Tomatillo in Spanish means little tomato. Some people call them a husk tomato. They have a tart, almost lemony flavor. Tomatillos should be stored at room temperature and used within a couple of days. Tomatillos are the main ingredient in Salsa Verde.
Late last fall I spent some time in the farm store kitchen with Maria who is a great cook and baker. She was preparing this recipe.
6-8 chicken thighs, bone in or boneless
Flour, salt and pepper for dredging
Heat ¼ c oil in a frying pan on medium-medium high heat adjust as needed.
Brown the chicken on both sides (the chicken will not be cooked through)
Remove the chicken from the oil and add : 1 large chopped onion and
3- 4 cloves of garlic chopped. Sauté until lightly browned and soft.
Place the chicken the onions and garlic into a Dutch oven.
Remove the husk of 3-4 tomatillos, cut each tomatillo into 4 pieces and add to the pan with the chicken. Add: 2 tomatoes cut into 8 pieces; 3-4 hot peppers, Serrano, jalapeno, ancho or whatever you have, chopped; ¼ – 1/3 c chopped cilantro
Add 3 cups of chicken broth, enough to cover the chicken and the vegetables. Gently stir to combine all the ingredients. Bring the stew to a boil and reduce to a gentle simmer. Keep the pan covered for about 40minutesr and uncover and simmer for an additional ½ hour stirring occasionally, add additional liquid if necessary. The tomatillos and tomatoes should break down into a sauce, the peppers should be tender.
Serve over rice.