Citrus-Infused Tomatillo Stew with Roasted Poblano
This Citrus-Infused Tomatillo Stew features the unique bright flavors of tomatillos complemented by the smokiness of roasted poblanos. Its versatility allows you to tailor the dish to suit your taste buds, whether you prefer a spicy kick or a milder profile. The stew is simmered to perfection, creating a rich broth that pairs wonderfully with a variety of meats and vegetarian options. The delightful blend of vegetables and the tangy undertones from the tomatillos make this stew an inviting comfort dish, perfect for gatherings or a cozy family meal. Feel free to add your choice of protein or go for a hearty vegetarian version by incorporating seasonal vegetables or protein alternatives.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Tomatillos
1 1/2 lbs (Remove husks and rinse well.)
Water
2 cups (N/A)
Poblano chiles
3 (Roasted, skins removed, diced.)
Extra virgin olive oil
2 tablespoons (N/A)
Onion
1 (Quartered lengthwise and sliced thin.)
Red bell pepper
1 (Diced.)
Carrots
2 (Cut thinly on the diagonal.)
Garlic cloves
3 (Minced.)
Canned diced tomatoes
1 (14 ounce) can (Drained.)
Dried Mexican oregano
1 tablespoon (Crumpled.)
Ground cumin
1 1/2 teaspoons (N/A)
Salt
to taste (N/A)
Black pepper
to taste (Freshly ground.)
Lime juice (optional)
1 tablespoon (N/A)
Chopped cilantro (optional)
1/4 cup (N/A)
Instructions
1
Begin by removing the husks from the tomatillos and rinsing them thoroughly. Place them in a medium saucepan along with 2 cups of water and bring to a boil over medium-high heat. Once boiling, reduce the heat and allow them to simmer uncovered for about 10 minutes, or until softened. After cooking, let them cool slightly before transferring the contents to a blender, blending until smooth or to your desired consistency. Set aside.
2
While the tomatillos are simmering, roast the poblano chiles. You can do this by placing them on a baking sheet under your broiler, turning them frequently until the skins are blackened and blistered on all sides. Alternatively, use a gas burner, rotating them with long-handled tongs. Once fully roasted, place the chiles in a large bowl and cover them with plastic wrap or a dish towel to steam for 15-20 minutes. This will make removing the skins easier. After steaming, rub off the skins, slice the chiles in half, and discard the stems and seeds. Dice the roasted poblanos and set aside.
3
Heat the olive oil in a large skillet over medium heat. Add the sliced onion, diced bell pepper, and carrots. Sauté the vegetables for 5-7 minutes, or until the onions become translucent. Stir in the minced garlic and cook for an additional 2-3 minutes, being careful not to let the garlic burn.
4
Incorporate the diced roasted poblanos, tomatillo mixture, drained canned tomatoes, crumbled oregano, and ground cumin into the skillet. Stir well to combine and bring the stew to a boil. Once boiling, reduce the heat and let it simmer, partially covered, for 15-20 minutes to meld the flavors.
5
If the stew thickens too much during cooking, feel free to add additional water or chicken broth to achieve your desired consistency. Season the stew with salt and freshly ground black pepper to taste, and if desired, stir in the lime juice and chopped cilantro. If you are adding meat or protein alternatives, do so now and cook for another 10-15 minutes until everything is heated through.
6
Serve the lovely stew over steamed white rice with warm tortillas on the side to soak up the delicious broth.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Tomatillo Stew?
It is a bright and tangy stew featuring tomatillos, smoky roasted poblanos, and various vegetables, which can be made with meat or as a vegetarian dish.
How do I prepare the tomatillos for this recipe?
Remove the husks, rinse them well, and boil them in 2 cups of water for 10 minutes before blending them until smooth.
What is the best way to roast the poblano chiles?
You can roast them under a broiler until blackened or use a gas burner with tongs to blister the skins.
How do I peel the roasted poblanos?
After roasting, place them in a bowl covered with plastic wrap to steam for 15-20 minutes, then rub off the skins.
Do I need to remove seeds from the poblanos?
Yes, after peeling the skins, you should slice the chiles in half and discard the stems and seeds before dicing.
What vegetables are sautéed in the base?
The base includes sliced onion, diced red bell pepper, and thinly sliced carrots sautéed in olive oil.
How long should I sauté the onions and carrots?
Sauté them for 5-7 minutes until the onions become translucent.
When should I add the garlic?
Add the minced garlic after the other vegetables have softened and cook for an additional 2-3 minutes.
Should the canned tomatoes be drained?
Yes, use one 14-ounce can of diced tomatoes and ensure they are drained before adding them to the skillet.
What spices are used in this stew?
The stew is seasoned with crumpled dried Mexican oregano, ground cumin, salt, and freshly ground black pepper.
How long does the stew need to simmer?
The stew should simmer partially covered for 15-20 minutes to allow the flavors to meld.
What should I do if the stew becomes too thick?
You can add additional water or chicken broth to reach your desired consistency.
Can I add meat to this recipe?
Yes, you can add your choice of meat and cook for an additional 10-15 minutes until heated through.
Is there a vegetarian option?
Absolutely, you can use seasonal vegetables or protein alternatives to keep the dish vegetarian.
What are the suggested toppings?
Optional but recommended toppings include lime juice and fresh chopped cilantro.
How should the stew be served?
Serve the stew over steamed white rice with warm tortillas on the side.
What type of oil is used for cooking?
The recipe calls for 2 tablespoons of extra virgin olive oil.
How many poblano chiles are needed?
The recipe requires 3 poblano chiles.
How much tomatillo is used?
The recipe uses 1.5 pounds of tomatillos.
What kind of onion is recommended?
The recipe uses one onion, quartered lengthwise and sliced thin.
How are the carrots prepared?
Two carrots should be cut thinly on the diagonal.
Can I use regular oregano?
The recipe specifically calls for dried Mexican oregano for its unique flavor profile.
How much cumin is in the recipe?
It requires 1.5 teaspoons of ground cumin.
What color bell pepper is used?
One red bell pepper is used, diced for the stew.
Is the lime juice mandatory?
No, the lime juice is listed as an optional ingredient for added tanginess.
How much cilantro should I use?
If using, add 1/4 cup of chopped cilantro.
How much garlic is needed?
The recipe calls for 3 minced garlic cloves.
Can I make this stew spicy?
Yes, the recipe is versatile and allows you to add a spicy kick if you prefer a hotter profile.
Does this recipe contain cholesterol?
The base vegetable version of this recipe contains no cholesterol according to the nutritional data.
What is the preparation for the tomatillos after boiling?
They should be cooled slightly and then blended until they reach your desired consistency.