Tuesday, October 29, 2013


When I was doing my farm share, I had several weeks where I received these weird little tomatoes. After some google-imaging I learned that they are in fact not tomatoes but tomatillos. A new food to try! While I was pumped to taste them (I learned they are generally used in green salsa) I had no idea how to cook with them. 

So I turned to my best friend for giving advice, Pinterest, and I found this handy little recipe

From their raw state, I began by removing the husks from each tomatillo. Underneath they are a little sticky and they should be firm to the touch. To remove the goo, I rinsed each thoroughly, scrubbing with my fingers, and then dried and quartered each tomatillo. The shucking, washing, drying, and chopping part was the most tedious of this recipe. I also used ALL of the tomatillos I had because I knew I wouldn't use them if I didn't. If you are making this dish, you can probably use half the amount I did (around 15 tomatillos).

After the main ingredient was finally ready (PHEW!), I skillfully chopped up a a few sweet peppers, garlic, some jalapenos, and the world's largest onion. I wore sunglasses to help protect my eyes from the onion fumes but as you can see they were supremely ineffective. I looked like an actual raccoon. I was crying so hard from the onions and rubbing my eyes and the best part of this scenario was that I didn't even realize what I looked like until two hours later when I went to get ready for bed. 

After everything was chopped, it all went into the crock pot to cook for roughly 4 hours. You can't see the chicken breasts here because all of my green veggies are on top. Eventually they cooked down and I enjoyed a delicious tomatillo chicken soup. 

Crock Pot Tomatillo Chicken

15 tomatillos, fresh, shucked and quartered (I used 30)
1 onion
1 jalapeno
6 garlic cloves roughly chopped
2 cups chicken broth (you can use less, mine was more soup)
2 tablespoons dried oregano (or throw in any spices you like)
2 pounds chicken breast

1. Place the chicken and the broth in the crock pot on the bottom.
2. Throw in all the other ingredients.
3. Put the lid on and cook on high for 3 hours.
4. Pull out the chicken and shred with two forks.
5. Put the chicken back in, stir, and cook for another hour.
6. Voila!

Do you have any recipes with tomatillos?


  1. Oooh, that sounds and looks so good! My fiance has gotten obsessed with green chiles and all things spicy since visiting New Mexico, and I can definitely see him getting behind this recipe. And can definitely relate to the crying . . . woo boy, can onions knock my socks off!

  2. HAHA this is the first time I've really cried from onions. I looked so ridiculous!


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