Guatemalan stew is a hearty stew with a rich and tangy tomatillo sauce.
- 1 pound Tomatillos
- 1 Jalapeno pepper
- 1 bunch Coriander
- 6 Green onions
- 3 cloves Garlic
- 1 Green pepper
- 4 Corn tortillas
- 4 Bone-in chicken breasts
- 1-⅓ tablespoon Fine salt
- 1 tbsp Olive oil
- 1 Lime, Juice
- 2 cups Cooked white rice, for serving
Shell and rinse the tomatillos. Cut the jalapeno pepper in half and remove the stem, seeds and ribs. Roughly chop the cilantro, green onions and garlic. Core, seed and coarsely chop the green pepper. Tear the corn tortillas into pieces.
In a large saucepan, add the chicken, tomatillos, jalapeno pepper and 1 tablespoon of salt. Cover with water and bring to a boil. Reduce heat to medium and simmer 30 minutes or until chicken is cooked through. Drain, reserving the broth and reserving the chicken, tomatillos and jalapeno pepper.
While the chicken is boiling, in a large skillet, heat the olive oil over medium heat. Add cilantro, scallions, garlic and green pepper and cook until softened, about 10 minutes. Transfer the cilantro, scallions, garlic, and green pepper to a blender, add the tortillas, 3 cups of reserved broth, the tomatillos, and the jalapeno pepper, and blend until smooth.
Transfer to a large saucepan and bring to a boil. Reduce heat to medium, add remaining salt and lime juice and simmer until thickened, about 10 minutes. Remove the chicken from the bones and shred it. Add to sauce and simmer another 10 minutes. Serve over cooked white rice.