Tomatillo Stew

Bursting with bold flavors and wholesome ingredients, this hearty Tomatillo Stew is the perfect comfort food for any season. Featuring tangy tomatillos as the star, this slow-simmered masterpiece combines tender bites of boneless chicken thighs—or tofu for a vegetarian twist—with red potatoes, fragrant garlic, and a hint of heat from jalapeño pepper. Infused with aromatic spices like cumin and oregano and brightened with fresh cilantro and a squeeze of lime juice, this one-pot dish is both nourishing and deeply satisfying. Ready in just about an hour, this versatile recipe is perfect for weeknight dinners or meal prep, and it pairs beautifully with warm tortillas or crusty bread. Whether you're a fan of zesty Southwestern flavors or looking for a delicious way to elevate your stew game, Tomatillo Stew is sure to win a spot in your recipe rotation.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 10 medium tomatillos
• 1 pound boneless chicken thighs (or substitute with tofu for a vegetarian option)
• 1 large yellow onion
• 4 large garlic cloves
• 1 medium jalapeño pepper
• 1 small bunch cilantro
• 2 tablespoons olive oil
• 4 cups chicken broth (or vegetable broth for vegetarian option)
• 3 medium red potatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large lime

Directions

Step 1

Prepare the tomatillos by removing their husks and rinsing them thoroughly in warm water to remove any sticky residue. Set them aside.

Step 2

Chop the chicken thighs or tofu into bite-sized pieces. Season lightly with salt and pepper.

Step 3

Dice the onion and mince the garlic cloves. If you prefer less heat, remove the seeds from the jalapeño before finely chopping it.

Step 4

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken or tofu and cook until lightly browned, about 5 minutes. Remove from the pot and set aside.

Step 5

In the same pot, add the diced onion and jalapeño. Sauté until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

Step 6

Add the tomatillos directly into the pot. Cook for 5 minutes, stirring occasionally, until they start to break down and soften.

Step 7

Using a wooden spoon or potato masher, gently crush the tomatillos in the pot to release their juices.

Step 8

Add the cumin, oregano, salt, and black pepper to the pot. Stir well to combine.

Step 9

Pour in the chicken broth or vegetable broth and bring the mixture to a simmer.

Step 10

Peel and dice the red potatoes into 1/2-inch cubes. Add them to the pot along with the cooked chicken or tofu.

Step 11

Cover the pot and simmer for 25 minutes, stirring occasionally, until the potatoes are fork-tender and the flavors meld together.

Step 12

Finely chop the cilantro and stir it into the stew during the last 5 minutes of cooking.

Step 13

Taste and adjust seasoning as needed with more salt or pepper.

Step 14

Ladle the stew into bowls and squeeze fresh lime juice over the top just before serving.

Step 15

Optional: Garnish with additional cilantro or a dollop of sour cream for extra flavor.

Nutrition Facts

Serving size	2613.7 grams (2613.7g)

Amount per serving	% Daily Value*
Calories	1901

Total Fat 86.60g	111%
Saturated Fat 20.20g	101%
Polyunsaturated Fat 2.70g
Cholesterol 494mg	165%
Sodium 6223mg	271%
Total Carbohydrate 155.90g	57%
Dietary Fiber 24.40g	87%
Total Sugars 23.30g
Protein 129.40g	259%

Vitamin D 32IU	159%
Calcium 320mg	25%
Iron 15mg	83%
Potassium 5173mg	110%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 26.9%

Carbs: 32.5%