Best Cooked Tomatillo Salsa Recipes

PRESSURE COOKED CHICKEN POSOLE WITH AVOCADO TOMATILLO SALSA

Steps:

• For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat.
• Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed.
• Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy!
• For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper.
• Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add.

COOKED TOMATILLO SALSA

Steps:

• Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt, and cilantro sprigs. Blend until smooth.
• Heat the oil in a large, heavy saucepan or skillet over medium-high heat until it ripples. Drizzle in a drop of tomatillo purée to test the heat. If it makes a lot of noise and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 10 to 15 minutes, stirring often. The sauce should coat the front and back of your spoon. Taste and adjust seasoning. Remove from the heat. Serve warm or at room temperature.

COOKED TOMATILLO SALSA WITH ARBOL CHILES

Steps:

• You will need a large skillet or heavy saucepan and either a blender or food processor.
• Heat the oil in a large heavy skillet or saucepan over medium high heat. Add garlic and onion and cook, stirring occasionally, until onion is transparent. Add chiles and cook for one minute more. Add tomatillos, then pour in broth and add sugar and salt. Bring to a boil, lower heat and gently simmer uncovered for thirty minutes. Remove from heat and let cool. Taste for salt and adjust if necessary. You can either mash the tomatillos with a fork to produce a coarse-textured salsa, or transfer the sauce to a food processor or blender to be briefly processed to a smooth texture. Transfer sauce to a serving dish and just before serving, stir in coriander leaf.

SLOW COOKED PORK SMOTHERED IN TOMATILLO SALSA

Steps:

• 1. NOTE: Canned tomatillos (to equal 3 c pureed)could be used, just bump them up with some roasted garlic, onion, and jalapeno and some fresh chopped cilantro, and a little lemon juice. Put in food processor and puree.
• 2. ROASTED TOMATILLO SALSA https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillos-salsa.html
• 3. Pour 1/3 of the salsa in bottom of baking dish. Place pork in and cover with remaining salsa.
• 4. Cover and bake 325° for 3 hrs.
• 5. Remove pork and shred.
• 6. Skim excess fat off of salsa if needed. Thicken hot remaining salsa and juices with a little (about 1/3 c) corn flour or flour to thicken.
• 7. Serving suggestions: serve over rice or pan roasted potatoes and garnish with cheese and pico de gallo. https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html