When I smell the aroma of roasting chili peppers at Three Amigos booth in the farmers’ market I start craving some of our favorite Mexican dishes. I prepare Mexican food year around but when the market is bursting at the seams with fresh peppers, onions, tomatillos, and tomatoes I pull out all the stops and make my favorite Rick Bayless recipe. My daughter and son-in-law took me to his fabulous Frontera Grill when I was in Chicago several years ago and I had the chance to try first hand one of his signature dishes, chiles rellenos.
Frontera Grill Chiles Rellenos ~
Classic Pork Picadillo Chiles in a Tomato Broth
I posted this recipe several years ago and want to share it again in case you missed it the first time around. It takes time to prepare, but it can be done in stages and is so worth the effort. I had leftover pork picadillo and tomato broth from the chiles rellenos so I used it to make enchiladas which we liked just as much. The pork mixture contains raisins and slivered almonds so there is a sweetness and crunch that you normally don’t find in an enchilada recipe. So we enjoyed two fantastic meals for the price of one. Can’t beat that! I rolled up extra pork filling in tortillas and spooned the broth over them. If you don’t have enough use homemade or purchased enchilada sauce. Generously top with grated cheese.
Chicken Tomatillo Stew is another favorite recipes, again posted last year. I think it’s best when all the ingredients are fresh, but canned tomatillos will do in a pinch. It’s one of those recipes that is even better the next day and freezes well. One jalapeno adds plenty of heat for me but you can easily ramp that up by adding another one or two. I hope you will give these recipes a try because they are just plain delicious. Even if Mexican food isn’t one of your favorites I’ll bet money you will enjoy both dishes.
- TOMATILLO SAUCE
- 1½ lbs tomatillos
- 1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped
- 1 clove garlic, chopped
- 1 teaspoon salt
- 2 Tbsp lime (or lemon) juice
- Pinch of sugar
- STEW
- 2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes
- Salt and pepper
- Olive oil
- 2 yellow onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1½ cup chicken stock
- 2 cups tomatillo sauce
- 1 teaspoon dry oregano or 1 tablespoon fresh, chopped
- ½ cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)
- Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in spots. Let cool enough to handle. Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.
- Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.
- Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant.
- Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.
- Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.
I’m linking this post to Foodie Friday at Design’s By Gollum, Seasonal Sunday at The Tablescaper, and On the Menu Monday at StoneGable. Thanks Michael Lee and Yvonne for throwing great parties. I hope you will stop by to visit.
I can almost smell the aromas wafting from your kitchen! Guess I’ll have to make do with the Frontera Grill!! = ) Isn’t it wonderful? Our market will be bursting with peppers too and some will find their way into my basket on Saturday.
Best,
Bonnie
Bonnie recently posted..Farewell to Summer Refrigerator/Pantry (Re/Pa) Recipe
Now you have me craving Mexican food and it’s only 9am here! Looks fantastic, I would love a bowl of that stew, especially with the cooler Autumn weather coming. Delicious.
Carol @ There’s Always Thyme to Cook recently posted..Wordless Wednesday: Root Vegetable
Mmmmm….these dishes sound wonderful. I love Rick’s recipes. After reading your post, I think we are about to have a fiesta at our house. Which to make first…
Kate recently posted..Dungeness Crab – How Sweet It Is!
Nothing I like better than Mexican. i would be happy with all three of your meals.
Of course, I would be happy with everything you cook.
Ann
Ann recently posted..Pimientos de Padrón
Chili relleno are my most favorite thing in the world to eat out at Mexican. Enchiladas are my second favorite.
Ramona recently posted..And they liked watermelon too
I LOVE Mexican food and this looks like the best! Great photos as always Cathy and thanks for the recipe.
Karen
Karen @ Lavender and Lovage recently posted..Pies, Simple Simon Met a Pieman ~ Raised Chicken and Ham Pie
What great recipes and I can’t wait to try them! Thank you!!
Hugs,
Susan and Bentley
Susan recently posted..S & B’s Stress Relief Part 2
Love Mexican food and I did miss it somehow the first time around. Can’t wait to give it a try.
Sam
My Carolina Kitchen recently posted..Sweet Bell Peppers with Vinegar and Oregano
Yum…thanks for re-posting the recipe, we love Mexican food and use tomatillos often. I can’t wait to try it. Now I am getting so hungry!
Lyndsey ~The Tiny Skillet~ recently posted..Amy’s Pho Vietnamese Noodles and Subs, and More
Both these sound great and relleno’s will have to be on the menu for our next batch of peppers. I really like having the recipe for both the stuffing and the tomato sauce.
Larry recently posted..It’s Pizza Time Again
Just had my dinner, but the chicken stew makes me HUNGRY again!
Angie@Angiesrecipes recently posted..Almond Bars with Bergamot and Mint & A Visit From The Fairy Hobmother
I’ve lead such a sheltered life…never tasted a tomatillo, nor eated chiles rellenos & never tried to make ANY enchiladas, although those I HAVE tasted. You make it sound so easy & you make it LOOK Sooooo good! *sigh*
Rettabug recently posted..Basil Infused Oil
I loved Frontera Grill when I was in Chicago recently but I rarely make Mexican food for some strange reason – and I love chiles rellenos. I’ll have to take a cue from you.
ciaochowlinda recently posted..Ribollita and Vegetable Soup
Looks fabulous! All of it!
L~xo
Linda recently posted..Jewish Pennicillin….and other stories
I bet ..everything is delish..I am not even a novice at Mexican cooking..I ahven’t even really begun..
Thank you:)
olé
Monique recently posted..Bun Appétit!
I could be easily addicted to Mexican/TexMex foods! Could you imagine that Mexican Food Anonymous meeting? These dishes make me want to get in the car and go to our best local Mexican restaurant!
I have never had a tomatillo in my house. I guess I should learn how to cook with them.
Muchas Gracias, mi amiga! OLE”
What beautiful flavors…my guys would just love this!
Magic of Spice recently posted..What’s for dinner? Moonfish in Chili Lemon Sauce and a Giveaway
That is one flavorful stew….it sounds fantastic..perfect for a cool fall day! My family and I love Mexican food. I know we would all love this. I have never cooked with tomatillos but would love to. The chiles relenos and pork picadillo sound great too….I am really hungry now:)
Raina recently posted..Pumpkin Spice Latte
Everything looks so flavorful. I have to say the pork enchiladas caught my attention because I love pork in mexican food and you don’t always see them in enchiladas – yum! Your chicken stew looks delicious with the tomatillo sauce spooned over the rice. That is my kind of a dish!
Becki’s Whole Life recently posted..Cinnamon Banana Pancakes
We hope to visit a new Mexican restaurant here tomorrow evening. I would love it if they had those enchiladas on the menu! What a delicious array of Mexican delights, Cathy.
Susan recently posted..Chocolate Chip Cookies with Pecans
Fabtastic all of it.What a yummy feast:)
Oh, my! I’m ready for a fiesta! Great dishes~
Liz recently posted..Classic Madeleines~
I agree Cathy, Fall does have me reaching for my Rick Bayless cookbooks. Man does this all sound and look delicious.
Lea Ann recently posted..Fried Pickles, Tru Pickles and On a Stick Cookbook
Those look like fabulous enchiladas. I can almost smell them.
Barbara @ Barbara Bakes recently posted..Most Beautiful, Popular, Helpful… Posts: My 7 Links
All of these look really delicious. Wish I am your neighbour right now. And the photos are beautiful. Happy weekend!
Blessings,
Krisyt
kristy recently posted..Wholewheat Vegetarian Char Siew Steamed Bun
Love Mexican food. Rick Bayless’s Authentic Mexican is a favorite cookbook. Lucky you to get to eat at his restaurant. Your recipes are great.
Penny recently posted..Pork Roast with Red Pepper Jelly
What a fantastic recipe; I can almost smell and taste it; now is the perfect comfort meal for this cooler time; very excited; I ha\ve never prepared nor eaten this before. Thank you Cathy.
Rita
I came across your blog on Designs by Gollum and I love your post!
I would love it if you would drop by Jane Deere and link up to Fusion Fridays with your favorite or most recent recipes, handmade crafts, diy projects, tips & tricks, and how to’s! { open through Wednesday! }
Jane Deere
Jennifer @ Jane Deere recently posted..{ Fusion Fridays 9 . 23 . 11 }
Cathy, this looks wonderful. I don’t cook Mexican food nearly enough and both these recipes are winners.
Barbara recently posted..50 Women Game Changers in Food: #16, Maida Heatter
Mmmmmmmmmmmmmm….I want some! Beautiful pictures, delicious recipe.
I’ll be right over with my appetite in tow! Sounds delicious!
XO,
Sheila
Cathy- Your blog is truly on of my favorites. So much inspiration here and so much good food. I have half your recipes printed out in my binder, I swear. Thank you. 🙂
donna recently posted..Chicken Marsala ala Cooks Country
The hardest thing about being away from Texas half the year is not having good Mexican food so your recipes make my mouth water. When I do make TexMex here, I have to keep it simple because there are limited ingredients. Oh well, I make up for the lack of it with lobster!
Lulu recently posted..Oh What a Day!
I had to comment!! I found your site because someone pinned a recipe of yours on pinterest. I had some tomatillos that I bought and wanted to use them for a meal. I have never cooked with them before! So it was pretty scary! I found your Chicken Tomatillo Stew and had to try it. Now I did substitute pork for the chicken because that is what I had. But let me tell you, I received so many compliments from my husband that night, and my kids, that this recipe is a keeper for me! Thanks so much for sharing it!!!