Tomatillos, those small green tomatoes wrapped in a paper-thin husk, are often found in salsa verde. Here we’ve blistered them under a hot broiler, though they’ll still impart that lovely tart punch. Then there’s heat from a poblano (they vary in intensity) and jalapeño, so make sure to add only half a jalapeño if you prefer a milder dish. No stew (or soup!) is complete without a topping. This one boasts smooth slices of avocado and crispy pepitas, still hot from your skillet. Cook, relax and enjoy!
What you’ll need:
1 poblano 1 white onion 11 oz tomatillos 2 cloves garlic 1 small jalapeño 12 oz boneless skinless chicken thighs ¼ cup pepitas fresh cilantro sprigs 16 oz chicken broth 1 avocado neutral oil such as vegetable or safflower coarse salt freshly ground black pepper
rimmed baking sheet small pot immersion blender, food processor or blender small skillet
- Prep vegetables
Preheat broiler with rack 6 inches from heat source. Cut poblano in half lengthwise and remove stem and seeds. Cut onion into 8 wedges, remove skin. Peel off husks from tomatillos. Place all on a rimmed baking sheet along with unpeeled garlic and the whole jalapeño. Toss with 2 tablespoons oil and season with salt and pepper. Season chicken with salt and pepper and add to pan.
- Broil vegetables and chicken
Place baking sheet under broiler and cook until well charred, about 10 minutes. Turn all the vegetables over and continue for cook for 5 minutes. Remove and let cool slightly.
- Toast pepitas
Meanwhile, heat ½ teaspoon oil in a small skillet over medium high heat. Add pepitas and stir until toasted, about 2 minutes. Stir in ¼ teaspoon of salt and transfer to a paper towel to drain and cool.
- Transfer ingredients
When cool enough to handle, peel off garlic skin and remove peel from poblanos. Remove stem and seeds from jalapeno. Transfer chicken to a cutting board and scrape remaining ingredients and juices into a small pot (for less heat, use only as much of the jalapeno as you would like).
- Purée stew
Remove thick stems from cilantro. Add leaves and tender stems to the pot along with the chicken broth. Purée with an immersion blender (or place all ingredients in a blender or food processor to puree). Reheat stew until simmering over medium heat. Season with salt.
- Shred chicken and prep garnish
Cut avocado in half and remove pit. Cut into slices then scoop from skins. Shred chicken with two forks and stir into stew, saving a few for garnish. Serve stew ladled into bowls with remaining chicken, avocado slices and toasted pepitas. Enjoy!