce," the author says, "I add serrano chiles and tomatillos."

Sour Cream-Chicken Enchiladas

chicken breasts

unsalted butter

serrano chiles

tbsp. all-purpose flour

sour cream

c. Chopped cilantro

cayenne

Monterey Jack

onion

Enchiladas Suizas

white onion

serrano chile

yellow chile (guerito pepper)

Salt and black pepper

Mexican crema

heavy cream

Vegetable oil,

chicken

cheese

Food beauty of enchiladas suiza, as seen on Food Network’s The Kitchen, Season 4.

Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.

Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.

Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.

Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.

Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.

The tomatillo salsa is wonderful and pairs so well with the shredded chicken.  I made it for company and everyone raved about it.  

Surprisingly light. The sauce was amazing!

Really good snd pretty easy even if you poach your own chicken.  

Pretty good, but definitely not perfect. 

This is good. I doubled the tomatillo sauce &amp; the creme sauce. 8 easily fit in the dish. Double was a bit too much sauce on them. I skipped frying the tortillas. Overall a good dish. I will make it again but tweak it a little next time. 

I’m new to cooking and this was fairly easy and delicious! 

https://www.foodnetwork.com/videos/enchiladas-suizas-0232945

Marcella combines chicken and homemade salsa verde for tangy enchiladas.

Marcela's Enchiladas Suizas

Spicy, smoky shrimp and a homemade tomatillo salsa combine in these flavor-packed summer tacos. 

Grilled Shrimp Tacos with Tomatillo Salsa

skewers

chipotle chile powder

shrimp

green cabbage

red onion

medium red radishes

serrano peppers

vegetable oil,

salt

black pepper

(6-inch) corn tortillas

tomatillos (about 6)

jalapeño peppers

If using wooden skewers, soak 7 skewers in water for 30 minutes.

Mince 2 peeled garlic cloves and place in a large bowl. Finely grate the zest of 1 medium lime into the bowl, add 1/2 teaspoon chipotle powder, and stir to combine. Pat 1 1/2 pounds peeled and cleaned extra-jumbo shrimp with paper towels. Add them to the bowl and toss to combine. Refrigerate while you prepare the toppings and salsa.

Prepare the following toppings, placing them all on a serving platter or in separate bowls: Thinly slice 1/4 small head green cabbage until you have about 2 cups. Thinly slice 1/4 small red onion (about 1/2 cup). Thinly slice 4 radishes (about 3/4 cup) and 2 serrano peppers into rounds (about 1/4 cup). Cut the zested lime into wedges. Pick 1/4 cup fresh cilantro leaves from 1/4 bunch cilantro. Refrigerate until ready to serve. Pick 1/2 cup more cilantro leaves and tender stems and add to a blender for the salsa.

Instructions

Heat an outdoor grill for direct, medium-high heat. Meanwhile, prepare the following, adding them to the same large bowl: Peel any papery husks from 12 ounces tomatillos, then rinse and pat dry. Peel 1/2 large yellow onion. Trim and cut 1 1/2 jalapeños in half lengthwise so that you have 3 pieces. For a less spicy salsa, cut out and remove the membranes and seeds. Add 3 unpeeled garlic cloves and 1 1/2 teaspoons vegetable oil to the bowl and toss to coat. Thread the garlic cloves onto one of the skewers.

Thread the shrimp onto the remaining skewers, threading each one in two places and arranging them so they are just touching. Place on a baking sheet. Brush the shrimp on both sides with 2 tablespoons vegetable oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

When the grill is ready, scrape the grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Place tomatillos, onion, jalapeños, and garlic skewer on the grill (reserve the bowl). Cover and grill until dark grill marks appear, about 4 minutes. Flip, cover, and grill until dark grill marks appear on the second side and the tomatillos start to soften, 4 to 6 minutes more. Transfer everything to the reserved bowl.

Transfer the tomatillos and jalapeños to the blender. Peel the garlic and chop off the root of the onion. Add both to the blender, add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, and blend until smooth. Transfer to a serving bowl.

Scrape and oil the grill grates again. Place the shrimp on the grill, cover, and grill until lightly charred on the bottom, 2 to 2 1/2 minutes. Flip the skewers and grill until the shrimp are just cooked through, about 2 minutes more. Transfer to a clean plate or baking sheet.

Place 8 tortillas in a single layer on the grill and grill until tender and pliable, 30 seconds to 1 minute per side. Stack on a plate and cover with a kitchen towel or aluminum foil to keep warm. Remove the shrimp from the skewers.

Place the toppings, salsa, tortillas, shrimp, and 1/4 cup Mexican cream on the table. To assemble the tacos, spoon some salsa and crema onto a tortilla. Add 3 shrimp and top as desired.

Make the salsa:

Chicken-and-Cheese Enchiladas

onion,

serrano chile peppers, stemmed and seeded

sugar

mozzarella cheese

extra-virgin olive oil,

queso fresco or feta cheese

Food Styling - Jamie Kimm
Prop Styling - Marina Malchin

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Yep—a winner! Loved everything about this. I used one Serrano and one Jalapeño in the salsa. I also added 1/4 teaspoon cumin per other suggestions. Broiling the enchiladas with oil prior to adding the salsa was awesome! They stayed crisp and the oil added a nice flavor. I did add salsa to the inside of the enchiladas before wrapping them up and that worked nicely. The flavors all went together really well and the red onion and cilantro and cotija cheese on top were the perfect additions. I highly recommend trying this recipe 

My family loved this recipe. Can’t wait to have it again. 

Very tasty! I couldn’t find tomatillos anywhere but I found a tomatillo salsa and used that instead! Big hit with my family!

Green sauce always scared me...and I prefer beef to chicken, but in the age of eating healthier, I was more than pleasantly surprised how amazing this was.  I loved the sweetness added by the cheese...  My son is asking me to share this recipe.

I love that you broil the tortillas beforehand- I never knew to do that!

Salsa Verde recipe from Pati&#x27;s Mexican Table Season 4, Episode 5 “Tamaliza!”

Top 40 tomatillos recipes from across the web

The most viewed tomatillos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Enchiladas Suizas Recipe

Chili Verde (Colorado Green Chili)

Pozole Verde Recipe

Chile Verde With Pork Recipe

Guacatillo Sauce Recipe

Roasted Tomatillo Salsa

Sour Cream-Chicken Enchiladas

Enchiladas Suizas

Grilled Shrimp Tacos with Tomatillo...

Chicken-and-Cheese Enchiladas

Salsa Verde

Meat Sauce

Tomatillo and Lime Jam

Amarillito Mole with Chicken

Mole Poblano

Roasted Tomatillo Salsa Verde

Chili Verde

Chili Verde

Carne en su Jugo

Chicken Enchiladas with Tomatillo S...

Salsita Tapatía

Homemade Green Enchilada Sauce with...

Roasted Tomatillo Sauce

Baked Eggs with Salsa Verde

Salsa Verde Recipe

Salsa Verde

Green Chilaquiles in Roasted Tomati...

Street Style Salsa

Tomatillo Salsita

Quick Roasted Tomatillo Salsita

Cooked Salsa Verde

Tomatillo Salsa

Oven-Roasted Tomatillo Salsa

Pork Chile Verde

Chicken Mole Torta

Chili Verde Recipe

Pork Tenderloin Enchiladas with Mol...

Green Pepita Sauce

Roasted Hatch Green Chile Salsa

Green Pork Chili

The most viewed tomatillos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine