I combined this and another recipe and the result was SO mind blowingly delicious. It was perfect from the first bite to the last. I did a much smaller recipe (2-4 people) Here is what went down: 1lb tomatillos, 2 jalapenos and 1 poblano, 2/3 tsp salt, 2 pinches sugar. Broil on low the husked tomatillos and de-stemmed and de-seeded (if desired) peppers on a cookie sheet on the top rack of your oven for 10 min, flip and 10 min more. Then blend them (careful, hot!) and add the salt and sugar. Set this aside. Now brown your meat. Then cook 1 med diced onion and 1 diced bell pepper until limp, add 3 cloves minced garlic and cook 2 more minutes. Then throw in 1 tsp oregano, 1 tsp cumin, 1 crushed bay leaf, some fresh pepper and salt (pinch each) and 2 tsp *crushed* coriander seeds. Add in 1.5 cups chicken stock, half of a cilantro bunch, snipped up and your tomatillo blend. Simmer 2-3 hours. Or in a hurry, 1.5 hours with some chicken, for example. I served this with a rice/black bean mix (salted, coconut oil, and melted mexican cheese blend on top). WOW!
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I combined this and another recipe and the result was SO mind blowingly delicious. It was...