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This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.

Source: Everyday Food, September 2009
Total Time Prep Servings



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How would you rate this recipe?
  • MS12436888
    7 DEC, 2018
    I really loved the sauce and it was super easy to make. I used chicken breasts and thighs, but next time I think I'll just use thighs as the breasts were dry (or maybe I should have used the instant read thermometer I bought to see if the chicken was done). Also, next time, after browning I'd take the skin off and once cooked, shred the meat. And I think I might try this in the slow cooker, any suggestions on how to do that?
    • MS12436888
      7 DEC, 2018
      Oh, I also added a the zest and juice of one lime to the tomatillos to give it a little more depth to the tanginess.
  • ridgerunnerdogr
    9 JAN, 2017
    I've been in TX for 16 years and haven't tried tomatillos yet because I had no idea what to do with them. Finally it dawned on me to put them in the Pinterest search field so I'm ready to go. I also use only chicken thighs and I have a large package of them in the freezer, so I only have to buy the tomatillos at the store and a can of hominy. The only question I have is on the canned hominy - white or yellow? Or doesn't it matter? That's another thing I've never had.
  • hollis517
    27 APR, 2015
    i use all chicken thighs. i also add an extra can of hominy, and add some chicken broth to thin out the sauce. it is SO delicious that i'm making it again, and i plan to make it a LOT. oh, yeah, and i add a healthy spoonful of green chili powder for extra heat, 'cause some like it hot ;)
  • eplutz
    4 DEC, 2014
    Made this for dinner tonight - and frankly it was delicious! I don't know what people were expecting from the recipe in terms of flavours but its exactly what I was hoping for - super tangy, a little heat and chickeny. I don't care for hominy so didn't add it - but as a lovely, fresh, tangy soup with chicken I loved it! Would definitely make again.
  • MS10586692
    14 JUN, 2014
    First, for added flavor and juiciness I use chicken thighs. Then, for a smoother and thicker sauce, I blend the tomatillo, onion, jalapeno pepper, and garlic together in the food processor. Next, to preserve as much of the bright green of the sauce as possible, I simmer the browned chicken thighs, sauce, and hominy in a clean pot. Finally, to ensure the best flavor I season with salt and pepper each step of the process. This is one of my favorite Martha Stewart recipes!
    14 OCT, 2013
    Love this is only as bland as you want to make it (which I suppose if you follow the recipe exactly it will end up that way). I always broil tomatillos, and I throw in the jalapenos, onion, and garlic as well. Add salt and blend and taste - if it is good, keep going, you're on the right track. Seriously brown the chicken - this adds flavor too. Add salt , cilantro to taste, throw on some crumbled cotija or queso fresco and/or a squirt of lime. Corn tortillas are great on the side
  • Possum123
    6 OCT, 2013
    I've made a number of Sarah's great recipes; unfortunately this is not one of them. BLAND no matter what. I cant believe thay put this one through the test kitchen. Don't bother trying it; should have read the reviews before I attempted this one.
  • Stephanie663
    26 SEP, 2013
    I loved this dish-now part of our rotation. My son is not an adventurous eater, but liked the tangy tomatillos & even loved the hominy. My husband asked I use corn instead (which I did the next time, but it just wasn't the same). I've use chicken breast chunks on occasion, like a stew. Don't be shy with the jalapenos & garlic--need the spice to even out the tang from the tomatillos. A nice variation would be to add Indian spices (my current obsession). Side dish: warm flat or crusty bread.
  • move6969
    16 SEP, 2012
    It is bland because the tomatillos should have been roasted then pureed in the blender. Non-roasted tomatillos are simply bland.
  • cattfamily
    4 SEP, 2012
    Made this dish, but stripped the insides of the jalapenos. It was a tad on the bland side. I wouldn't make it again, but I think next time I'll leave the jalapenos and see what happens.

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