GREEN CHILE-TOMATILLO SAUCE
Provided by Food Network
Categories condiment
Time 1h55m
Yield about 8 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
- Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
- Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
- Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
- Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.
WHITE BEAN AND TOMATILLO SOUP
The hearty soup is filled with warm spices such as cumin and ancho chile powder adding lots of flavor to this soup. Sprinkle fried tortilla strips over each serving, if desired.
Provided by CookingWithShelia
Categories Bean and Pea Soups
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil.
- Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.
- Roast in the oven for 30 minutes. Remove from the oven and let cool.
- Heat oil in a Dutch oven over medium heat. Add andouille sausage and cook until slightly crispy, 5 to 7 minutes. Remove sausage to a plate.
- Add onion, celery, and carrot to the Dutch oven; cook for 5 minutes. Add cumin and chile powder; stir and cook for 5 to 7 minutes. Stir in cannellini beans and cook for 3 to 5 minutes.
- Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.
- Add liquified tomatillo mixture to the Dutch oven, along with chicken broth and cooked sausage. Cover, reduce heat to medium-low, and simmer for 25 minutes.
- Ladle into bowls and garnish with cilantro and jalapeno slices.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 33.5 g, Cholesterol 22.8 mg, Fat 15.6 g, Fiber 8.6 g, Protein 14.7 g, SaturatedFat 4 g, Sodium 1459.5 mg
GREEN CHILE AND TOMATILLO SOUP
Number Of Ingredients 12
Steps:
- 1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and oregano. Stir to coat with oil. Cover and cook on low heat 5 minutes. Add the chopped chiles, tomatillos, cilantro, and chicken broth. 2. In a small bowl mix the masa harina with about 2 tablespoons broth and stir into the soup pot. Bring the soup to a boil then reduce the heat and simmer, partially covered, until the tomatillos are soft, 12 to 15 minutes. Season with salt and pepper. 3. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Serve hot, drizzled with crema.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TOMATILLO AND CHICKEN SOUP
Tomatillos are small green vegetables with a papery husk. They are part of the nightshade family, but they do not taste like tomatoes. They have a tangy, slightly sour taste that pairs wonderfully with almost any variety of pepper, and they have much smaller seeds. This soup recipe relies on their unique flavor while adding some more familiar elements, like canned green chiles, cilantro, chicken broth, and leftover chicken.
Provided by Bibi
Categories Chicken Soup
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
- Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
- Remove from the heat and stir in Monterey Jack cheese and crema.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 10.9 g, Cholesterol 107.5 mg, Fat 28.6 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 509.7 mg, Sugar 6.4 g
CHICKEN-TOMATILLO SOUP
This is a yummy chicken soup made with tomatillos.
Provided by quilesj
Categories Chicken Soup
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
- While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
- Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
- Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.
Nutrition Facts : Calories 487.5 calories, Carbohydrate 24.7 g, Cholesterol 103.8 mg, Fat 27.6 g, Fiber 7.7 g, Protein 38.1 g, SaturatedFat 6.4 g, Sodium 614.1 mg, Sugar 4.8 g
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