Combine the tomatillos, cilantro, onion, chile, avocado and lime juice in a blender along with 1 teaspoon kosher salt. Puree until smooth. Serve immediately.

Diced zucchini and corn blend well in this chili. Since they are more delicate vegetables, add these to the pot during the last 30 minutes of simmering.

In another skillet over high heat, heat the remaining 2 tablespoons olive oil and carefully pour the sauce from the blender into the skillet; bring to a boil, 1-2 minutes.

Add vegetable stock mixture to tomatillo puree. Bring to a boil, then continue to simmer (low boil) for approx. 10 minutes, stirring constantly until sauce thickens. Season to taste.

Per serving: 200 calories (47.6 percent calories from fat), 11 g fat, 0 mg cholesterol, 190 mg sodium, 23 g carbohydrates, 5 g dietary fiber, 5 g protein.

»1 lb. (about 3) boneless, skinless chicken breasts » 2 cloves garlic, slightly crushed » 2 onions, halved » 2 bay leaves » 1 tsp dried oregano » 1/2 tsp. salt, plus more to taste 2 cups ...

Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream.

Known as carne de puerco en salsa verde, this is a traditional dish enjoyed in homes across the country, served simply with black beans, rice, and hot corn tortillas to sop up every bit of the sauce.

Add more oil to skillet if needed; stir in onion and peppers. Add salt. Cook until beginning to soften, 5 minutes. Stir in tomatillos; cook until just softened, 2 minutes.

In Spanish, tomatillo means “little tomato,” and records show that tomatillos were cultivated by the Aztecs as far back as 800 B.C. Tomatillos liven many Latin American recipes with their ...