Pollo Pulqueros Chicken Tomatillo And Jalapeno Stew Food

BRAISED CHICKEN WITH TOMATILLOS AND JALAPENOS

Steps:

• For the chicken: Preheat the grill.
• Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
• Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat.
• Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve.
• Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes.
• While the onions are cooking, coarsely chop the tomatillos and reserve. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. If you want to tone down the heat, remove the seeds from the jalapenos before chopping.
• Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
• Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime juice and zest. Taste and season with salt if needed (it probably will).
• Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
• Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning and adjust if needed.
• For the sour cream: Combine the sour cream with the lime zest and juice and reserve.
• Remove the chicken from the pan and stir in the cilantro.
• Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream.
• Beverage Pairing Suggestion: Light Lager

POLLO PULQUEROS (CHICKEN, TOMATILLO, AND JALAPENO STEW)

Steps:

• Preheat oven to 400 degrees.
• Arrange onion slices (overlapping) in bottom of 5- 6 quart Dutch oven.
• Arrange potatoes on top of onions, sprinkle with salt.
• Arrange chicken on top of potatoes, then cilantro, then tomatillos.
• Top with jalapenos and drizzle with pickling liquid.
• Cover and bake for 45 minutes.
• Remove lid and bake for 15- 20 minutes additional.
• Serve hot and garnish with more cilantro.

TOMATILLO CHICKEN

Steps:

• In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
• Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

POLLO CON NOPALES (CHICKEN AND CACTUS)

Steps:

• Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
• Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
• Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.

FALL PUMPKIN AND TOMATILLO STEW

Steps:

• Cut pumpkin in half. This can be tricky, but I typically take my sharpest knife and puncture the pumpkin a few times and then slam it on the counter. Eventually it will crack in half (or more). Remove seeds and reserve them. They're good after being washed and coated in olive oil and salt and baked for ~10 minutes.
• Bake pumpkin and brussel sprouts with a bit of salt and olive oil coating them in oven at 350 F for at least an hour, until the pumpkin is soft and the brussel sprouts are a bit crisp. You can also toss the brussel sprouts in the broiler for 5 minutes at the end of cooking. I cooked the pumpkin a day ahead.
• Place potatoes in just enough cold water to cover in a pot on the stove. Set burner on high. Heat until rapid boil, and then lower heat to boil until potatoes are cooked through.
• While oven and stove are going, prep veggies. For the eggplants, cut the end off, slice in half, and cut into 1/2 inch pieces. Salt the surface of the eggplants and set aside so the can loose some water.
• Remove potatoes and place in cold water for a little while. Once the potatoes are cool enough remove skins, dice and add back to pot retaining just enough water to cover diced potatoes.
• Add wine and uncooked veggies and pepper to pot.
• Remove pumpkin and brussel sprouts. Peel skin or scoop pumpkin out of shell and cube in 1/2 cube. Add pumpkin and sprouts to stew pot.
• Cook until all veggies are done and tomatillos have disappeared into the stew.
• Add olive oil to the top of each serving or to the entire pot to add some body. Stew is best the next day.
• Serve with bread.

PORK AND TOMATILLO STEW

Steps:

• 1 In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
• Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.

CHICKEN TOMATILLO SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

BRAISED CHICKEN THIGHS WITH TOMATILLOS

Steps:

• Heat oil in a large Dutch oven or heavy-bottomed pot.
• Season chicken with salt and pepper. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 8 to 10 minutes. (You want it to be very deeply golden brown so that it stays nice and brown as it braises.)
• Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.
• Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add smashed garlic and half of the sliced onion. Season with salt and pepper and cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Add tomatillos and half of the jalapeño and season with salt and pepper. Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up (they will not submerge all the way; that's fine). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes.
• Add hominy and continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon (it should be looser than tomato sauce, thicker than soup), another 15 to 20 minutes.
• Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.
• Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.