I happened upon a box of tomatillos at the local donation shelter... the ladies there had no idea what they were or what to do with them. So I took the whole box home and found this recipe, and let me tell you WOW! The only reason I am not giving it five stars is because the recipe needs tweaking to make it perfect. Once you make the changes, I would pay $10 for a bowl of this in a restaurant. I followed the other reviewer's suggestions and used slightly more tomatillos than the recipe calls for, maybe a pound and a half or so. I also used chicken boullion instead of chicken broth. After pureeing the base, I added a can of corn and a can of drained rinsed black beans, as well as a tsp of cumin. The result was fantastic! Whatever you do, do NOT skip the cilanto (it adds a note of citrus and brightens up the flavor) or the sour cream (it adds a touch more acidity and a bit of creaminess to the texture). The only thing I would change is to add maybe a splash of fresh lime juice, other than that after making the modifications listed above the recipe is spot on. I served this to my family with homemade southwest egg rolls, and they couldn't stop eating it. It was so good, I even made a batch to take down to the donation shelter to share with the workers.
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I happened upon a box of tomatillos at the local donation shelter... the ladies there had no...