Pollo Pulqueros Chicken Tomatillo and Jalapeno Stew
Immerse yourself in the vibrant flavors of Mexican cuisine with Pollo Pulqueros, a hearty chicken tomatillo and jalapeño stew. This rustic recipe combines tender, bone-in chicken thighs with tangy tomatillos, spicy jalapeños, and a fragrant blend of cumin, oregano, and fresh cilantro, all simmered in a rich broth infused with pulque (or a refreshing lager beer as a substitute). The addition of lime juice adds a zesty finish, perfectly complementing the layered complexity of the dish. Ready in just over an hour, this stew is a celebration of bold flavors that's perfect for family dinners or cozy nights. Serve it with warm tortillas for an authentic touch, and don't forget to garnish with extra cilantro for a pop of freshness. Perfect for showcasing traditional ingredients, this recipe is a must-try for lovers of Mexican-inspired comfort food!
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Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 4 cloves garlic cloves, minced
- 8 pieces tomatillos, husked and quartered
- 3 pieces jalapeños, sliced
- 0.5 cup fresh cilantro, chopped
- 4 cups chicken broth
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1 cup pulque (or lager beer as a substitute)
- 1 whole lime, juiced
- 8 pieces tortillas (for serving)
Directions
Step 1
Season the chicken thighs with salt and black pepper on both sides.
Step 2
Heat olive oil in a large pot over medium-high heat. Once hot, sear the chicken thighs until golden brown, about 4 minutes per side. Remove the chicken and set aside.
Step 3
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Step 4
Add the minced garlic and cook for an additional 1 minute until fragrant.
Step 5
Stir in the tomatillos and jalapeños, cooking for 5 minutes until the tomatillos begin to break down.
Step 6
Add the fresh cilantro, chicken broth, cumin powder, and oregano, stirring to combine.
Step 7
Pour in the pulque (or lager beer), then return the seared chicken thighs to the pot, nestling them into the stew.
Step 8
Reduce the heat to low, cover the pot, and let the stew simmer for 35 minutes, allowing the chicken to cook through and the flavors to meld together.
Step 9
Stir in the lime juice before serving for a bright, tangy finish.
Step 10
Serve the stew hot with warm tortillas on the side and garnish with extra cilantro if desired.
Nutrition Facts
| Serving size | (3410.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3262.6 |
| Total Fat 121.0g | 0% |
| Saturated Fat 26.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 564mg | 0% |
| Sodium 6715.3mg | 0% |
| Total Carbohydrate 296.5g | 0% |
| Dietary Fiber 39.5g | 0% |
| Total Sugars 53.7g | |
| Protein 215.8g | 0% |
| Vitamin D 30IU | 0% |
| Calcium 679.3mg | 0% |
| Iron 30.4mg | 0% |
| Potassium 5580.9mg | 0% |
Source of Calories