Guatemalan Chicken Stew With Tomatillo Sauce Recipes

TOMATILLO CHICKEN

Steps:

• In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
• Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

GUATEMALAN CHICKEN STEW WITH TOMATILLO SAUCE

Steps:

• Put 6 cups water, tomatillos, chicken, jalapeños and salt into a large pot and bring to a boil. Reduce heat to medium low and simmer until tomatillos and jalapeños are tender and chicken is cooked through, about 25 minutes. Drain, reserving broth, and set aside chicken, tomatillos and jalapeños.
• Meanwhile, heat oil in a large skillet over medium heat. Add cilantro, green onions, garlic and bell pepper and cook until softened and golden brown, about 10 minutes; transfer to a blender. Add pumpkin seeds, sesame seeds, tortillas, 3 cups of the reserved broth, tomatillos and jalapeños (seeded first, if you like) and carefully purée until smooth; work in batches, if needed. (Reserve remaining broth for another use.)
• Transfer contents of blender to a large pot and bring to a boil. Reduce heat to medium low and simmer until thickened, about 10 minutes. Meanwhile, discard bones from chicken and shred meat. Transfer to pot with sauce and simmer for 10 minutes more. Ladle into bowls, garnish with cilantro and serve.

HILACHAS (GUATEMALAN SHREDDED BEEF IN TOMATO-TOMATILLO SAUCE)

Steps:

• Place the beef, water and a big pinch of salt in a large saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until the beef is very tender.
• Remove the beef to a bowl, reserving the broth, and set aside to cool
• When cool enough to handle, shred the beef with your fingers and set aside.
• While the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary.
• Heat the oil in a large pot over medium flame. Add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes. Do not burn.
• Add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper. Simmer for about 15 minutes.
• Stir in the potatoes, onions and a little more broth or water if necessary Simmer until the potatoes and carrots are cooked through, about 15-20 minutes.
• Stir in the breadcrumbs to thicken the sauce.
• Then stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice.
• *Variations.
• Use 1 or 2 shredded fresh corn tortillas to thicken the sauce instead of the breadcrumbs if you like. If the sauce has thickened enough while simmering, neither thickener may be necessary.
• Add 2 teaspoon achiote seasoning to the onion-tomato puree for added flavor. Bricks of achiote seasoning can be found at many Latin markets.
• The potatoes and carrots can be eliminated if you like.
• Canned tomatoes and tomatillos work just fine in this recipe.
• Two cups of chopped tomatoes can be used if you would like to eliminate the tomatillos.
• If you can't find guajillo chiles, use anchos or pasillas. Or substitute with 1 tablespoon of paprika and 1/4 teaspoon of cayenne pepper.