What do you do with Tomatillos? I hear that all the time when I’m dispersing tomatillos every year. At first glance they are a bit funny looking with their husks. They are a staple of Mexican cuisine, the green color and tartness they lend to any dish is amazing. Late summer is the time for them and I’m grateful to have an abundance of them right now.
I love them is salsas, in salsa verde for enchiladas, but my favorite is soup. This is a perfect illustration of how one ingredient can be showcased in such different ways. The chilled soup is light, bright green and fresh tasting. The Posole with it’s spicy depth of flavor takes on the orange hues of fall, thanks to the chipotle.
My tomatillo crop is a late summer treat. They come in with a vengeance in August & September. For a quick appetizer I roast the Tomatillos with garlic and make a salsa. CLICK HERE for my favorite salsa from Rick Bayless.
In the warm weather I love chilled soup. It’s a perfect starter for a dinner party, make it a day ahead, pour into a pretty bowl and serve. I have taken a few liberties with the Avocado Tomatillo Soup with Lime in Deborah Madison’s Vegetarian Cooking for Everyone. It’s cooling, refreshing and tangy all at one time. It is a stunning green and anyone who loves guacamole will go crazy for this.
As September progresses the nights grow crisp. That’s when I make Shrimp Posole with Tomatillos and White Beans. It is warm, comforting and very quick to make. It is very forgiving and adaptable. For a different variation, substitute chicken breast for the shrimp, or black beans for the white. The original version calls for hominy and corn but over the years the recipe somehow evolved without it. Do be cautious with the chilis, they can quickly overpower the dish.
It is one of my favorite things to have a dinner party on the patio when the nights turn cooler. A pot of the Posole is the perfect compliment. It’s like a shrimp chili. Serve it with chips and an array of salsas, guacamole, sour cream and you are set for a festive evening.
What is your favorite Tomatillo recipe?