September 5, 2017
Please volunteer at the site. The Core group are all volunteers and we need help to run the site. Each member is obligated to volunteer for one 2 hour shift. It isn’t a big time commitment, we’ll really appreciate your help, and it’s fun!
Off the soapbox now. Lots of members have been asking me about this – what the heck does one do with tomatillos? Aside from salsa verde, there are all sorts of opportunities to use tomatillos. Today’s recipe is for a great chicken soup. You’ll love it!
2 bonelss skinless chicken breasts, pounded thin
1 onion, chopped
1 lb tomatillos, chopped
2 hot peppers, seeded and minced
4 cups chicken stock
1/4 tsp cayenne pepper
1/2 tsp hot pepper sauce
2 TBS chopped fresh cilantro
1/4 cup sour cream (optional)
- Heat oil over high heat in a large saucepan or dutch oven. Saute chicken in the oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
- Add onions and garlic to the saucepan, and saute until golden.
- Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
- Puree the sauteed vegetables in batches in a blender or food processor. Return to the pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
- Slice the chicken into thin slices, and then shred. Stir into the soup. Season to taste with salt and pepper.
- When you re ready to serve the soup, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a cilantro leaf, and serve immediately.