Tomatillo Stew
Bursting with bold flavors and wholesome ingredients, this hearty Tomatillo Stew is the perfect comfort food for any season. Featuring tangy tomatillos as the star, this slow-simmered masterpiece combines tender bites of boneless chicken thighs—or tofu for a vegetarian twist—with red potatoes, fragrant garlic, and a hint of heat from jalapeño pepper. Infused with aromatic spices like cumin and oregano and brightened with fresh cilantro and a squeeze of lime juice, this one-pot dish is both nourishing and deeply satisfying. Ready in just about an hour, this versatile recipe is perfect for weeknight dinners or meal prep, and it pairs beautifully with warm tortillas or crusty bread. Whether you're a fan of zesty Southwestern flavors or looking for a delicious way to elevate your stew game, Tomatillo Stew is sure to win a spot in your recipe rotation.
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Recipe Information
Ingredients
- 10 medium tomatillos
- 1 pound boneless chicken thighs (or substitute with tofu for a vegetarian option)
- 1 large yellow onion
- 4 large garlic cloves
- 1 medium jalapeño pepper
- 1 small bunch cilantro
- 2 tablespoons olive oil
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 3 medium red potatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large lime
Instructions
Prepare the tomatillos by removing their husks and rinsing them thoroughly in warm water to remove any sticky residue. Set them aside.
Chop the chicken thighs or tofu into bite-sized pieces. Season lightly with salt and pepper.
Dice the onion and mince the garlic cloves. If you prefer less heat, remove the seeds from the jalapeño before finely chopping it.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken or tofu and cook until lightly browned, about 5 minutes. Remove from the pot and set aside.
In the same pot, add the diced onion and jalapeño. Sauté until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Add the tomatillos directly into the pot. Cook for 5 minutes, stirring occasionally, until they start to break down and soften.
Using a wooden spoon or potato masher, gently crush the tomatillos in the pot to release their juices.
Add the cumin, oregano, salt, and black pepper to the pot. Stir well to combine.
Pour in the chicken broth or vegetable broth and bring the mixture to a simmer.
Peel and dice the red potatoes into 1/2-inch cubes. Add them to the pot along with the cooked chicken or tofu.
Cover the pot and simmer for 25 minutes, stirring occasionally, until the potatoes are fork-tender and the flavors meld together.
Finely chop the cilantro and stir it into the stew during the last 5 minutes of cooking.
Taste and adjust seasoning as needed with more salt or pepper.
Ladle the stew into bowls and squeeze fresh lime juice over the top just before serving.
Optional: Garnish with additional cilantro or a dollop of sour cream for extra flavor.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 802 mg | 17% | |
*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.
