Ingredients Jump to Instructions ↓

  1. 2 tbsp vegetable oil

  2. salt and fresh ground black pepper to taste

  3. 1 whole chicken, cut up in serving size pieces

  4. 1 onion, diced

  5. 8 tomatillos, husk removed, quartered (may substitute 3 cups canned tomatillos)

  6. 2 jalapenos, seeded, chopped

  7. 6 cloves garlic, peeled

  8. 1/2 bunch cilantro, picked

  9. 3 cups chicken stock

  10. 2 tbsp ground cumin

  11. 2 tsp dried oregano

  12. 1 bay leaf

  13. 1 1/2 lb potatoes, cut in large chunks

  14. yogurt or sour cream, optional

Instructions Jump to Ingredients ↑

  1. Add oil to a Dutch oven, or heavy pot, and put over med-high heat. Season the chicken with salt and fresh ground black pepper, and brown well in the hot oil. Remove chicken, reduce the heat to medium, and add the onions. Saute for about 5 minutes to soften.

  2. While the onions are cooking add the tomatillos, jalapenos, garlic, cilantro, and chicken stock to a blender and puree. Add the chicken back into the pot, pour over the tomatillo mixture, and stir in the cumin, oregano, and bay leaf. Bring to a simmer, reduce the heat to med-low, cover and simmer for 40 minutes, stirring occasionally.

  3. After 40 minutes, the chicken should be close to fork tender. Add the potato and push the chunks under the liquid so that they cook evenly. Cover and cook for another 20-30 minutes, or until the potatoes are tender. Serve hot in bowls with a dollop of yogurt or sour cream.


Send feedback