Pollo Pulqueros Chicken Tomatillo and Jalapeno Stew
Immerse yourself in the vibrant flavors of Mexican cuisine with Pollo Pulqueros, a hearty chicken tomatillo and jalapeño stew. This rustic recipe combines tender, bone-in chicken thighs with tangy tomatillos, spicy jalapeños, and a fragrant blend of cumin, oregano, and fresh cilantro, all simmered in a rich broth infused with pulque (or a refreshing lager beer as a substitute). The addition of lime juice adds a zesty finish, perfectly complementing the layered complexity of the dish. Ready in just over an hour, this stew is a celebration of bold flavors that's perfect for family dinners or cozy nights. Serve it with warm tortillas for an authentic touch, and don't forget to garnish with extra cilantro for a pop of freshness. Perfect for showcasing traditional ingredients, this recipe is a must-try for lovers of Mexican-inspired comfort food!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 4 cloves garlic cloves, minced
- 8 pieces tomatillos, husked and quartered
- 3 pieces jalapeños, sliced
- 0.5 cup fresh cilantro, chopped
- 4 cups chicken broth
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1 cup pulque (or lager beer as a substitute)
- 1 whole lime, juiced
- 8 pieces tortillas (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large pot over medium-high heat. Once hot, sear the chicken thighs until golden brown, about 4 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomatillos and jalapeños, cooking for 5 minutes until the tomatillos begin to break down.
Add the fresh cilantro, chicken broth, cumin powder, and oregano, stirring to combine.
Pour in the pulque (or lager beer), then return the seared chicken thighs to the pot, nestling them into the stew.
Reduce the heat to low, cover the pot, and let the stew simmer for 35 minutes, allowing the chicken to cook through and the flavors to meld together.
Stir in the lime juice before serving for a bright, tangy finish.
Serve the stew hot with warm tortillas on the side and garnish with extra cilantro if desired.
Nutrition Facts
Calories |
3263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 6715 mg | 292% | |
| Total Carbohydrate | 296.5 g | 108% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 53.7 g | ||
| Protein | 215.8 g | 432% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 679 mg | 52% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5581 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
