Chicken tomatillo stew

The first time I made this recipe, I was still Zone-ing my paleo portions (at least in respect to the protein content), and I was amazed at how big a portion turned out to be. This soup is awesome on those cold winter days, and is one that does well simmering in the crock pot too.

If you have access to fresh tomatillos, use about 1½ pounds (¾ kg). Just be certain to remove the husks!

1–2 tablespoons (30 ml) coconut oil
2–3 poblano peppers, chopped
2 yellow onions, chopped
1–2 jalapeños (or more to taste) chopped
2 cloves garlic, minced
2–3 green or red peppers (optional)
1 cubanelle pepper (optional)
2 teaspoons (10 ml) chipotle powder
2 teaspoons chili powder
1 tablespoon (15 ml) cumin
2 teaspoons (10 ml) smoked paprika
1 24-ounce can tomatillos, drained and coarsely chopped
2 pounds (1 kg) cooked chicken, shredded
4 cups (1 L) chicken broth

1. Heat coconut oil over medium heat in large Dutch oven or pot.
2. Add ingredients up to and including the cubanelle peppers and sauté until onions are translucent.
3. Add next ingredients up to tomatillos. Mix spices in until well-incorporated.
4. Add tomatillos, chicken and broth.
5. Bring to a simmer and let cook for an hour or two. Taste and adjust seasonings to your liking.

Ingredient Notes—More jalapeños = more heat! If you don’t like your food with any kind of kick, avoid the jalapeños, go easy on the poblanos, and maybe just use extra bell peppers. Tomatillos are part of the nightshade family, so if you are struggling with some autoimmune issues, your best bet is to steer clear of this particular dish.

Variations—You can use pork (this recipe is especially tasty with smoked pulled pork!) instead of chicken, and add or detract as many vegetables as you like.

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• CHICKEN SOUP

Chicken tomatillo stew piles poblanos, onions, and jalapenos into a Dutch oven, then simmers shredded chicken in spiced tomatillo broth for an hour or two. Chipotle and smoked paprika give it a slow, smoky warmth that suits cold winter days. It does equally well in a crock pot, and the portions are generous.

Pro Tips

• Saute the peppers and onions until truly translucent before adding the spices - the blend needs that hot oil base to bloom.
• More jalapenos means more heat; heat-averse cooks should skip them, go easy on the poblanos, and lean on bell peppers.
• Fresh tomatillos work too - use about 1 1/2 pounds and remove every husk first.
• Let it simmer the full hour or two; the flavors need the time to become a stew rather than brothy chicken.

Frequently Asked Questions

Can I use pork instead of chicken?

Yes - the variation says smoked pulled pork is especially tasty in this stew.

Is this stew nightshade-free?

No - tomatillos are nightshades, and the recipe warns off anyone managing autoimmune issues.

Does it freeze well?

It freezes beautifully in portions for winter lunches. Reheat gently so the chicken does not dry out.

Recipe Card

Stav Kogan

Chicken tomatillo stew

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1–2 tbsp coconut oil
• 2–3 poblano peppers, chopped
• 2 yellow onions, chopped
• 1–2 jalapeños (or more to taste) chopped
• 2 cloves garlic, minced
• 2–3 green or red peppers (optional)
• 1 cubanelle pepper (optional)
• 2 tsp chipotle powder
• 2 tsp chili powder
• 1 tbsp cumin
• 2 tsp smoked paprika
• 1 24-ounce can tomatillos, drained and coarsely chopped
• 2 lb (1 kg) cooked chicken, shredded
• 4 cups (1 L) chicken broth

Method

 

1. Heat coconut oil over medium heat in large Dutch oven or pot.
2. Add ingredients up to and including the cubanelle peppers and sauté until onions are translucent.
3. Add next ingredients up to tomatillos.
4. Mix spices in until well-incorporated.
5. Add tomatillos, chicken and broth.
6. Bring to a simmer and let cook for an hour or two.
7. Taste and adjust seasonings to your liking.

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