Roasted Tomatillo & Chicken Stew

A trip to the nearby farmer's market resulted in a great buy on tomatillos and other assorted vegetables.  I have posted a recipe previously of a tomatillo and pork stew.  This time I decided to roast them a bit and use smoked chicken from a local bbq restaurant instead.  If you're not a fan of a lot of heat, adjust the amount of jalapenos and Serrano peppers accordingly.  If you love hot peppers, leave some of the seeds.

1 1/2 pounds fresh tomatillos, papery skins removed, rinsed and halved

3 T. olive oil

2 jalapenos, stemmed and seeded

2 Serrano peppers, stemmed and seeded

3 cloves of garlic, minced

1/4 t. salt

juice of 1/2 lime

In a medium sized bowl, place the halved tomatillos and the olive oil.  Stir until they are well coated and then place face down on a baking sheet in a single layer.  Pour any remaining oil over the tomatillos.  Roast in a 400 degree oven for 18-20 minutes. 

Let them cool slightly and then carefully spoon them into a blender with all the juices which have cooked out of them.  Add the peppers, garlic, salt  and lime juice.  Puree until smooth.  Set aside.

Now we'll make the Stew part of the recipe:

2 T. olive oil

2 yellow onions, chopped

3 cloves of garlic, minced

1 t. ground cumin

1 t. ground coriander

1 T. oregano (preferably fresh)

1 T. Tone's S. W. Chipotle seasoning

2 cups chicken stock

1 lb. smoked chicken, cubed or shredded

Cilantro and/or sour cream for garnish

In a large Dutch oven, over medium high heat, add the olive oil and onions.  Let the onions cook until translucent, but not browned.  Add the garlic and seasonings and let cook with the onions for a minute or so.

Slowly add chicken stock and bring to a gentle boil.  Add the reserved tomatillo sauce and the chicken.  Let cook for 20 - 25 minutes at a simmer. 

Serve with chips or Mexican cornbread and garnish with cilantro and/or sour cream if desired.