Small, round, and green, tomatillos look like unripe tomatoes–they’re even known as tomates verdes in Mexico. They’re not tomatoes, though they are also members of the nightshade family, just like tomatoes. Tomatillos have a tart herbal taste and can be used in salsa verde, soups, and stews. To prep tomatillos, remove the husks and then hold the fruit under warm running water as you scrub off the sticky residue coating the skins.–Kate McMillan
- 2 tablespoon olive oil
- 4 large chicken legs (about 2 lbs)
- 1 onion, finely chopped
- 2 cup chicken stock
- 1 roasted anaheim chili (chopped)
- 1 roasted poblano chili (chopped)
- 3 clove garlic (peeled and minced)
- 1 pound tomatillos (husked, rinsed, and quartered)
- 3 tablespoon finely chopped cilantro (plus whole leaves for garnish)
- 1 teaspoon ground cumin
- 1 tablespoon freshly squeezed lime juice
- 1 pinch each kosher salt & black pepper
- 8 lour or corn tortillas (warmed)
Heat the oil in a large sauté pan over medium-high heat. Sear the chicken until browned on all sides, about 8 minutes. Transfer the chicken to a plate.
Reduce the heat to medium, add the onion to the pan, and cook until softened, 3 to 5 minutes. Add the stock, stirring to scrape up any browned bits from the bottom of the pan. Add the roasted chiles, garlic, tomatillos, chopped cilantro, and cumin. Bring to a boil, then reduce the heat to low. Return the chicken and any juices that have collected on the plate to the pan, cover, and simmer, turning once, until the chicken is opaque throughout, 20 to 30 minutes. Transfer the chicken to a platter. Add the lime juice to the sauce remaining, stir to combine; season with salt and pepper. Pour the sauce over the chicken and garnish with the whole cilantro leaves. Serve with tortillas on the side.