One of my all time favorite things to make is salsa verde. I love it because it’s versatile, and tastes far more complicated than it is to make. Once it’s made, you can make pechuga en salsa verde (chicken breast in green salsa), enchiladas verdes (green enchiladas), enchiladas suizas (green enchiladas in a cream sauce), tamales and my favorite pozole verde.

This recipe makes a large batch (6 cups) but I love that it freezes really well, and I can make a few dishes with it.

What you’ll need:

3 lbs. Tomatillos
1 onion (white or yellow)
1 head of garlic
2 Pasilla Peppers
2 Anaheim Peppers
1-2 Jalapeños (depending on heat desired, optional)
1 bunch chopped Cilantro
2 tsp Cumin
2-3 tsp Salt
1 tsp Pepper

First, remove husks from tomatillos. Wash tomatillos to remove stickyness. Dry thoroughly, I place them in a bowl with a clean tea towel to dry.

Once they’re dry, toss them with 1-2 tablespoons of olive oil to lightly grease.

Place them on a king sheet, and roast in oven, at 450° for 20 minutes, turning half way. There will be slight charring and discoloration to the tomatillos and peppers.

Once the tomatillos and peppers are half way through roasting, add the garlic to roast.

You’ll need to peel the skin off the peppers. I let them cool a couple minutes before peeling, but some folks like to put them in a plastic bag to let the steam soften the skin for easier peeling.You can add the seeds for heat, but I remove them for toddler consumption.

I like the old fashioned style on the stove, but ever since becoming a mom, anything that makes my life even a little easier is what I go for, and the oven gives me the ability to step away from the stove. For the stove top method, place tomatillos and peppers on skillet to roast, along with jalapeño. Turn frequently to evenly roast. Once done, you will need to peel the skin from the peppers.

Once the tomatillos, jalapeño and garlic are roasted, add to food processor or blender. In the food processor, you can add everything whole. I usually cut them into large chunks to speed along the blender.

Add all the juice from the pan. Add spices and blend, then pause and add onion and cilantro.

Finely chop onion and add to the blender, or roughly chop and add to food processor. roughly shop cilantro before blending/processing.

I like to leave it chunkier for dipping salsa and pechuga en salsa verde and smoother for enchiladas.

Because I was making pechugas en salsa verde, I divided the salsa into two batches, and froze 3 cups of it for later.

For the pechugas en salsa verde, you need to butterfly the breasts and pound them out to thin them. Add salt and pepper and flash fry them at high heat to sear the breasts and caramelize. About 3-5 minutes per side.

The chicken doesn’t need to cook all the way because you’ll be simmering in the salsa verde until cooked through. Place all the breasts into a pot and add in three cups of the salsa verde.

Simmer for 20 minutes until the chicken is cooked through and tender. Add shredded Monterrey  Jack cheese, I used Tillamook Pepper Jack. I like to serve it with refried beans and mexican rice. This is where I’m going to confess that the beans pictured below are ::gasp:: from a can. My mom is anti canned beans, and she makes amazing frijoles de la holla (I’ll have to share that recipe soon). David LOVES beans and doesn’t consider it a full meal without them, so canned it was!

Recipe recaps:

Salsa Verde

3 lbs. Tomatillos1 onion (white or golden)
1 head of garlic
2 Pasilla Peppers
2 Anaheim Peppers
1-2 Jalapeños (depending on heat desired, optional)
1 bunch chopped Cilantro
2 tsp Cumin
2-3 tsp Salt
1 tsp Pepper

Remove husks from tomatillos. Wash tomatillos to remove stickyness. Toss in olive oil and place on baking sheet.
Alternatively, the traditional method of placing uncreased tomatillos and peppers in skillet (a cast iron pan works best) to roast, along with jalapeño. Turn frequently to evenly roast, but charring gives great flavor. After a few minutes, add garlic to roast, turn frequently and remove quickly to avoid the garlic becoming bitter.

Finely chop onion and roughly chop cilantro.

Once the tomatillos, jalapeño and garlic are roasted, add to food processor or blender (I usually cut them into large chunks to speed along the blender).

Once they are blending, add spices and blend, then add onion and cilantro and pulse until desired consistency.

Pechugas en Salsa Verde:

4 boneless, skinless chicken breasts, butterflied
2 tablespoons olive oil
salt and pepper
3 cups Salsa Verde

For the pechugas en salsa verde, you need to butterfly the breasts and pound them out to thin them. Add salt and pepper and flash fry them at high heat to sear the breasts and caramelize. About 3-5 minutes per side.

The chicken doesn’t need to cook all the way because you’ll be simmering in the salsa verde until cooked through. Place all the breasts into a pot and add in three cups of the salsa verde.

Simmer for 20 minutes until the chicken is cooked through and tender. Add shredded Monterrey  Jack cheese, I used Tillamook Pepper Jack.

Enjoy!