Salsa Verde (Green Sauce)

February 23rd, 2011 § 1 comment § permalink

Makes approximately 1½ cups

INGREDIENTS

¼ pound tomatillos, husks removed, cut in quarters
1 poblano chili pepper, seeded and chopped
¼ teaspoon cumin
¼ cup water
¼ teaspoon salt
¼ cup fresh cilantro leaves
2 tablespoons half-and-half
Juice of 1 lime

DIRECTIONS

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Pavo en Mole Verde

December 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

½ pound tomatillos, husked
½ pound poblano chilies
¼ pound jalapeño chilies
1 bunch scallions, rinsed and roots removed
2 cups turkey stock
1 cup pumpkin seeds, toasted
1 bunch epazote
1 bunch culantro
¼ cup turkey fat
3 pounds turkey (dark meat)
½ pound nopales, spines removed and cut into pieces
Salt
¼ cup Guaje Seeds

PREPARATION

Preheat oven to 450°F.
On a baking sheet, roast tomatillos, chilies, and scallions. Remove scallions and tomatillos once they are cooked enough, 15 minutes. Continue to roast the chilies until their skins are puffed and black, about 15 minutes more. Remove from the oven, and allow the chilies to cool and sweat for 10 minutes in a covered container. Once cool enough to handle, peel and remove the seeds of the chilies, and set aside.

Meanwhile, heat the turkey stock to a simmer in a sauce pan.

In a blender, grind the toasted pumpkin seeds, and then add the tomatillos and chilies. Add a small amount of hot stock to help liquefy the ingredients. Add the scallions, epazote, and culantro, and blend until smooth.

Heat the turkey fat in a braising pot over medium flame. Sauté the turkey meat, and cook until browned, about 7 minutes. Add the green purée and say remaining stock, and season with salt. Bring to a simmer, and cook until the meat is tender and ready to fall off of the bone. Add the nopales, and cook 5 more minutes. Adjust the seasoning with a little bit more salt. Garnish with Guaje seeds, and serve with tortillas.

©Recipe Property of Jacques Gautier, Palo Santo

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