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Tomatillo Stew




Source of Recipe


the web


List of Ingredients




1 whole chicken
1 shot tequilla
3 cloves garlic minced
1 large onion chopped
1 Tbsp fresh rosemary chopped
3 poblano peppers roasted, seeded, and peeled
4 cups white navy beans cooked
2 lbs. tomatillos, husks removed and diced
1 chayote squash pitted and diced
5 catus leaves sliced
1 cup chopped cilantro


Recipe



Place chicken in pot and add onion, garlic, salt, and pepper. Cover with water and bring to a boil. Reduce heat and allow to simmer for 1 hour. Add more water if neccesary. At the end of hour remove chicken and set aside to cool. Strain stock and place stock to side; it will be used again. De-bone chicken and add to pot along with poblanos, beans, tomatillos, squash, and catus leaves. Add enough stock to cover and bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally. Add more stock if needed. 15 minutes before serving add cilantro and tequilla. Stir well.